Ingredients
8 oz fresh rice noodles (or dried rice noodles - reconstitute by soaking in water)
4 oz thinly sliced flank steak
Marinade for steak
1 tsp soy sauce
1 tsp Chinese cooking wine
1 clove chopped garlic
1/2 tsp sesame oil
4-6 stems Chinese broccoli (like gai lan)
Green onion
2 cloves garlic, finely chopped
4 T vegetable oil for cooking
Sauce
Dark soy sauce
Regular or light soy sauce
White or rice vinegar
Sugar
Oyster sauce
Instructions
Vegetables: Trim broccoli ends, wash thoroughly and cut into 3 inch pieces. If stem pieces are very thick, slice them vertically so they will cook evenly. Cut the green onions into 2 inch pieces.
Using fresh noodles: separate the strips of noodles by hand. They are usually coated with oil in the packaging. Place in microwave safe dish or bowl and microwave for 30 seconds at a time, until they are able to be GENTLY separated by hand. Don't soak them in water. They will break easily if they aren't heated enough to be soft and pliable. Loosen them up in the bowl. Use immediately.
Using dried noodles: prepare according to package directions - usually by soaking in hot water. Drain immediately and use immediately once they are prepared. Do not leave them lying around.
Sauce: Mix ingredients until sugar is dissolved.
Cooking: Heat 1 Tbsp oil in wok or frying pan over high heat. Add garlic, cook 15 seconds, then add meat and cook until mostly done (a little rare is fine). Remove from pan.
Add 1 Tbsp oil, add broccoli stems first, cook for 2-3 minutes, then add the leaf parts and cook until just wilted. Remove from pan.
In a non stick frying pan, heat 2 Tbsp oil until smoking hot. Add noodles and stir fry on high, using chopsticks or toss method to stir. Handle the noodles as little as possible to minimize breakage. Add the sauce and toss to distribute. Over high heat the noodles and sauce will caramelize.
Add the meat, vegetables and green onion in and toss to distribute. Serve freshly cooked.
