Stir-fried Egg Noodles with Beef and Broccoli

By west757

Egg noodles with Beef and Broccoli is a Chinatown restaurant classic, and depending on where you go to eat it, the cook will use either Chinese or Western broccoli. Fresh, round (about the size of spaghetti or slightly thicker) pre-cooked egg noodles are used here. Although they called "fresh," the thick egg noodles called dan mian (literally "egg noodle") are pre-cooked.

You do not need to boil these prior to deep-frying them. Seasoned with soy sauce, oyster sauce, and Shaoxing wine (Chinese rice wine), this hearty dish is perfect for winter. Note: If you cannot find dan mian, feel free to use the thinner fresh or dried ramen. In this instance you might want to further slice the beef into strips to balance out the textures.

Ingredients

• • 3 tablespoon thin soy sauce
• • 3 tablespoon oyster sauce
• • 3 tablespoons Shaoxing wine or sake
• • 1 tablespoon sugar
• • 1 tablespoon tapioca starch or cornstarch
• • 1 teaspoon dark sesame oil
• • 1 pound beef sirloin, thinly sliced
• • 1 pound fresh thick round egg noodles, or 6 single portions dried or fresh ramen
• • 1/4 cup vegetable oil
• • 3 large garlic cloves, crushed and peeled
• • 1 bunch Chinese broccoli or Western broccoli
• • 1 1/4 cups Basic Asian Stock
• • Freshly ground black pepper

Details

Servings 6
Adapted from msnbc.msn.com

Preparation

Step 1

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

If using dried ramen only, bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 3 minutes. Drain.

Heat 1 tablespoon oil in a wok over high heat and stir-fry the garlic until fragrant, about 1 minutes. Add the beef and stir-fry until tender, about 3 minutes. Add the broccoli and stir-fry until tender, 3 to 5 minutes. Transfer to a plate.