Serve with :
- 1 tablespoon hoison sauce mixed with
- 1 tablespoon chili sauce (½ tablespoon ofthe mixture per person)
Serves 4
Serving size: 2 cups vegetable and meat, 1 cup noodles
Ingredients/Shopping list
- 2 pounds Asian broccoli (about 5 cups raw)
- 2 cups fresh mushrooms (about 5 ounces)
Sauce
- 1½ tablespoons oyster sauce
- ½ tablespoon fish sauce
- ⅛teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons corn starch
- 1 cup water
- 1 tablespoon canola oil
- 2 cloves garlic, chopped
- 8 ounces fresh rice noodles (thick width)
- 12 ounces lean beef, all fat removed, sliced thinly
Preparation
- Prepare the Asian broccoli: slice the stems diagonally, to make thin, long slices, and cut the leaf portion into 2-3 inch lengths. Place the broccoli in boiling water for about 2 minutes, then drain and place in ice water. Rinse and slice the mushrooms.
- Mix the sauce ingredients in a small saucepan and cook over medium-low heat to thicken, about 2-3 minutes, stirring occasionally.
- Brown the garlic in the oil. Remove the garlic and most of the oil from wok, and save it for later. Add the noodles to the hot oil, and cook until they are heated, stirring to prevent sticking. Remove the noodles from the wok and place on a serving dish.
- Heat the browned garlic and oil in the wok. Add the sliced beef and cook on medium-high heat until brown. Add the mushrooms, and cook another 5 minutes, until the mushrooms are mostly cooked. Stir in the sauce and cook 1 minute more. Add the broccoli and cook,tossing, just until the broccoli is heated.
- To serve, spoon the vegetable/meat mixture over the fried noodles.
Nutrition Notes
- Reduced sodium (less fish sauce, oyster sauce, salt, hoison sauce, and chili sauce)
- Reduced saturated fat and cholesterol (lean beef instead of high-fat cut)
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