Sunday, March 10, 2013

Rice Noodles with Beef and Broccoli in Cantonese-Style Gravy

Although this came from my Thai cookbook, it has a decidedly Chinese taste to it. The original recipe calls for a pound of noodles which seemed like a bit much for the amount of beef and broccoli. I would highly recommend reducing to what you think works for you.

One year ago: Red Beef Curry with Squash
Two years ago: Multi-Grain Pasta with Lamb and Butternut Squash
Three years ago: Double Broccoli Quinoa

Rice Noodles with Beef and Broccoli in Cantonese-Style Gravy (from Real Thai)

3 tbsp vegetable oil
4 cups cooked rice noodles (see header note to reduce)
2 tbsp coarsely chopped garlic
1/2 lb beef, thinly sliced across the grain into 2"x1" strips
3 cups cut-up Chinese broccoli or small broccoli florets
1 tbsp fish sauce
1 tsp dark soy sauce
1 tbsp white vinegar
1 tbsp brown bean sauce
1 tbsp sugar
1 tbsp cornstarch dissolved in 3 tbsp water
1 cup chicken stock

1. Heat wok over medium heat. Add 2 tbsp of oil. Add noodles and stir-fry 1 minute to separate. Transfer to platter.
2. Add remaining 1 tbsp oil to wok. Add garlic and toss until golden, 30 seconds.
3. Add beef and stir-fry until it changes color, 1 minute.
4. Add broccoli and stir-fry until bright green and shiny, 30 seconds.
5. Add fish sauce, soy sauce, vinegar, bean sauce, and sugar. Toss well.
6. Add cornstarch mixture and stock. Simmer until sauce thickens, 2 - 3 minutes.
7. Pour sauce over noodles, toss, and serve.

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