Pan-Fried Noodles w/Beef
- 3/4 lb Sirloin Steak
- 1/2 pack Steamed Chow Mein Noodle
- 1 small Carrot – Thinly sliced diagonally
- 1 small Broccoli Floret – cut into small pieces.
- 10 – 15 Snap Peas
- 1 teaspoon minced Garlic
- 1 teaspoon minced Ginger
- About 1/2 cup Vegetable Oil
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Vegetable Oil
- 2 teaspoon Rice Cooking Wine or Dry Sherry
- 2 teaspoon Cornstarch
- 3/4 cup Chicken Broth
- 2 Tablespoon Soy Sauce
- 1 Tablespoon Rice Cooking Wine or Dry Sherry
- 2 teaspoon Sesame Oil
- 2 teaspoon Hoisin Sauce
- 2 Tablespoon Oyster Sauce
- 1 Tablespoon Cornstarch
Cut Sirloin Steak thinly against the grain by about 2 inches long. Mix meat and all the marinade ingredients in a bowl and set aside for about half hour.
Put all the sauce ingredients in a bowl. Mix well with a whisk until completely dissolved then set aside.
Place noodles on a large colander then run warm water over them. Separate the strands of noodles then leave them in the colander to drain completely.
Once noodles are dry, divide them into 3 to 4 frying batches.
Place wok over high heat then add 3 tablespoon vegetable oil. Once oil is hot, place the first batch of noodles then fry for about 2 minutes then turn it over using a thong or plat wooden spatula (be careful with the spatter of oil). Cook the other side for another 2 minutes. Place fried noodles on a serving plate. You may place these noodles on individual serving plates or on one big plate for everyone to share. The choice is yours.
Repeat the process on the rest of the noodles. Add more oil if needed. Wipe wok dry and place over high heat again. Add 2 tablespoon vegetable oil. Add minced garlic then add vegetables. Stir fry for about 2 minutes.Transfer vegetables in a large bowl then set aside.
In the same wok still over high heat, add 1 tablespoon vegetable oil. Add ginger and stir fry for 20 seconds. Add marinated beef and stir fry until light pink. Stir sauce with a whisk then stir in to the wok where beef is being cooked. Keep stirring until it simmers. Add vegetables back to the wok and stir until sauce thickens.
Ladle Beef, Vegetables, and Sauce on top of the noodles. Toss noodles to mix then serve HOT.