INGREDIENTS: Scaled for 4 servings
• 2 lbs. top round beef strips 1/2" x 1/4" x 2"
• 1/2 cup sliced scallions-white portion only
• 1/2 cup green scallion tops cut in 1" lengths
• 1 Tbl. chopped garlic
• 2 Tbl. Chinese sesame oil
• 3 Tbl. peanut oil
• 1/2 cup dry sherry
• 1/2 cup light soy sauce
• 1 tsp. ground cayenne pepper
• 1 Tbl. cornstarch dissolved in 1/4 cup of water
• 1 lb. Chinese style noodles or cooked thin spaghetti
• 1/2 cup vegetable oil
PREPARATION:
• Boil Chinese noodles and drain [ Boil 5 minutes for fresh, 20 minutes for dry spaghetti.] Heat vegetable oil in a non-stick skillet or wok until hot. Divide the noodles into four portions and brown on both sides. Set these aside to drain on paper toweling.
• Heat the sesame oil and peanut oil in the skillet or wok and add the beef and garlic. Brown quickly [stir fry] and add the scallions and stir fry for about 30 seconds. Add soy sauce, sherry, cayenne pepper and cornstarch and cook until you have a thick rich sauce. Add the green scallion tops and serve over the pan fried noodles.
• Accompany with Chinese hot chili sauce and rice wine vinegar to taste.
• Can also be served over rice.

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