Friday, February 26, 2010

Beef Noodles with Oyster Sauce

This is another recipe from that Chinese Cooking book that J gave me. I talk about it here. I thought this was one of the best stir-fries I've made so far. J said it didn't have that "stir-fry" taste (I think he means burnt vegetables). Because I cook over really high heat in the wok some of the pieces taste a little charred like on a grill. I think that was the difference with this recipe. He also doesn't like asparagus so I wasn't expecting him to love this.

Beef Noodles with Oyster Sauce (adapted from Chinese Cooking)

1/2 lb beef thinly sliced into strips
9 oz. fresh Chinese Egg Noodles (found near the wonton wrappers in the store)
2 tbsp peanut oil
1 bunch fresh asparagus, woody ends removed and chopped (1.5" pieces)
2 clove garlic, chopped
1 tbsp grated fresh ginger
1/2 red onion, thinly sliced
4 tbsp fat free beef broth
1 1/2 tbsp rice wine
2 tbsp oyster sauce (found in the International aisle in the store)
1 tsp sesame seeds

1 tbsp soy sauce
1 tsp sesame oil
2 tsp rice wine

  1. In a non-metallic bowl mix marinade ingredients and add the beef. Marinate at least 15 minutes.
  2. Boil the noodles according to the package, drain and rinse and set aside.
  3. Heat the wok over high heat. Add half the oil and heat.
  4. Add the asparagus and stir-fry one minute.
  5. Add the beef and marinade to the wok (carefully). Stir-fry until medium.
  6. Remove beef and asparagus from pan.
  7. Heat the rest of the oil and stir-fry garlic, ginger, and onion until onion is soft.
  8. Add broth, wine, and oyster sauce and bring to a boil, continuing to stir.
  9. Return the beef and asparagus to wok with noodles. Mix everything together and sprinkle with sesame seeds.

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