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ingredients
crispy beef noodle stirfry
1 10 oz sirloin steak cut into thin slices, lightly pounded
4 Tbsp cornstarch & 1.5 tsp. baking soda mixed together
1 14 oz package Cantonese style steamed
noodles (chow mein)
2 cups small broccoli florets
1 cup baby bok choy chopped thin
1/2 cup green onion sliced 1/2 inch thick on the bias
1/4 cup peanut or canola oil
salt/pepper
the sauce
1-2 tsp sambal oelek ( chili garlic sauce)
1/4 cup soy sauce (kikkoman naturally brewed)
1/4 cup brown sugar
1.5 Tbsp rice wine vinegar
3 cloves crushed garlic
1 Tbsp sesame oil
4 Tbsp cornstarch & 1.5 tsp. baking soda mixed together
1 14 oz package Cantonese style steamed
noodles (chow mein)
2 cups small broccoli florets
1 cup baby bok choy chopped thin
1/2 cup green onion sliced 1/2 inch thick on the bias
1/4 cup peanut or canola oil
salt/pepper
the sauce
1-2 tsp sambal oelek ( chili garlic sauce)
1/4 cup soy sauce (kikkoman naturally brewed)
1/4 cup brown sugar
1.5 Tbsp rice wine vinegar
3 cloves crushed garlic
1 Tbsp sesame oil
Featuring a classic combination of flash fried beef and broccoli, this delicious dish is very simple to make and I challenge anyone at your table to leave some behind on the plate, bet you can't do it. The sauce for this stir-fry is very simple with only 6 ingredients but those 6 flavours balance very well together and combined with the crispy beef and greens make for a very interesting dish.
Suggested Drink Pairing
Riesling or light beer
design
The first thing you want to do here is prepare your sauce so all the flavours have a chance to mingle for a while before you toss it with the noodles.
In a microwave safe dish combine the soy sauce, brown sugar, rice wine vinegar and heat for 40 seconds until warmed through. (you could do this in a pan but this is much faster) Add the garlic, sambal oelek and sesame oil and stir until the sugar is dissolved. Reserve for later.
Cut your steak in thin slices as seen in the photos below. Make sure when cutting your steak slice it thin against the grain in order to get the most tender results. Place the strips between two sheets of plastic wrap and pound out with a meat mallet. If you don't have a meat mallet you can use a heavy pot or pan. Lightly pounding out the beef will yield a tender result and will give the beef more surface area for flash frying. Season the beef with salt and pepper.
Dredge your meat in the cornstarch, baking soda mixture and shake off the excess. In a heated wok with 1/2 of the oil sauté the beef on medium high heat until nicely browned on both sides. You may have to do in batches. Remove from the wok and rest on paper towels.
Get the boiling water ready for your chow mein. The noodles will only take a couple of minutes to cook through. Cook your noodles and remove from heat just before you start cooking the vegetables. Make sure you have all of your ingredients (mise en place) ready because when you start cooking it goes pretty fast.
In the same wok you used for the beef add 1/4 cup water and the broccoli florets and cook until tender and water has evaporated. Move the broccoli to one side and add the oil. When the oil is heated (seconds) add the bok choy, green onions and sauté for 1 minute or until soft. Add your sauce, beef and heat through. Add the noodles and toss until combined.
Serve immediately
Enjoy!
In a microwave safe dish combine the soy sauce, brown sugar, rice wine vinegar and heat for 40 seconds until warmed through. (you could do this in a pan but this is much faster) Add the garlic, sambal oelek and sesame oil and stir until the sugar is dissolved. Reserve for later.
Cut your steak in thin slices as seen in the photos below. Make sure when cutting your steak slice it thin against the grain in order to get the most tender results. Place the strips between two sheets of plastic wrap and pound out with a meat mallet. If you don't have a meat mallet you can use a heavy pot or pan. Lightly pounding out the beef will yield a tender result and will give the beef more surface area for flash frying. Season the beef with salt and pepper.
Dredge your meat in the cornstarch, baking soda mixture and shake off the excess. In a heated wok with 1/2 of the oil sauté the beef on medium high heat until nicely browned on both sides. You may have to do in batches. Remove from the wok and rest on paper towels.
Get the boiling water ready for your chow mein. The noodles will only take a couple of minutes to cook through. Cook your noodles and remove from heat just before you start cooking the vegetables. Make sure you have all of your ingredients (mise en place) ready because when you start cooking it goes pretty fast.
In the same wok you used for the beef add 1/4 cup water and the broccoli florets and cook until tender and water has evaporated. Move the broccoli to one side and add the oil. When the oil is heated (seconds) add the bok choy, green onions and sauté for 1 minute or until soft. Add your sauce, beef and heat through. Add the noodles and toss until combined.
Serve immediately
Enjoy!
additional photographs
Click on the photos below to see a full sized view.
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