Thai Noodles with Beef and Broccoli
- 8 oz. rice stick noodles or Toi San noodles (Sen-Yai)
- 6 oz. broccoli
- 6 oz. sliced beef
- 1¼ tsp. sugar
- 8 oz. water
- 1½ tbsp. corn starch thickened with cold water
- 1½ tsp. soy sauce
- 1 tbsp. fish sauce
- 1½ tbsp. oyster sauce
- 1 tsp. cooking wine
- 6 tbsp. cooking oil
- 1 tsp. minced garlic
- 1 tsp. clear soy sauce
- 1/2 tsp. corn starch
Soak noodles in warm water until soft. Drain and set aside. Cut broccoli in 3" spears 1/4" thick.
Marinate beef in 1 tsp. cooking wine, 1 tsp. clear soy sauce, 1/2 tsp. corn starch, 1 tbsp. oil and 1/2 tbsp. water. Leave for 15 minutes. Heat wok over high heat and add 2 tbsp. of cooking oil. Stir fry noodles in hot oil. Stir and turn gently for 30 seconds.
Add soy sauce and stir for another 30 seconds. Remove and place on platter. Place 2 tbsp. cooking oil in same wok, still at high heat. Stir fry garlic until light brown.
Add broccoli and stir for 25 seconds. Remove and place on top of noodles. Pour 1 tbsp. of oil in wok at high heat.
Add beef, oyster sauce, sugar and fish sauce. Stir until beef is a medium rare.
Add water and corn starch. Stir until thick and bubbling. Remove from stove and pour over noodles and broccoli.
Serves 2 persons.
This dish is usually spiced with black pepper and chopped chili in vinegar.