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Chinese Broccoli Beef Noodle Stir Fry

Posted Mar 26 2013 12:09pm

Sometimes I want a good noodle dish and  Steamy Kitchen’s Chinese Broccoli Beef Stir Fry  is just that dish.  The steak came out perfectly and Dave said he would love for me to make it again!  It was pretty quick and easy so might be a good dish for me to put on the list for next week!

Chinese Broccoli Beef Stir Fry

Chinese Broccoli Beef Noodle Stir Fry
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 3 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons Shaoxing wine, sake or dry white wine
  • 1 tablespoon sugar
  • 1 tablespoon tapioca starch or cornstarch
  • 1 teaspoon dark sesame oil
  • 1 pound beef sirloin, thinly sliced
  • 1 pound fresh or 10 ounces dried noodles
  • 2 tablespoons vegetable oil
  • 3 large garlic cloves, crushed and finely chopped
  • 1.25 cups chicken or vegetable stock
  • 1 pound Chinese broccoli or regular common broccoli, cut into bite-size chunks or florets
  • Freshly ground black pepper

Instructions
  1. In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and rice wine.
  2. Add the sugar and continue to whisk until completely dissolved.
  3. Stir in the tapioca starch and continue stirring until smooth.
  4. Add the sesame oil and beef, and mix well. Marinate for 20 minutes.
  5. Drain and discard the excess marinade.
  6. Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain. (We’ll finish cooking the noodles at the end)
  7. Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds.
  8. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate.
  9. Add the remaining tablespoon of oil and when hot, add the Chinese broccoli, stir frying so that the oil coats the Chinese broccoli.
  10. Pour in the ¼ cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the Chinese broccoli until tender, 3 to 5 minutes.
  11. Transfer the Chinese broccoli to the same plate.
  12. 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
  13. high heat.
  14. Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened,2 to 3 minutes.
  15. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly.
  16. Season with pepper to taste and serve.

3.1.09

 

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