On Chinese New Year I made some dishes that are said to bring prosperity, happiness, good health or generally good karma for the year of the rabbit. I’m not Chinese and don’t normally celebrate Lunar New Year but this year, I kind of did..I prepared our house for good luck by making sure it’s very clean, bought some new underwear and shoes for the family 🙂 and cooked some dishes that were said to bring everything good 🙂 I stayed up until past midnight with my husband ( ’twas a school night that’s why the kids did not join us), we opened up all the windows and doors, lighted some candles and burned incense then we had coffee and some sweets. I was tired and groggy the next day but I didn’t mind at all 🙂
This noodle dish is one of the dishes that I made; it’s delicious and I’ll be making it again for sure; it’s also the first time that I’ve used and eaten Chinese broccoli.. I liked it, very much; the whole family did too 🙂
BEEF & CHINESE BROCCOLI STIR-FRY NOODLES
adapted from Steamy Kitchen
3 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons Shaoxing wine, sake or dry white wine
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon dark sesame oil
1 pound beef sirloin, thinly sliced ( I used tenderloin tips)
1 pound fresh or 10 ounces dried noodles ( I used canton noodles)
2 tablespoons vegetable oil
3 large garlic cloves, crushed and finely chopped
1.25 cups chicken or vegetable stock
1 pound Chinese broccoli or regular common broccoli, cut into bite-size chunks or florets
Freshly ground black pepper
In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and rice wine. Add the sugar and continue to whisk until completely dissolved. Stir in the tapioca starch 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. (We’ll finish cooking the noodles at the end). I skipped this step; instead I added more water to the sauce then added the uncooked noodles; the canton noodles cook quickly, in about 5 minutes it’s done!
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 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 Chinese broccoli, stir frying so that the oil coats the Chinese 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 Chinese broccoli until tender, 3 to 5 minutes. Transfer the Chinese broccoli to the same plate.
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
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
♥ Have a nice day! God Bless! 🙂 ♥
Beef and Chinese Broccoli Stir Fry Noodles
- 3 TABLESPOONS SOY SAUCE
- 3 TABLESPOONS OYSTER SAUCE
- 3 TABLESPOONS SHAOXING WINE SAKE OR DRY WHITE WINE
- 1 TABLESPOON SUGAR
- 1 TABLESPOON CORNSTARCH
- 1 TEASPOON DARK SESAME OIL
- 1 POUND BEEF SIRLOIN THINLY SLICED ( I USED TENDERLOIN TIPS)
- 1 POUND FRESH OR 10 OUNCES DRIED NOODLES I USED CANTON NOODLES
- 2 TABLESPOONS VEGETABLE OIL
- 3 LARGE GARLIC CLOVES CRUSHED AND FINELY CHOPPED
- 1.25 CUPS CHICKEN OR VEGETABLE STOCK
- 1 POUND CHINESE BROCCOLI OR REGULAR COMMON BROCCOLI CUT INTO BITE-SIZE CHUNKS OR FLORETS
- FRESHLY GROUND BLACK PEPPER
- IN A MEDIUM BOWL, WHISK TOGETHER 1 TABLESPOON EACH SOY SAUCE, OYSTER SAUCE AND RICE WINE. ADD THE SUGAR AND CONTINUE TO WHISK UNTIL COMPLETELY DISSOLVED. STIR IN THE TAPIOCA STARCH 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. (WE’LL FINISH COOKING THE NOODLES AT THE END). I SKIPPED THIS STEP; INSTEAD I ADDED MORE WATER TO THE SAUCE THEN ADDED THE UNCOOKED NOODLES; THE CANTON NOODLES COOK QUICKLY, IN ABOUT 5 MINUTES IT’S DONE!
- 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 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 CHINESE BROCCOLI, STIR FRYING SO THAT THE OIL COATS THE CHINESE 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 CHINESE BROCCOLI UNTIL TENDER, 3 TO 5 MINUTES. TRANSFER THE CHINESE BROCCOLI TO THE SAME PLATE.
- 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 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