Egg Noodles with Beef and Chinese Broccoli
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
3 tbsp. light soy sauce
3 tbsp. oyster sauce
1 tsp. sugar
1/2-lb. top sirloin steak, halved
lengthwise and thinly sliced
3 tbsp. vegetable oil
1/2 lb. Chinese broccoli, trimmed, leaves
and stems thinly sliced on the diagonal
1 cup unsalted chicken stock
1 tbsp. dark soy sauce
1 lb. dan mian (fresh thick egg noodles)
1/2 tsp. sesame oil
Freshly ground black pepper
1. Combine 1 tbsp. light soy sauce, 1 tbsp. oyster sauce, and sugar in a bowl. Add beef and marinate for 20 minutes.
2. Heat vegetable oil in a wok over high heat. Add beef and stir-fry until it begins to brown. Add broccoli and stir-fry until tender, about 3 minutes. Transfer to a plate and set aside.
3. Bring stock, remaining 2 tbsp. light soy sauce, remaining 2 tbsp. oyster sauce, and dark soy sauce to a boil in wok over high heat. Add noodles, stir, and cook until most of liquid has been absorbed, 5-10 minutes. Stir in sesame oil, beef, and broccoli. Season with pepper and serve.