Noodle Soup with Shredded Beef and Green Bell Pepper

Ingredients:

6 oz - Stir-fry Beef or flank steak
4 oz - Green bell pepper
8 oz - Chinese style dried noodle
2 tsp - Minced garlic
3-1/2 to 4 cups - Chicken broth

Beef Marinade:

1/8 tsp - Baking soda
1-1/2 tsp - Light soy sauce
1/2 tsp - Sugar
Dash - White ground pepper
2-1/2 tsp - Water
1-1/2 tsp - Cornstarch
2 tsp - Oil

Sauce:

1 tsp - Dark soy sauce
1/4 tsp - Sugar
1/2 tsp - Chicken broth mix
1 tsp - Oyster sauce
Dash - White ground pepper
1/2 tsp - Sesame oil
1-1/2 tsp - Cornstarch
6 Tbsp - Water

Method:

1. Put noodle in boiling water. Bring to boil and continue boiling for about 9 minutes. Remove. Rinse with cold water and drain.
   
2. Cut stir-fry beef into thin shreds. Add beef marinade (except oil). Mix with fingers until all liquid is absorbed into the meat. Add oil and mix well. Set aside for about 30 minutes.
   
3. Cut green bell pepper into strips.
   
4. Mix sauce ingredients and set aside.
   
5. Boil chicken broth and put in cooked noodle. Re-boil and turn off heat.
   
6. Heat wok. Add 1 Tbsp oil and swirl around. Stir-fry bell pepper strips for about 2 minutes. Remove and set aside.
   
7. Add another 2 Tbsp oil to wok. Sauté minced garlic until fragrant. Add beef and stir fry until no longer pink. Add 1 tsp wine and stir fry for another ˝ minute. Return pepper strips to wok. Add sauce ingredients. Toss until sauce thickens.
   
8. Put noodles in serving bowls. Pour broth over. Spoon stir-fried beef and bell pepper over noodles. Serve at once.