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. ---