adapted from Jaden Hair, http://steamykitchen.com
- 1Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp Xiaoxing (Chinese rice wine) or sake
- 1 Tbsp sugar
- 1 Tbsp cornstarch
- 1 tsp dark sesame oil
- 1 lb beef sirloin, thinly sliced
- 1 lb fresh, or 10 oz dried noodles
- 2 Tbsp vegetable oil, divided
- 3 cloves garlic, crushed and finely chopped
- 1 lb gai lan, or regular common broccoli, cut into bit-sized chunks or florets
- 1/4 c chicken stock
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp Xiaoxing (Chinese rice wine) or sake
- 1 c chicken stock
In a medium bowl, whisk together the liquid marinade ingredients: soy sauce, oyster sauce, and rice wine. Add sugar and continue to whisk until completely dissolved. Stir in the cornstarch, stir until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 -30 minutes.
Meanwhile bring a large pot of water to a boil. Cook the noodles until just barely shy of done, drain, and set aside. (We’ll finish cooking the noodles at the end)
To cook: drain and discard the excess marinade from the beef.Heat 1 Tbsp oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 1o seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate. Add the remaining tablespoon of oil and when hot, add the gai lan or broccolii, stir frying so that the oil coats the vegetable. Pour in 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the gai lan until tender, 3 to 5 minutes. Transfer the vegetable to the same plate as the beef.
Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over high heat. Add the almost-cooked noodles, and cook until the liquid has almost completely evaporated, leaving the noodles moist – 2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix it all thoroughly. Serve!