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 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! —inpatskitchen
4 to 6 servings
1 1/2 pounds beef tenderloin, thinly sliced and cut into 1 by 2 inch pieces
A little salt and pepper
peanut or vegetable oil divided (2/1/1)
of a red bell pepper, thinly sliced
large cloves garlic, minced
A handful of Chinese pea pods
14 to 15 ounce can of baby corn cobs, drained and rinsed
14 to 15 ounce can straw mushrooms, drained and rinsed
1 1/2 cups water mixed with 2 tablespoons cornstarch to create a slurry
green onions cut into 2 inch pieces
toasted sesame oil, divided
10 to 12
ounces Chinese egg noodles
In This Recipe
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.
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.
Stir in the corn, mushrooms, pea pods, soy sauce and oyster sauce. Return the meat to the wok, along with any accumulated juices.
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.
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.
Divide the noodles among 4 to 6 bowls or plates and spoon the "special" steak over.