Oyster Beef over Chow Fun

• 2 lbs flank steaks, 1 x 2 x 1/4 inch slice
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons sugar
• 1 teaspoon baking soda
• 1 tablespoon cornstarch
• 14 cup shaoxing wine
• 3 tablespoons oil
• 2 lbs fresh Chinese noodles, fresh chow fun
• 1 cup red onion, chunks
• 1 cup green pepper, chunks
• 8 pieces baby bok choy, half
• 1 tablespoon ginger, minced
• 4 tablespoons black bean paste, spicy
• 4 cups beef broth
• oyster sauce, Lee Kum Kee Premium
• oil
• roux, cornstarch
• 3 stalks green onions, 1 inch strips

1. In a mixing bowl combine steak, salt, garlic and onion powder, sugar, baking soda, cornstarch and wine and oil place into a mixing bowl and cover with plastic wrap and into refrigerator overnight.
2. In a nonstick large skillet lightly oil adds into chow fun strip and pan fry to a light golden brown.
3. Repeat this step until done.
4. Cut into 1 strips.
5. In a hot wok add 3 tbsp oil and beef and ginger mixture and stir fry until pink and pour into a warm serving dish and repeat this step until done.
6. In the same wok recoat with oil and onion, pepper, bok toy, ginger and black bean pasta and stir fry for 2 minutes add beef broth and bring to a boil add oyster sauce and thicken with roux.
7. Turn the heat to medium low and combine the return the beef back in and chow fun and combine together.
8. Top with green onion strips.

flank steaks, salt, garlic, onion powder, sugar, baking soda, cornstarch, shaoxing wine, oil, fresh chinese noodles, red onion, green pepper, baby bok choy, ginger, black bean paste, beef broth, oyster sauce, oil, roux, stalks green onions

Taken from www.food.com/recipe/oyster-beef-over-chow-fun-481607 (may not work)