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Ingredients:
1 lb Fresh Chinese egg noodles
1/2 lb Beef flank steak
2 tbsps Oyster sauce
2 tbsps Dark soy sauce
1 tbsp Light soy sauce
1/2 c  Chicken broth
2 tsps Asian sesame oil
2 tsps Sugar
1/2 tsp White pepper
4 tbsps Peanut oil
2 sl Fresh peeled ginger (mince)
2 Cloves Garlic (mince)
1 ts Salt
1/2 lb Fresh bean sprouts
1 bundle Green onions (Cut into 2-in lengths)

Beef Marinade
1/2 tbsp Soy sauce
2 tsps Rice wine or dry sherry
1/2 tsps Sugar
1/2 tb Cornstarch
1 tsp Sesame oil

Preparation:
1. Cut meat against the grain in 1/4-inch thick slices. Mix beef marinade. Add beef strips and let stand for 15
minutes.

2. Cook noodle in pot of boiling water. Stir and when it reaches a second boil, reduce to a simmer and cook for 1 minute longer. Drain, rinse with cold water, and drain thoroughly.

3 In a medium bowl, mix together oyster sauce, dark and light soy sauces, chicken broth, sesame oil, sugar, and white pepper.

4. Preheat a wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and half of the salt; sauté until fragrant.  Increase to high heat, add beef; stir-fry until browned, about 2 minutes. Remove and set aside.

5. Heat remaining oil in the wok over medium heat. Add the remaining ginger, garlic and salt. Pour in sauce mixture, stir and bring to a boil.

6. Add noodles and toss to coat with the sauce. Add the bean sprouts, and beef; stir-fry. Pick out and discard ginger and garlic. Serve