3 tablespoons light soy sauce

3 tablespoons oyster sauce

3 tablespoons Shaoxing rice wine

1 tablespoon sugar

1 tablespoon tapioca starch or cornstarch

1 teaspoon dark sesame oil

1 pound beef sirloin steak, halved lengthwise and thinly sliced

1 pound fresh, uncooked, 1/8 inch wide Chinese egg noodles, blanched for 3 minutes

2 tablespoons vegetable oil

3 large garlic cloves, crushed and finely chopped

1-¼ cups low-salt chicken broth

1 pound Chinese broccoli or common broccoli, cut into bite sized chunks or florets

freshly ground black pepper

  1. In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce, and rice wine. Add the sugar and continue to whisk until completely dissolved.  Stir in the tapioca starch or cornstarch and continue stirring until smooth.  Add the sesame oil and beef and mix well.  Marinate for 20 minutes.
  1. If using dried Chinese egg noodles or ramen, bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm and drain. (If using fresh noodles, bring a large pot of water to a rolling boil, salt it and drop in the noodles, a few at a time, separating them as they fall into the water.  Cover and bring the water back to a boil as quickly as possible.  Uncover and boil the noodles for 5 minutes, then drain immediately and run under cold tap water to stop the cooking.  Drain again and set aside.)
  1. Heat 1 tablespoon of the vegetable oil in a wok or skillet over high heat and stir fry the garlic until fragrant, about 10 seconds. Add beef and stir-fry until tender, 1 to 2 minutes.  Transfer to a plate and set aside.  Add the remaining tablespoon of oil with ¼ cup stock and cook until the broccoli is tender, 3 to 5 minutes.  Transfer broccoli to the same plate.
  1. Add the remaining cup of stock and the remaining 2 tablespoons each light soy sauce, oyster sauce and rice wine to the same skillet and bring to a boil over high heat. Add noodles, stir and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened, 2 to 3 minutes.  Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly.  Season with salt and pepper to taste and serve.


adapted from Corinne Trang, Noodles Every Day

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