Garlic Beef with Shiitake Mushrooms on Golden Noodles

Course : Beef
Serves: 6
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1 1/2 pounds flank steak, London broil or boneless sirloin steak -- trimed fo fat and gristle
---beef marinade---
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice wine or sake
2 tablespoons minced garlic
1 tablespoon cornstarch
5 1/2 tablespoons safflower or corn oil
1/2 pound shiitake mushrooms -- rinsed,drained,stems removed and caps thinly sliced
2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
3/4 pound Chinese snow peas -- ends trimmed and strings removed
2 tablespoons Chinese rice wine or sake
---Oyster sauce---
1 1/2 cups Chinese chicken broth
6 tablespoons oyster sauce
1 1/2 tablespoons Chinese rice wine or sake
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 1/2 tablespoons cornstarch
3/4 pound thin noodles -- panfried and kept warm in low oven

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.

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