1 1/2 t. cornstarch
2 1/2 t. oyster sauce
6 T. soy sauce, divided ( 4T. and 2 T.)
2 1/4 t. sesame oil, divided
4 t. sherry, divided
2 pounds flank steak, cut in thirds lengthwise, then cut thinly against grain (can also use chicken breasts or shrimp)
9 ounces uncooked Chinese noodles
9 T. vegetable oil, divided
16 large green onions with tops
2 large cloves garlic, minced
2 1/2 t. hoisin sauce
1 1/3 T brown sugar
- In a small bowl combine corn starch, oyster sauce, 4 T. soy sauce, 1 ½ t. sesame oil and 2 2/3 t. sherry. Mix well.
- Place sliced beef in a large plastic bag. Pour cornstarch mixture over beef and marinate beef at room temperature for 2 hours.
- In a medium saucepan, cook noodles in boiling water for 5 minutes. Drain.
- In a large skillet heat 3 T. vegetable oil over high heat.
- Spread noodles evenly over bottom of skillet and press down to form a pancake.
- Cook 10 minutes or until crisp and golden brown. Turn carefully, adding additional 3 T. oil if needed.
- Cook until crisp and golden brown.
- Transfer to a large ovenproof serving platter.
- Place in a preheated 250° oven.
- Cut green onions into 1 inch pieces cut diagonally.
- Add remaining 3 T. oil to skillet over medium heat.
- Add beef and cook 3 minutes or until beef is no longer pink.
- Add garlic and green onions and cook 30 seconds or until just wilted.
- In a small bowl combine hoisin sauce, brown sugar, remaining 1 1/3 t. sherry, 2 T. soy sauce and 3/4 t. sesame oil.
- Add beef to this mixture. Cook 1 to 2 minutes until heated.
- Pour beef mixture over pancake.
