Ingredients for 6 servings:
1. 2 lbs flank steaks, 1 x 2 x 1/4 inch slice
2. 1 tablespoon salt
3. 1 tablespoon garlic powder
4. 1 tablespoon onion powder
5. 2 teaspoons sugar
6. 1 teaspoon baking soda
7. 1 tablespoon cornstarch
8. 1/4 cup shaoxing wine
9. 3 tablespoons oil
10. 2 lbs fresh Chinese noodles, fresh chow fun
11. 1 cup red onion, chunks
12. 1 cup green pepper, chunks
13. 8 pieces baby bok choy, half
14. 1 tablespoon ginger, minced
15. 4 tablespoons black bean paste, spicy
16. 4 cups beef broth
17. oyster sauce, Lee Kum Kee Premium
18. oil
19. roux, cornstarch
20. 3 stalks green onions, 1 inch strips

Directions:
1. In a mixing bowl combine steak, salt, garlic and onion powder, sugar, baking soda, cornstarch and wine and oil place into a mixing bowl and cover with plastic wrap and into refrigerator overnight.
2. In a nonstick large skillet lightly oil adds into chow fun strip and pan fry to a light golden brown. Repeat this step until done. Cut into 1” strips.
3. In a hot wok add 3 tbsp oil and beef and ginger mixture and stir fry until pink and pour into a warm serving dish and repeat this step until done.
4. In the same wok recoat with oil and onion, pepper, bok toy, ginger and black bean pasta and stir fry for 2 minutes add beef broth and bring to a boil add oyster sauce and thicken with roux. Turn the heat to medium low and combine the return the beef back in and chow fun and combine together. Top with green onion strips.

Enjoy your meal!