Update on COVID-19 preparedness
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon tapioca starch or cornstarch
- 1 teaspoon dark sesame oil
- 1 pound Crescent Foods Angus Beef Stir Fry
- 1 pound fresh or 10 ounces dried noodles
- 2 tablespoons vegetable oil
- 3 large garlic cloves, crushed and finely chopped
- 1.25 cups chicken stock
- 1 pound Chinese broccoli or regular common broccoli, cut into bite-size chunks or florets
- Freshly ground black pepper
Method
- In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and rice vinegar. Add the sugar and continue to whisk until completely dissolved. Stir in the tapioca starch and continue stirring until smooth.
- Add the sesame oil and beef, and mix well. Marinate for 20 minutes. Drain and discard the excess marinade.
- Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain. (We’ll finish cooking the noodles at the end)
- Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate.
- Add the remaining tablespoon of oil and when hot, add the Chinese broccoli, stir-frying so that the oil coats the Chinese broccoli.
- Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight-fitting lid.
- Cook the Chinese broccoli until tender, 3 to 5 minutes. Transfer the Chinese broccoli to the same plate.
- Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice vinegar to the same skillet and bring to a boil over high heat.
- Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened,2 to 3 minutes.
- Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly.
- Season with pepper to taste and serve.
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