2 Cloves Garlic, diced
2 Tspns Fresh Ginger, diced
1 Tbspn Oyster Sauce
2 Tspns Soy Sauce
1# Flank Steak, sliced thin
Oil for cooking
1 Package Fresh Egg Noodles (I buy these at an Asian Grocer)
1/3 Cup Chives, chopped
2 ½ Tbspns Oyster Sauce
3 Tspns Soy Sauce
1 Tspn Sugar

Combine the garlic, ginger, 1 tablespoon of Oyster Sauce and 2 teaspoons of Soy Sauce. Toss with the beef in a large bowl until well coated. Cover and let sit in the fridge for 30 minutes.

Heat the wok until very hot, add a tablespoon of the oil and swirl to coat. Cook the beef in batches until done and set aside.

Prepare the noodles according to the package and place in a serving bowl.

Add a little oil to the wok and put the beef back in. Toss with the remaining ingredients until slightly thickened, then combine with the noodles in the serving bowl. Serve.