1 lb. flank or top round steak, julienned and marinated
3 scallions chopped fine
1 carrot julienned
6 water chestnuts chopped coarsely
2 tbl. tree ear mushrooms
2 c. broth
1 tsp. sesame oil
SAUCE:
1 tbl. sweet bean sauce
2 tbl. ginger wine
2 tbl. black soy
2 tsp. vinegar
1 tsp. sugar
1 tbl. chili oil
1 tbl. szech bean sauce
- Heat two cups oil in wok and deep fry beef in 2-3 batches. Set aside.
- Drain oil leaving 2-3 tbl. in wok, heat then add carrots, scallions, tree ears and water chestnuts, mix well. Set aside.
- Return beef to wok, add sauce and mix well, then add vegetables and broth. Cover and cook 2 minutes. Serve over fried noodles.