Beef And Broccoli With Baked Noodle Cake Recipe
Ingredients
1/2 lb 1 tsp angelhair pasta or thin Chinese egg noodles or spaghetti sesame oil 250 g 5 mL
3/4 lb flank steak 375 g
Marinade:
1 tbsp soy sauce 15 mL
1 tbsp rice wine 15 mL
2 tbsp water 25 mL
1 tbsp cornstarch 15 mL
To Cook:
1 tbsp vegetable oil 15 mL
3 cloves garlic, finely chopped 3
1 tbsp chopped fresh ginger root 15 mL
6 green onions, chopped 6
1 bunch broccoli, trimmed and cut 1 in 1 inch/2.5 cm pieces (1 lb/500 g)
1/2 cup water 125 ml
Sauce:
1 cup homemade chicken stock (page 57) or water 250 ml
2 tbsp oyster sauce 25 mL
1 tbsp soy sauce 15 mL
1 tbsp rice wine 15 mL
2 tbsp cornstarch 25 mL
Directions
Bring large pot of water to boil.
Add noodles and cook until tender.
Drain well and toss with sesame oil.
Place noodles in lightly oiled 9-inch/23 cm cake pan or pie pan.
Meanwhile, cut flank steak on diagonal, against grain, into thin slices (for easier slicing, freeze the meat for 20 minutes first).
To prepare marinade, in large bowl, combine soy sauce, rice wine, water and cornstarch.
Add beef and marinate for 20 minutes at room temperature.
Bake noodle cake in preheated 400°F/200°C oven for 10 minutes.
Broil for 3 to 5 minutes until slightly browned and crisp.
Meanwhile, to cook beef and broccoli, heat oil in wok or non-stick skillet on medium-high heat.
Add beef and cook just until coloured but not cooked through.
Remove from pan and reserve.
Return pan to heat.
Add garlic, ginger and green onions.
Cook for about 30 seconds until fragrant.
Add broccoli and water.
Bring to boil, cover and cook for 3 minutes, or until broccoli is tender-crisp.
Meanwhile, to make sauce, combine stock, oyster sauce, soy sauce, rice wine and cornstarch.
Add to broccoli and bring to boil.
Add meat and combine well.
Slide baked noodle cake out onto large platter.
Spoon beef, broccoli and sauce over top.
Add noodles and cook until tender.
Drain well and toss with sesame oil.
Place noodles in lightly oiled 9-inch/23 cm cake pan or pie pan.
Meanwhile, cut flank steak on diagonal, against grain, into thin slices (for easier slicing, freeze the meat for 20 minutes first).
To prepare marinade, in large bowl, combine soy sauce, rice wine, water and cornstarch.
Add beef and marinate for 20 minutes at room temperature.
Bake noodle cake in preheated 400°F/200°C oven for 10 minutes.
Broil for 3 to 5 minutes until slightly browned and crisp.
Meanwhile, to cook beef and broccoli, heat oil in wok or non-stick skillet on medium-high heat.
Add beef and cook just until coloured but not cooked through.
Remove from pan and reserve.
Return pan to heat.
Add garlic, ginger and green onions.
Cook for about 30 seconds until fragrant.
Add broccoli and water.
Bring to boil, cover and cook for 3 minutes, or until broccoli is tender-crisp.
Meanwhile, to make sauce, combine stock, oyster sauce, soy sauce, rice wine and cornstarch.
Add to broccoli and bring to boil.
Add meat and combine well.
Slide baked noodle cake out onto large platter.
Spoon beef, broccoli and sauce over top.
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