Beef Broccoli Noodles (Print Version)
# Ingredients:
01 -
1 pound of thinly cut steak, like sirloin or flank.
02 -
16 ounces of fresh broccoli florets.
03 -
16 ounces of Chinese egg noodles.
04 -
1/8 cup of minced fresh ginger root.
05 -
1/8 cup of finely chopped garlic.
06 -
1/4 cup of diced sweet onion pieces.
07 -
3/4 cup of dark-colored soy sauce.
08 -
1/2 cup of oyster-flavored sauce.
09 -
1/2 cup of golden-colored honey.
10 -
1/8 cup and 1 tablespoon of rice vinegar.
11 -
2 tablespoons of toasted sesame oil.
12 -
3 tablespoons of cornstarch in total.
13 -
2 tablespoons of plain water for slurry.
14 -
1 tablespoon of browning sauce (use if you like).
# Instructions:
01 -
Cook noodles in boiling water until soft but not mushy. Drain them well and toss with a little oil so they don't clump together.
02 -
Mix together oyster sauce, dark soy sauce, and honey in a bowl. Add the rice vinegar and combine. Make a smooth slurry by stirring 2 tablespoons of cornstarch into 2 tablespoons of water, then blend this into the sauce mixture.
03 -
Toss the beef slices with 1 tablespoon of cornstarch, some soy sauce, a dash of vinegar, and fresh ginger. Leave this on the side while you prep other parts.
04 -
Get your wok hot until it's almost smoking, then pour in the sesame oil. Sear the meat quickly, browning it nicely. Set this aside when done.
05 -
Using the same hot wok, stir-fry the garlic, onion, and ginger until you can smell them cooking. Toss in the broccoli and cook until it's a vibrant green color.
06 -
Add noodles into the wok along with the veggies, then pour in your sauce while stirring everything. Pop the cooked meat back in and toss it all until it's piping hot and evenly coated.
# Notes:
01 -
For easier slicing, cut beef when it's still cold.
02 -
Switch to spaghetti noodles if you don't have lomein.
03 -
Browning sauce gives color, but you can skip it.