Long-Life Noodles with Beef and Chinese Broccoli

By Chez_Alexander

Ingredients

• 8 oz spaghetti noodles (can also serve over rice if desired)
• 1 TBS toasted sesame oil
• 3 TBS oyster sauce
• 3 TBS Shaoxing rice wine
• 2 TBS soy sauce
• 1 1/2 tsp cornstarch
• 1/4 tsp ground white pepper
• 1 TBS peanut oil
• 10 oz Chinese broccoli, halved and cut into 1" pieces
• 2 cups sliced mushrooms
• 12 oz flank steak, trimmed and thinly sliced
• 2 cloves garlic, grated
• Toasted sesame seeds for garnish (optional)

Preparation

Step 1

1. Cook noodles according to package directions. Rinse and drain well. Toss with sesame oil. Set aside.

2. Meanwhile, whisk together oyster sauce, rice wine, soy sauce, cornstarch and white pepper in a small bowl; set near the stove.

3. Heat a large flat-bottom wok or large cast-iron skillet over high heat. Add peanut oil and swirl to coat. Add broccoli and mushrooms; cook, stirring occasionally, for 2 minutes. Add steak and garlic; cook, stirring, until the steak is no longer pink on the outside, 2 to 3 minutes more. Add the sauce and bring to a boil; cook for 1 minute. Add the noodles and toss to coat. Sprinkle with sesame seeds, if desired.