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Beef and Egg Noodles


Beef and Egg Noodles
8 ounces fresh egg noodles
1 teaspoon sesame oil
2 Tablespoons corn oil
1/4 pound ground beef
1/4 pound flank steak, cut into slivers
4 fresh shiitake mushrooms, sliced thin
1/2 red pepper, seeded and sliced thin
1/2 green pepper, seeded and sliced thin
1/2 small onion, sliced thin
2 cloves garlic, minced fine
1 Tablespoon oyster sauce
1 Tablespoon dark or thick soy sauce
1 square fermented bean curd, mashed
1 Tablespoon fermented black beans, mashed
2 Tablespoons cornstarch mixed with two tablespoons cold water
1. Boil noodles for about three minutes, check if tender but firm, if not boil another minute until they are. Drain and toss with the sesame oil.
2. Heat corn oil and fry both types of beef for two minutes. Then add the mushrooms, peppers, onions, and garlic and fry for two minutes more.
3. Add the oyster and soy sauces, the bean curd and the mashed black beans and stir-fry another minute.
4. Add the cornstarch mixture and cook until it clarifies, about a minute, and serve.

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