Recipe: Stir-Fried Egg Noodles with Beef and Broccoli

STIR-FRIED EGG NOODLES WITH BEEF AND BROCCOLI

3 tablespoons soy sauce, divided use
3 tablespoons oyster sauce, divided use
3 tablespoons saki (or Shaoxing wine), divided use
1 tablespoon sugar
1 tablespoon cornstarch (or tapioca starch)
1 teaspoon sesame oil
1 pound beef sirloin, thinly sliced
1 pound fresh thick round egg noodles or spaghetti (or 10 oz. dried)
2 tablespoons vegetable oil, divided use
3 large garlic cloves, finely chopped
1 1/4 cups chicken stock, divided use
1 pound broccoli (or Chinese broccoli), cut into flowerettes
Freshly ground black pepper

In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and rice wine. Add the sugar and whisk until completely dissolved. Stir in the cornstarch and continue stirring until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 minutes.

If using dried noodles, bring a large pot of water to a boil and cook until tender yet firm and drain.

WHEN READY TO COOK:
Heat 1 tablespoon oil in a skillet or wok over high heat, and stir-fry the garlic until fragrant, about 10 seconds.

Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil with 1/4 cup of stock and cook the broccoli until tender, 3 to 5 minutes. Transfer the broccoli to the same plate.

Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over high heat. Add the noodles and cook until the liquid has almost evaporated, leaving the noodles lightly moistened, 2 to 3 minutes.

Return the beef and broccoli to the skillet and toss to mix thoroughly. Season with black pepper to taste and serve.

Makes 6 servings
Source: Noodles Every Day by Corinne Trang y: Delicious Asian Recipes from Ramen to Rice Sticks