Here’s another popular dish to order at a Chinese restaurant.  This recipe uses much less oil than the usual beef chow fun, and has no MSG added.

• 1/2 lb beef flank steak
• 1 onion, peeled and sliced
• 1/2 lb fresh flat, thick rice noodles (hor fun)*
• 1 1/4 lb bean sprouts
• 3 stalks of scallions/green onion, sectioned
• 2 tablespoons dark soy sauce
• a few drops sesame oil
• 2 teaspoons cornstarch
• 2 garlic cloves
• 1 1/2 to 2 tablespoons oyster sauce

*If you are using dried noodles, cook noodles in a pot of water until just tender, 3-5 minutes or according to package directions. Drain before frying.

Directions:

1. Rinse beef and dry with paper towel.  Slice into thin strips, about 1/4-inch thick.  Marinate with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar and 2 teaspoons corn starch for 15 minutes.
2. Cut noodles into 1/2 to 3/4 inch strips, set aside.
3. Heat oil in wok over medium-high heat. Add onion, cook for few minutes, until cooked through. Set aside.
4. Bring a pot of water to boil.  Add bean sprouts.  Cook for 1 minute, drain and set aside.
5. Heat oil in wok over medium-high heat.  Add ginger and garlic, and cook until fragrant.  Add green onions and beef, cook for 3-4 minutes, or until cooked through.
6. Bring a pot of water to boil.  Stir in rice noodles.  Cook and stir constantly for 1 minute. Drain and remove.
7. Transfer rice noodles to the wok with beef. Use spatula to constantly toss, for 1 min.  Add 2 tablespoons dark soy sauce, 2 tablespoon oyster sauce.  Add bean sprouts and onions slowly while tossing noodles.  Mix well.