1. Marinate the beef with the "BEEF" ingredients for at least 1 hour. Meanwhile, in a small bowl, mix together the "SAUCE" ingredients.
2. Bring a large pot of water to boil over high heat. Meanwhile, lightly grease a pie dish (or a glass round baking dish) with vegetable oil and set aside. When the water comes to a rolling boil, add the noodles. Cover the pot with a lid until the water reaches a rolling boil again. Then loosen the noodles with long chop sticks and cook the noodles as per the directions on the package (45 seconds to 1 minute for pre-steamed packaged noodles). Drain very well. Then press the noodles into the prepared pie dish with a weighted plate. Set aside. Note: This step shapes and compacts the noodles which will make them crispier and easier to flip and plate.
3. Heat a wok over high heat. When the wok is very hot, add 2 tbsp oil and swirl to coat the bottom half of the wok with oil. Add the ginger and Chinese broccoli. Stir constantly until the vegetables are tender but still crisp, about 2 to 3 minutes (the cook time will vary depending on the size of your Chinese broccoli). During that time, you can add water to the wok to prevent burning. This will help cook the vegetables faster (by steam) and maintain moisture. Add 1/8 cup of cold water at a time, adding more only once the wok completely dries up. Just a warning that this will create some smoke. When the vegetables are done, dish out and set aside. Wipe clean the wok and return it to high heat. When the wok is very hot, add 3/4 cup oil. When the oil is very hot, carefully add the noodles while trying to maintain their shape. Leave the noodles undisturbed until the bottom side is crispy, about 2 minutes. Then turn the noodles over and fry the other side until crispy, about 2 minutes. Plate and set aside. Alternatively, you could pan fry the noodles in a large skillet.
4. Clean the wok, wipe it dry, and return it to high heat. When the wok is very hot, add 2 tbsp vegetable oil and swirl to coat the bottom half of the wok with oil. Add the carrots and the beef and stir constantly until the meat is almost cooked through, about 45 seconds. Then add the cooked Chinese broccoli and the sauce. Mix everything together and allow the sauce to reach a boil. The sauce will thicken. Stir until you achieve the desired consistency and pour everything over the noodles. Serve immediately.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (26%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 320mg||11 %|
|Potassium 338.9mg||9 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 5.9g|
|Protein 2.2g||3 %|
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Calories per serving: 46
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