Beef Chow Mein with Broccoli and Oyster Sauce

Every few months, I crave this dish.  It can be made with raw sliced steak (i like skirt) or leftover cooked beef.  Trust me, I've tried both!

The ingredients are easily found, light and dark soy, oyster sauce and Shaoshing wine. 

Today's recipe evolved from one I came across in a magazine around Lunar New Year several years ago.  As usual, I fiddled with it and ended up here.  Oyster sauce, broccoli and beef are a marriage in culinary heaven and the carrots bring a natural sweetness to the flavour party.

Serves 2:

Meat/marinade:

200g beef sliced (either raw skirt or leftover cooked)

1.5 TBSP oyster sauce

1/2 tsp sesame oil

2 tsp dark soy sauce

2 tsp shaoshing wine

1/2 tsp sugar

1 clove garlic, minced

1/2 tsp cornflour

Method:

Marinade for 20 minutes, I don't time it just do this step first.

Sauce/Stock:

120ml water or vegetable stock

2 tsp light soy sauce

2 tsp shaoshing wine

2 tsp oyster sauce

Pinch of white pepper

Method:

Stir

Aromats/vegetables:

1 tsp fresh ginger, minced

1 small chilli, minced (sub 1/2 tsp chilli flakes)

2 medium carrots, sliced and blanched for 2 minutes

200g broccoli, cut in small florets and blanched 1 minute

1/2 TBSP veg oil

Noodles:

2 nests of egg noodles, cooked in the carrot and broccoli water and rinsed under cold water. Drizzle with a little sesame oil to help prevent sticking.

Method:

If beef is raw, stir fry it briefly over a high heat, remove and wipe wok.

Fry chilli and ginger, 30 seconds in a splash of veg oil. Add carrots and broccoli, stir 2-3 minutes.  Add a TBSP of water or shaoshing if it looks a bit dry.

Add the stock and bubble to reduce (2 minutes or so).

Add the cooked beef and noodles, cook around 1 minute.

That's it!  Serve

Another Asian beef dish:

Loïc's vietnamese beef carpaccio