Oyster Beef Chow Mein created by: Almond Board of California

servings 6
ingredients 1 lb. flank steak
Almond oil
4 Tbs. dry sherry
4 Tbs. cornstarch
2 Tbs. soy sauce
1 1/2 tsp. sugar
1 cup chicken broth
1/2 cup oyster sauce
1 cup diagonally sliced carrots
1 onion, cut into wedges
1 cup diagonally sliced celery
1 cup pea pods, stems removed
1 tomato, cut into wedges
1 package (14 oz) fresh Chinese noodles
2 gloves garlic, crushed
2 slices peeled ginger root
preparation Cut meat diagonally across grain into thin strips, approximately 2 1/2 to 3-inches long.  Combine meat with 2 tablespoons each almond oil, dry sherry, cornstarch, soy sauce and 1/2 teaspoon sugar.  Let stand 1/2 hour to marinate. Combine chicken broth, oyster sauce, remaining 2 tablespoons each dry sherry and cornstarch and remaining 1 tsp. sugar. Mix well; set aside. Prepare vegetables; set aside. Cook noodles in boiling water as package directs; drain; set aside. Pour oil into wok or large skillet to depth of 1/2-inch. Heat to 375 degrees. Quickly stir-fry meat a few pieces at a time until browned. Drain; set aside. Stir-fry noodles 15 minutes until golden, turning occasionally; set aside. Drain almond oil, leaving 2 tablespoons oil in wok. Add garlic and ginger to oil; heat 1 minute; remove garlic and ginger. Stir-fry carrots and onions 3 minutes. Add celery and pea pods; stir-fry 2 minutes. Add meat, noodles and oyster sauce mixture. Stir-fry until sauce is thickened and meat is heated through. Stir in tomatoes and serve.