8 ounces beef flank steak, cut into small thin strips
8 ounces flour stick noodles
MARINADE:
1/4 tsp salt
2 tsp cornstarch
2 TBSP sherry cooking wine
SAUCE:
2 cups chicken broth
4 TBSP soy sauce
4 TBSP sherry cooking wine
3 TBSP cornstarch
1 tsp honey
1/4 tsp white pepper
1 tsp black vinegar
STIR-FRY:
2 TBSP plus 1 TBSP plus 1 TBSP peanut oil
1 cup thinly sliced yellow onion
1 cup julienne carrots
4 large cloves garlic, chopped
1 TBSP minced ginger
2 heads baby bok choy, roughly chopped
1 red bell pepper, julienne
DIRECTIONS
Mix the marinade ingredients (salt, cornstarch, and sherry) together in a large bowl.
Stir in the steak strips and allow to sit for at least 10 minutes while you prepare the remaining ingredients.
In a mixing bowl whisk together the sauce ingredients (chicken broth, soy sauce, sherry, honey, cornstarch, white pepper, vinegar) and set aside.
Prepare the noodles according to the package directions then set aside.
Heat 2 TBSP of peanut oil in a large wok or skillet over high heat.
Add the cooked and drained noodles to the pan and arrange the noodles along the bottom of the pan in a thin even layer.
Fry the noodles until golden brown, about 4 minutes then flip and fry the other side until golden brown, about 4 more minutes, adding a little more oil if needed.
Transfer the noodles to a large serving dish and set aside.
In the same pan heat another 1 TBSP of oil over high heat.
Spread the beef over the bottom of the pan and brown on one side then flip to the other side and cook until browned on that side, 1 to 2 minutes.
Remove the beef from the pan and set to the side.
Heat the remaining 1 TBSP of oil in the pan over high heat then add the carrots and onions and stir-fry for about 1 minute.
Add the garlic and ginger and stir-fry for 1 minute.
Add the bok choy and bell pepper and stir fry for about 2 minutes or until the vegetables start to become tender.
Pour the sauce into the pan along with the beef and stir until the sauce has thickened.
Pour the contents of the pan over the noodles and serve.
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