Ingredients
- 3 tablespoon thin soy sauce
- 3 tablespoon oyster sauce
- 3 tablespoon 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 cup large garlic cloves, crushed and peeled
- 1 bunch chinese broccoli or western broccoli
- 1 1/4 cup basic asian stock (chicken, page xx)
Preparation
Baking Directions:
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.
