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tender, 1 to 2 minutes. Transfer to a plate.

4. Add the remaining tablespoon of oil and when hot, add the broccoli, stir frying so
that the oil coats the broccoli. Pour in the 1/4 cup of stock, turn heat to medium

low and cover with tight fitting lid, cook the broccoli until tender 3‐5 minutes.
Transfer broccoli to the same plate.

5. Add the remaining 1 cup of stock and the remaining 2 tablespoons each of soy
sauce, oyster sauce, and rice wine to sauce skillet. Bring to boil over high heat.

Add noodles and cook until liquid has almost evaporated, 2 to 3 minutes. Return
beef and broccoli to the skillet and toss to mix. Season with pepper to taste.

John Davidson