In honor of my husband this is what I made for dinner tonight. It was very yummy. We have actually had this many times but I have not been the one to make it. We have had other friends make it for us.
3 ounces bean thread noodles
1 pound of flank steak, cut across the grain into 1/4"-thick strips.
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon peanut oil, divided
1 tablespoon minced fresh ginger
4 ounces shiitake mushrooms, steemed and thinly sliced
1 carrot, thinly sliced diagonally
12 scallions, chopped
1/2 cut slivered almonds
2 tablespoons oyster sauce
1 teaspoon chili-garlic sauce
1. Prepare the noodles per the package directions, drain, and coarsely chop.
2. Combine the steak, 1 tablespoon of the soy sauce, and the cornstarch in a bowl and mix well.
3. Heat 2 teaspoons of the oil in a large nonstick skillet or wok over high heat. Add the steak and cook, stirring often, for about 4 minutes or until no longer pink. Transfer to a plate and reserve.
4. Return the skillet to the stove top and heat the remaining 1 teaspoon oil over high heat. Add the ginger and mushrooms and cook, stirring often, for 2 to 3 minutes or until the mushrooms start to soften. Add the carrot, scallions, and almonds and cook for 2 minutes longer. Add the noodles and reserved steak and cook for 1 minute longer or until heated through.
5. Pour in the oyster sauce, chili garlic sauce, remaining 1 tablespoon soy sauce, and cook for 1 minute or until thickened. Serve immediately.
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