Beef Noodles

This is the girlfriend's plate of noodles; half a pound of food. My beef noodles have sort of evolved over time. I guess it could be called beef lo mein however the way I cook it every bite should be full of beefy flavour. The beef has been cut the same width as the noodles; the noodles themselves are firm and bouncy, covered in delicious sauce. I find that adding other ingredients (such as scallions, egg, leafy greens, ginger, peppers etc) detracts from the dish, which is beefy goodness. Hence the dish's name (Beef Noodles) instead of beef lo mein.

I prefer to use the thicker, fresh egg noodles than Italien pasta or thinner Asian noodles. The size is just right to be mimiced by beef; both from a cutting point of view and their firmness. I also favour them over the rice flour noodles which are greyish white; I prefer the flavour of the egg noodles.

Ingredients:

~5 oz lean beef
~1 T soy sauce
1 t & 1 T fish sauce
1 T & 3 T oyster sauce
2 t cornstarch
1 lbs egg noodles, fresh (can be frozen)
vegetable oil

1. Cut beef into thin strips about 2-3 mm in width & height and about as long as your index finger. Combine with soy sauce, 1 t fish sauce, 1 T oyster sauce and cornstarch in a bowl and marinate for atleast 30 minutes, preferably about 2 hours.
   
2. Put noodles in a pot, covered with cold water. Place over high heat and bring to a boil. Remove and strain; run under cold water to stop the cooking process. Sprinkle with about 1 T of oil; toss briefly and set aside.
3. Bring beef to room temperature. Heat a larger skillet over high heat. Add about 2 T oil, allow oil to heat, then add beef. Turn beef constantly until most of the meat is seared, about 2 minutes. Do not overcook. Set aside.
   
4. In the same skillet add the noodles, set heat to medium-ish. Toss so that they are evenly heated. Once the pan approaches dry (a few minutes) add the 1 T of fish sauce.
5. Continue to toss another 2 minutes then add the oyster sauce and continue to toss until it is evenly distributed.
6. Add the beef and toss again until evenly distributed. If there is sauce still in the bottom of the pan, continue tossing until it is almost dry.
7. Serve hot.