Page 206 - Family cookbook v30_Neat

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Sandy Davidson

Chinese Broccoli Beef Noodle Stir Fry

2 tablespoons soy sauce, divided

3 tablespoons oyster sauce, divided

3 tablespoons rice wine, Shaoxing wine, sake, or dry white wine, divided

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

1‐1/4 cups chicken or vegetable stock, divided

1 pound Chinese or Regular Broccoli, cut into bite size pieces

Freshly ground black pepper

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

beef and mix well. Marinate for 20 minutes. Drain and discard excess marinade.

2. Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done
and drain. (we will finish cooking the noodles at the end)

3. 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. Add the beef and stir‐fry until