Ingredients:
- 1/3 cup water
- 1/4 cup oyster sauce
- 3 Tbs. soy sauce
- 2 Tbs. rice wine or dry sherry
- 2 tsp. Asian sesame oil
- 1 tsp. cornstarch
- 1/2 tsp. sugar
- Pinch of freshly ground white or black pepper
- 1 bunch broccoli, about 1/2 lb., cut into florets
- 1/2 lb. fresh Chinese egg noodles
- 3 Tbs. corn or peanut oil
- 3 thin slices fresh ginger
- 1 lb. sirloin or flank steak, thinly sliced against the grain into strips
Directions:
Make the sauce
In a bowl, combine the water, oyster sauce, soy sauce, wine, sesame oil, cornstarch, sugar and white pepper. Stir to dissolve the cornstarch and sugar.
Cook the broccoli and the noodles
Bring a large pot of water to a boil over high heat. Add the broccoli and cook until crisp-tender, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to a colander and rinse with cold running water to stop the cooking.
Return the water to a boil, add the noodles and cook, stirring occasionally, until just tender, about 1 minute. Drain the noodles and toss with 1 Tbs. of the corn oil. Transfer to a large bowl or platter and cover loosely with aluminum foil to keep warm.
Stir-fry the beef and broccoli
Heat a wok or large fry pan over high heat until very hot and pour in the remaining 2 Tbs. corn oil. Add the ginger and stir-fry until golden brown, about 1 minute. Using the slotted spoon, scoop out and discard the ginger. Add the beef to the seasoned oil and stir-fry until just browned, about 2 minutes. Using the slotted spoon, transfer the beef to a bowl.
Return the wok to high heat, add the sauce and cook, stirring, until slightly thickened, about 30 seconds. Return the beef to the wok, add the broccoli and stir-fry until heated through, about 1 minute. Spoon over the noodles and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).