The first time we made this, the kids announced, “It’s like a beef pizza!” Call it what you want, I’m saying it’s delicious. The crispy noodle cake is tasty alone or topped with the beef mixture.
- ½ pound Chinese egg noodles
- 8 tbsp. canola oil
- ½ pound broccoli
- 12 ounces beef flank steak, trimmed
- 3 tbsp dark soy sauce
- 2 tsp. Chinese rice wine or dry sherry
- 2 tbsp. plus 3 tsp. cornstarch
- 1 tsp. sugar
- 1 ¼ cups canned chicken broth
- 3 tbsp oyster sauce
- 2 slices unpeeled fresh ginger
- 2 tsp minced garlic
- 1 cup shredded red bell peppers
- 1 cup sliced white mushrooms
- 1 (8-ounce) can sliced bamboo shootes, drained
- 3 scallions, bulbs split and cut into 2-inch lengths
In a large pot of boiling water, cook the noodles until a little more tender than al dente. Be sure not to overcook. If the noodles are fresh, they will cook in a very short time. Taste often as they cook. When tender, drain and rinse in cold water. Drain thoroughly and toss with 2 tablespoons of the oil to prevent them from sticking together.
Trim and peel the broccoli stalk. Cut the crown into 2-inch long florets and the step into bite-size pieces. Blanch the broccoli in boiling water until just tender, about 30 seconds. Drain immediately and run under cold water to stop the cooking.
Slice the beef along the grain into long strips about 2 inches wide. Slice the long pieces against the grain into very thin slices, about 1/8 inch thick. In a medium bowl, whisk together 1 tablespoon of soy sauce, the wine, 3 teaspoons of cornstarch in a 1/4 cup of the broth. In a third small bowl, combine the oyster sauce, remaining 2 tablespoons soy sauce, and ¼ cup broth.
In a large (11-inch) non-stick skillet or other flat-bottom heavy pan, heat 4 tablespoons of the oil over medium-high heat until hot. Swirl the oil so the sides as well as the boom of the pan are coated. The oil is ready when a noodle place in the oil sizzles. Add the noodles and spread them out evenly to the edges of the pan. Reduce the heat to medium and fry until the noodles are golden brown, 8-10 minutes. Don’t rush this step by turning the heat too high or else the noodles will end up burning, and not browning. Lift and peek every so often to see how they are browning. When the first side has browned, turn the noodles over by using two spatulas and fry the other side. While the second side is browning, start cooking the topping so that both will be done at the same time.
To make the topping, pour the remaining 2 tablespoons of oil into a wok or stir-fry pan and place the pan over high heat. Add the ginger and garlic and stir around the pan until they begin to sizzle. Remove and discard the ginger, if desired. Mix up the meat again, pour it into the pan, and stir until almost cooked through, about 2 minutes. Add the broccoli, bell pepper, mushrooms, bamboo shoots, and scallions to the pan. Cook, stirring constantly until the vegetables are well mixed, about 1 minute. Pour in the oyster sauce mixture and remaining ¾ cup of broth and cook, stirring until the sauce thickens. Remove and discard the ginger, if desired. Remove from heat.
Transfer the fried noodle cake to a cutting board and cut into quarters, like a pizza. This will make it easier to serve later on. Transfer and reassemble the noodles on a large platter and pour the topping and all the sauce over the noodles. Serve immediately.
Source: Easy Asian Noodles by Helen Chen (Wiley)
