- 1 T soy sauce
- 1 T oyster sauce
- 1 T sake or dry white wine
- 1 T sugar
- 1 T cornstarch
- 1 t dark sesame oil
- 1 pound beef sirloin, thinly sliced
- 2 T vegetable oil
- 3 large garlic cloves, crushed and finely chopped
- 2 T fresh ginger, minced
- 3 scallions, chopped
- 1 pound fresh or 10 ounces dried noodles (chinese noodles are best, but I use wheat pasta)
- 1 1/4 cups chicken or vegetable stock
- 1 pound broccoli, cut into bite-size chunks or florets
- Freshly ground black pepper
- 2 T soy sauce
- 2 T oyster sauce
- 2 T sake or dry white wine
To make the marinade, whisk together 1 tablespoon each soy sauce, oyster sauce and sake. Add the sugar and continue to whisk until completely dissolved. Stir in the cornstarch and continue stirring until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 minutes. Drain and discard the excess marinade.
Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain.
Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 1o seconds. Add ginger and scallions and cook another minute or so. 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 broccoli, stir frying so that the oil coats the broccoli. Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the broccoli until
tender, 3 to 5 minutes. Transfer the broccoli to the same plate.
Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and sake to the same skillet and bring to a boil over high heat.
Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened,2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.
*Note – for a low-carb version, omit the pasta and just serve the beef and broccoli. You could also serve it all over rice rather than noodles.
* Recipe adapted from Steamy Kitchen