Cassie’s Ruminations

Broccoli Beef Noodle Stir Fry

I got this great recipe from Jaden’s Steamy Kitchen, and she found it in Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks. This was a bit more effort than your average stir fry with the added step of noodles, but the flavor was just great! I managed to overcook the noodles, so the texture was a bit off, but next time I’ll shock them in cold water as soon as they’re cooked so they don’t turn mushy as the rest of the stir fry is coming together. I modified things just a bit to match what was available, and my version is below.

Broccoli Beef Noodle Stir Fry
Serves 4

3 tbsp soy sauce
3 tbsp oyster sauce
3 tbsp sake
1 tbsp sugar
1 tbsp cornstarch
1 tsp toasted sesame oil
10 oz beef sirloin, very thinly sliced and cut into bite-sized pieces
2 9-oz packages fresh stir fry noodles (usually found in the produce section)
2 tablespoons vegetable oil
3 large garlic cloves, pressed
1-1/4 cups beef broth
1 pound broccoli, cut into florets
1/2 tsp freshly ground black pepper

In a medium mixing bow whisk together 1 tbsp each of the soy sauce, oyster sauce, and sake with the cornstarch and sesame oil. Add the beef and toss well to combine. Let marinate for 20 minutes.

Bring a large pot of water to boil and cook the noodles as directed on the package, draining them about one minute early. Run cold water over the noodles to stop any further cooking and drain well. Set aside.

Heat 1 tbsp of vegetable oil in a large wok over medium high heat. Add the garlic and stir until fragrant, about 20-30 seconds. Add the beef in a single layer and let cook for 1 minute, then stir fry for another 2 minutes or until just cooked through and nicely browned. Remove the beef to a bowl and cover to keep warm.

Add the other 1 tbsp of vegetable oil to the wok and heat for a few seconds. Add the broccoli and stir to coat. Add 1/4 cup of the beef broth and cover the wok with a tight lid. Let the broccoli steam until crisp-tender, about 5 minutes. Remove the broccoli to the bowl with the beef and cover to keep warm.

Add the remaining 1 cup of beef broth and the remaining 2 tbsp each of soy sauce, oyster sauce, and sake to the work and whisk to combine as it comes to a boil. Add the noodles and toss to coat well. Cook until most of the liquid is boiled away, about 1-2 minutes. Return the beef and broccoli to the skillet, season with pepper, and toss to combine.

Serve hot.