INGREDIENTS
- 1 lb Angus beef brisket, thinly sliced
- ½ lb Chinese broccoli
- 1/4 cup carrots, julienne cut
- 1/2 sweet onion, julienne cut
- ½ tbsp hoisin sauce
- ½ tbsp low-sodium oyster sauce
- 1 tsp diced ginger
- 2 cups beef broth
- 1 tsp beef flavor broth seasoning six
- 1/8 tsp black pepper
- 2 tsp corn starch & 1 tbsp cold water (slurry)
- 3 tbsp vegetable oil, divided
- 16 oz Hong Kong style pan-fried egg noodles
DIRECTIONS
- 1.Bring a large pot of cold water to boil. Add egg noodles to pot. Cook for 1-2 minutes until cooked. Drain noodles and rinse with cold water.
- 2.Using a large frying pan, add 1 tbsp vegetable oil and bring to hot over low heat. Add egg noodles and cook on each side for 2 minutes until golden. Remove noodles from heat and put aside.
- 3.Prepare slurry. Mix 2 tsp corn starch to 1 tbsp cold water. Mix well. Put to aside.
- 4.Using a deep sauce pan, add 1 tbsp vegetable oil and bring to hot over medium heat. Add ginger, cook until golden brown but not burnt.
- 5.Add beef broth, hoisin sauce, oyster sauce, beef flavor seasoning mix, black pepper. Whisk sauce over medium heat for 2 minutes.
- 6.Add slurry to sauce. Whisk for another minute until sauce thickens. Remove from heat and put aside.
- 7.Using a large wok, add 1 tbsp vegetable oil and bring to hot over medium heat. Add thinly sliced beef brisket and cook for 1 minute.
- 8.Add Chinese broccoli, carrot, sweet onion. Cook for another 2 min with wok covered.
- 9.Add sauce from Step 5. Mix beef with Chinese broccoli. Ready to serve over pan fried noodles from Step 2.