Some Chinese style recipes call for ingredients that we do not have around the house.  I think this recipe is perfect to throw together any night of the week.  Don’t get take out, make your own at home.

1/2 lb. dried wide rice noodles
3 Tbsp. soy sauce
2 tsp. dry sherry or Chinese rice wine
1 tsp. cornstarch
1/2 lb. flank steak, thinly sliced across the grain
1/2 cup beef broth
2 tsp. oyster sauce
2 Tbsp. vegetable oil
1-1/2 cups sliced onions
3 scallions, cut into 1-inch pieces

Soak the noodles in warm water until softened, about 30 minutes; drain.

Combine 1 tablespoon of the dark soy sauce, the rice wine, and cornstarch in a small bowl; add the beef and stir to coat. Let stand for 10 minutes.

Combine the beef broth, oyster-flavored sauce and the remaining 2 tablespoons dark soy sauce in a bowl. Set the sauce aside.

Heat wok or non-stick skillet over medium-high heat. Add the oil, swirling around to coat the sides. Add the onions and stir-fry for 1 minute. Add the flank steak and the green onions; stir-fry until the beef is no longer pink, about 1 to 2 minutes. Add the noodles to the wok and toss gently. Add the sauce toss to coat evenly. Continue to cook for about 2 minutes more. Enjoy!

Thanks to CarolynTLyons for sharing this recipe.