Author Notes
Mom and Dad loved going out for dinner and we'd often do a little traveling to seek out new restaurants. They found a Chinese restaurant up the road a bit ( The Golden Phoenix West Bloomfield Michigan ) where the specialty was the "Special" Steak. Succulent pieces of beef tenderloin in an oyster sauce with vegetables, it was, in our minds, "to die for". You could order it served over noodles or rice if you liked. I always preferred the noodles! I haven't been there in years but I believe it's still on their menu! —inpatskitchen
Ingredients
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1 1/2 pounds beef tenderloin, thinly sliced and cut into 1 by 2 inch pieces
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A little salt and pepper
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4 tablespoons
peanut or vegetable oil divided (2/1/1)
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1/2
of a red bell pepper, thinly sliced
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2
large cloves garlic, minced
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A handful of Chinese pea pods
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1
14 to 15 ounce can of baby corn cobs, drained and rinsed
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1
14 to 15 ounce can straw mushrooms, drained and rinsed
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3 tablespoons
soy sauce
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4 tablespoons
oyster sauce
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1 1/2 cups water mixed with 2 tablespoons cornstarch to create a slurry
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4
green onions cut into 2 inch pieces
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2 teaspoons
toasted sesame oil, divided
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10 to 12
ounces Chinese egg noodles
Directions
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In a wok (or very large sauté pan) start heating 2 tablespoons of the oil. Pat the beef slices dry and sprinkle with a little salt and pepper. Stir fry the beef in the oil, in batches if necessary, until browned. Remove the beef to a bowl and hold.
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Add another tablespoon of oil to the wok and over high heat add the bell pepper strips and garlic and stir fry just until the garlic becomes fragrant.
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Stir in the corn, mushrooms, pea pods, soy sauce and oyster sauce. Return the meat to the wok, along with any accumulated juices.
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Add the cornstarch slurry and continue to cook until the gravy thickens. Stir in the green onion and one teaspoon of the sesame oil. Keep everything warm while you cook the noodles.
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In a pot of boiling water, cook the noodles per package instructions. They will take 3 to 4 minutes. Drain them and return to the pot. Stir in that last tablespoon of peanut oil and the second teaspoon of toasted sesame oil.
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Divide the noodles among 4 bowls or plates and spoon the "special" steak over.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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