Serves 6

1-½ lbs flank steak or boneless sirloin steak, trimmed of fat

BEEF MARINADE: Mix together and set aside

3-½ tbsps soy sauce

2 tbsps Chinese rice wine or sake (you may substitute white wine or sherry but the taste will not be the same)

2 tbsps minced garlic

1 tbsp minced fresh ginger

1 tbsp cornstarch

6 tbsps vegetable oil

½ lb shiitake mushrooms, rinsed, drained, stems removed and caps thinly sliced

2 tbsps minced garlic

2 tbsps minced fresh ginger

¼ cup minced green onions

¾ lb snow peas, strings removed and ends trimmed

2 tbsps Chinese rice wine or sake

1 red pepper, sliced very thinly


1-½ cups chicken broth

1/3 cup oyster sauce

2 tbsps Chinese rice wine or sake

2 tsps soy sauce

1 tsp sesame oil

1 ½ tbsps cornstarch

1 tbsps chopped fresh cilantro

¾ – 1 lb chow mein noodles, cooked according to package directions and kept warm.


Slice meat very thinly across the grain. Combine meat slices with the marinade in a bowl, tossing to coat.

Heat a wok or heavy skillet over high heat. Add 3-4tbsps of the oil and heat until almost smoking hot. Add the beef and stir-fry over high heat until no longer pink and separates easily. Remove with a slotted spoon and drain in a colander. Reheat the wok or skillet and add remaining oil heating until hot. Add the mushrooms, garlic, ginger and green onions and stir-fry for 1 minute. Add the snow peas, red pepper and rice wine and stir-fry for 1- ½ to 2 minutes. Add the sauce and cook, stirring constantly to prevent lumps, until mixture is thickened. Add the beef and toss gently in the sauce. Have noodles ready on a large platter and spoon the beef mixture over top. Sprinkle cilantro over top and serve.

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