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Video: Noodles with beef and broccoli

TODAY recipes
updated 9/9/2009 10:22:08 AM ET 2009-09-09T14:22:08

Recipe: Stir-fried Egg Noodles with Beef and Broccoli

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 (Chicken, page XX)
  • Freshly ground black pepper
Preparation

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.


Add the stock, and remaining soy sauce, oyster sauce, and rice wine to the same wok, and bring to a boil over high heat. Add the noodles and cook until the liquid has almost completely evaporated living the noodles lightly moistened. Return the beef and broccoli to the wok and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.

Serving Size

Serves 6

Recipe: Cold Green Tea Soba with Wild Mushrooms and Spinach

This vegetarian cold green tea soba dish can be served as a full meal, or as a perfect accompaniment to any grilled or roast meats or seafood. Fresh shiitakes are called for here, but re-hydrated dried shiitakes will do, offering up a deep flavor that one might characterize as "beefy." 

I've also like to combine the shiitakes with wild mushrooms such as chanterelles, black trumpets, and oyster mushrooms. Any mushroom will do including white or brown cap mushrooms. Generally speaking, however, the more exotic or "wild" the mushroom, the more flavors the dish will have. Note: Shiitakes are easily found so increase the quantity of these in the event specialty types like chanterelles, black trumpets, or oyster mushrooms are not available.

Ingredients
  • 5 single portions soba, ribbons removed
  • 3 tablespoons vegetable oil
  • 1 large garlic clove
  • Kosher salt and freshly ground black pepper to taste
  • 8 fresh shiitakes, stems discarded and caps julienned
  • 8 large oyster mushroom, halved or quartered
  • 12 chanterelles
  • 12 black trumpet, halved or quartered
  • 1 pound baby spinach
  • 3 tablespoons thin soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons mirin
  • 1 teaspoon wasabi powder
  • 1 tablespoons dark sesame oil
  • 1 scallion, trimmed and minced
  • 1/3 cup pickled ginger, drained
  • Toasted sesame seeds
Preparation

Bring a large pot of water to a boil over high heat. Remove the ribbon from each portion of soba and add to the water. Cook until the noodles are tender yet firm, 3-5 minutes. Drain, shock under cold running water, and drain again. Transfer to a mixing bowl.

In a medium to large skillet, heat 1 tablespoon oil over high heat and stir-fry the garlic until fragrant and light golden, about 2 minutes. Add the shiitakes, oyster mushrooms, chanterelles, and black trumpets and stir-fry until just wilted, 1 to 2 minutes. Add to the noodles. In the same skillet add 1 tablespoon oil and stir-fry the spinach until just wilted, about 1 minute. Transfer to the noodles and toss to mix the ingredients well.

In a small bowl, whisk together the soy sauce, vinegar, mirin, wasabi, vegetable oil, and sesame oil until smooth. Add pepper to taste and pour over the noodles. Toss well and divide the noodles among large pasta bowls. Garnish with some pickled ginger and a sprinkle or two of sesame seeds.

Recipe: Pork and Shrimp Wontons

One of my greatest joys when I was just becoming a teenager was to go to New York's Chinatown with my dad. I often craved wontons, but not from just any old place. It had to be that tiny little hole-in-the wall restaurant on Mott Street. Expert at marketing, the wily owner placed the cook and his huge deep wok in the front window. After a few moments of watching this guy work, boiling and scooping out the noodles and wontons to order, you were sold. You just had to go in and have a bowl.

The restaurant is still there today, and so is its signature dish: a sesame oil infused chicken broth in which floats a cluster of wildly delicious sweet pork and shrimp wontons. A little chili oil on the side, some steamed Chinese broccoli or choy sum, and was in heaven. It is still there, and I'm still in heaven when I eat there now, all these many years later.

Ingredients
  • 2 teaspoons sesame oil
  • 1 tablespoon thin soy sauce
  • 1 teaspoon tapioca starch or cornstarch
  • 1 pound fresh small tiger shrimp, peeled, deveined, and minced
  • 8 ounces coarsely ground pork, (70 percent lean)
  • 72 square or round wonton wrappers
Preparation

In a bowl, stir together the sesame oil, soy sauce, and tapioca starch until fully incorporated. Adjust seasoning with salt and pepper to taste. Add the shrimp and pork and mix thoroughly.

Take a wrapper and put a heaping teaspoon of pork mixture in the center. Dab the edge lightly with water and seal to form a half-moon (if using round wrapper) or triangle (if using square wrapper). Bring the two tip ends farthest apart together by dabbing with water and pressing together. Place the wontons on a cookie sheet lined with wax paper, making sure they do not touch.


Bring a large pot of water to a boil over high heat. In batches cook the wontons until they float to the top. Wait 1-2 minutes, making sure the filling is cooked, and scoop out the wontons with a slotted spoon. Transfer and equal amount of wontons to 6 large soup bowls or plates. To eat, dip wontons in soy sauce with chili-garlic sauce on the side, if you wish.

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