Beef Chow Mein

Name: Beef Chow Mein
Prep time: 45 min
Ingredients: 8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles); 1 (1/2-lb) piece flank steak; 1/4 teaspoon sugar; 1/4 teaspoon Asian sesame oil; 2 tablespoons soy sauce; 2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 2 tablespoons oyster sauce*; 2 teaspoons cornstarch; 1/4 teaspoon white pepper; 1/2 cup reduced-sodium chicken broth; 1/2 cup plus 2 tablespoons peanut or vegetable oil; 1 teaspoon finely chopped peeled fresh ginger; 1 teaspoon finely chopped garlic; 3 scallions, cut into 2 1/2-inch pieces (1 cup); 5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups); 6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets

Beef Chow Mein was pinched from <a href="http://www.epicurious.com/recipes/food/views/beef-chow-mein-232606" target="_blank">www.epicurious.com.</a>

"This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton noodles for Chinese egg noodles ? although they look similar, wonton noodles don't have the same rich texture. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake..."); }); }..."

INGREDIENTS

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8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)

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1 (1/2-lb) piece flank steak

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1/4 teaspoon sugar

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1/4 teaspoon Asian sesame oil

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2 tablespoons soy sauce

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2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry

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2 tablespoons oyster sauce*

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2 teaspoons cornstarch

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1/4 teaspoon white pepper

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1/2 cup reduced-sodium chicken broth

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1/2 cup plus 2 tablespoons peanut or vegetable oil

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1 teaspoon finely chopped peeled fresh ginger

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1 teaspoon finely chopped garlic

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3 scallions, cut into 2 1/2-inch pieces (1 cup)

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5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)

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6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets

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