Preparation / Directions:
Mix together marinade ingredients.
Cut the meat into 1/6 inch thick slices. In a bowl, combine them with the marinade, tossing lightly to coat.
Heat a wok or a heavy skillet over high heat. Add 3 1/2 tablespoons of the oil and heat until almost smoking hot. Add the beef slices and stir fry over high heat until they lose their pink color and separate. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the wok.
Reheat the wok, add the remaining 2 tablespoons oil, and heat until hot, about 20 seconds. Add the mushrooms, garlic, and ginger and stir fry for 1 minute. Add the snow peas and rice wine and stir fry for 1 1/2 minutes. Add the oyster sauce and cook, stirring constantly to prevent lumps, until thickened. Add the beef and toss gently in the sauce. Spoon over the noodles and serve.