Oyster Sauce Beef On Pan Fried Noodles
A popular traditional dish; representing long life. Normally served wet, with a light gravy over noodles. I like the more crisp, sometimes borderline burnt pan fried noodles. It still absorbs the gravy and all its flavor. This is a pretty basic recipe, feel free to add your favorite green vegetable (broccoli, choi sum, bok choy, kai choy, won bok).
2 (10 oz.) pkg. chow mein noodles or cake noodles, cooked according to package directions or ready to eat noodles 1 TB vegetable oil 1 tsp. sesame seed oil 2 TB vegetable oil ¾ lb. top sirloin, thinly sliced 1 TB cornstarch 1 (13.5 oz) can chicken broth 1 TB vegetable oil 6 dried shiitake mushrooms, soaked, stems removed, thinly sliced ½ c. sliced bamboo shoots, rinsed, drained ¼ c. oyster sauce 1 tsp. sugar ½ tsp. salt Marinade: 2 cloves garlic, minced 1 tsp. ginger, grated 1 TB vegetable oil 1 TB Aloha shoyu 1 TB cornstarch 1 tsp. Shaoxing wine
Note: Ready to eat noodles are sometimes coated in a bit of oil. Decrease oil amount to your taste. In a large mixing bowl; toss noodles with vegetable oil and sesame seed oil. In a large skillet over medium heat; warm vegetable oil. Layer noodles evenly into skillet. Cook 2-3 minutes until slightly golden and crisp on the edges. Carefully flip to cook on the other side. Cook 2 minutes. Arrange onto serving platter. Keep warm. In a mixing bowl; combine marinade ingredients. Marinate beef 15-20 minutes. In a small mixing bowl; combine TB of cornstarch with 2 TB chicken broth. Set aside. In a large skillet or wok over medium high heat; brown meat in oil. Add mushrooms and bamboo shoots. Stir fry 1 minute to heat through. Stir in remaining chicken broth, oyster sauce, sugar and salt. Heat through. Bring to a boil. Add cornstarch mixture; stirring until thickened. Pour over noodles.