Ingredients:
1 tablespoon dry sherry
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon garlic
1 teaspoon ginger
1 lb sirloin, sliced thin
1/4 cup chicken broth
2 tablespoons oyster sauce ( or sacha sauce)
2 teaspoons chili-garlic sauce
2 teaspoons cornstarch
1/8 teaspoon white pepper
1/8 teaspoon sesame oil
8 ounces fresh think Chinese egg noodles
1/2 onions, thinly sliced
1/2-1 lb asparagus, trimmed and cut into 1 inch pieces
Directions:
Marinate beef; stir sherry, soy, cornstarch, garlic and ginger.
Toss beef to marinate.
Sauce: Stir fry chicken broth, oyster sauce, chili garlic sauce, cornstarch, pepper and sesame oil together.
Set aside.
Cook noodles in large pot, according to directions.
Drain, rinse under cool water, drain again.
Heat skillet over medium high heat.
Add 1 T of oil and coat.
Spread noodles evenly and cook, pressing lightly from time to time to form a cake, until bottom is golden brown, about 5 minutes.
Turn cake over.
Drizzle 1 T oil on bottom and cook other side.
Transfer to plate.
Heat wok over high heat.
Add 1 T oil, swirl Add meat and stir fry until no longer pink.
Remove from pan.
Add onion to wok and stir fry until crisp tender.
Add asparagus and cook.
Return meat to wok pour in sauce and bring to boil.
Cook until slightly thickened.
Spoon over cake.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.