Title: Beef chow fun (gnow yoke chow fun)
 Categories: Chinese, Dim sum
      Yield: 1 Servings
 
           ****  NO   E  *****
           -Karen Adler FNGP13B.
           -Yield: Serves 2-3
      1 lb Fresh rice noodles -=OR=-
           -1 recipe rice noodle dough*
    1/2 lb Flank steak
      1 lb Green beans (or broccoli)
      1    Green onion stalk
      2    Garlic cloves; crushed
      1    Ginger chunk; crushed
           -(size of a quarter)
      4 tb Oil; -=OR=-
      5 tb -Oil
      3 tb Oyster sauce
      2 ts Sesame oil
      2 ts Light soy sauce

MMMMM-----------------------MEAT MARINADE----------------------------
      2 ts Cornstarch
      1 ts Sherry
      2 ts Light soy sauce
 
  *Recipe is included in this collection. PREPARATION:       Slice flank
  steak across the grain in thin strips no more than 1/8 inch thick.
  Mix with meat marinade for       1/2 hour. String and cut green beans
  in 1 1/2 inch length. Cut green onions the same length. Combine sauce
  mixture. Separate store bought rice noodles so       they will not
  stick to each other. If you make your        own noodles, cut them in
  1/2 inch wide strips and separate them. COOKING: Stir fry green beans
  in 1 tbsp. oil for 3-4 minutes, adding 2 tbsp. water the        last
  2 minutes and cover. Set aside. Add 1 tbsp. oil       and brown the
  garlic and ginger. Stir fry beef,            drizzle 1 tbsp. of
  oyster sauce on top. Set aside. Add 2 tbsp. oil and stir fry noodles,
  turning and adding a     little water so they'll soften. It takes
  about 3-4         minutes. You may find you have to add more water or
  oil to keep a steady stream of steam to help soften the noodles. Add
  back the vegetables and meat. Add the rest of the oyster sauce, soy
  sauce and sesame oil. DO AHEAD NOTES: Do through preparation.
  COMMENTS: Rice noodles can be purchased in Chinatown by the pound.
  They come in sheets or pre cut. You can easily make your own rice
  noodles. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by
  Karen Adler FNGP13B.