1 lb Fresh Chinese egg noodles
- (medium width)
1/2 lb Beef flank steak
2 tb Oyster sauce
2 tb Dark soy sauce
1 tb Light soy sauce
1/2 c  Chicken broth
2 ts Asian sesame oil
2 ts Sugar
1/2 ts White pepper
4 tb Peanut oil
2 sl Fresh peeled ginger; bruised
2    Garlic cloves; bruised
1 ts Salt
1/2 lb Fresh bean sprouts
- tails removed, patted dry
1 c  Chinese garlic chives
-=OR=- Green onions,
-Cut into 2-in lengths

-BEEF MARINADE-
1/2 tb Soy sauce
2 ts Rice wine or dry sherry
1/2 ts Sugar
1/2 tb Cornstarch
1 ts Sesame oil

ADD NOODLES TO A LARGE POT of boiling salted water. Stir and when it
reaches a second boil, reduce to a simmer and cook for 1 minute longer.
Drain. Rinse with cold water. Drain thoroughly. Cut meat against the grain
in 1/4-inch thick slices. Mix beef marinade. Add beef strips and let stand
for 15 minutes. In a medium bowl, mix together oyster sauce, dark and light
soy sauces, chicken broth, sesame oil, sugar, and white pepper. Preheat a
wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and half of
the salt; saute until fragrant. Increase to high heat, add beef; stir-fry
until browned, about 2 minutes. Remove and set aside. 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. Add noodles and toss to coat
with the sauce. Add the bean sprouts, chives and return the beef; stir-fry.
Pick out and discard ginger and garlic.