Beef Chow Mein

Ingredients

• •8 oz fresh thin Chinese egg noodles
• •½ lb flank steak
• •¼ teaspoon sugar
• •¼ teaspoon Asian sesame oil
• •2 tablespoons soy sauce
• •2 tablespoons Chinese rice wine
• •2 tablespoons oyster sauce
• •2 teaspoons cornstarch
• •¼ teaspoon white pepper
• •½ cup reduced-sodium chicken broth
• •⅝ cup peanut or vegetable oil
• •1 teaspoon fresh ginger
• •1 teaspoon garlic
• •3 whole scallions
• •5 oz fresh shiitake mushrooms
• •6 oz choy sum
• •1 piece wok

Cooking Instructions

1. 1.

   Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.

   5 min

2. 2.

   Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.

   10 min

3. 3.

   Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.

   2 min

4. 4.

   Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.

   8 min

5. 5.

   Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.

   1 min

6. 6.

   Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.

   3 min

7. 7.

   Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.

   10 min

8. 8.

   *Available at Uwajimaya (800-889-1928).