Instructions: Boil the egg noodles in a pot of lightly salted water for about 3 minutes. Rinse with cold water and drain; set aside. Fill the same pot with fresh water; reserve.

Slice the steak into 1/8 inch strips across the grain of the meat. Marinate the sliced steak in a small bowl with the cornstarch, soy sauce, sake, and garlic for 15 minutes.

Meanwhile, prepare the sauce mixture by blending together the cornstarch, chicken stock, soy sauce, oyster sauce, and sesame oil; set aside.

Heat the pot of water so you can finish heating the noodles as soon as you thicken the sauce. Warm the two tablespoons of vegetable oil in a wok over moderate heat.

Add the beef and stir fry until nearly done, about 3 to 5 minutes. Add the sauce mixture to the wok and stir until thickened. Add green onions, blend thoroughly, and reduce the temperature setting to just keep the lo mein warm. Drop the noodles into hot water. Stir for a minute to heat the noodles through. Drain well. To serve, pour the meat and sauce over noodles.

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