Egg Noodles with Beef and Chinese Broccoli
Credit: Christopher Hirsheimer
SERVES 4
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.
The meat could stand to be marinated longer to make it more tender as well.
The meat could stand to be marinated longer to make it more tender as well. Rating: 2