Ingredients
-
-
1 medium egg, beaten
-
1 tablespoon cornstarch
-
1 tablespoon rice wine
-
1 tablespoon fish sauce
-
3 tablespoons sweet dark soy sauce
-
2 tablespoons oyster sauce
-
1 tablespoon palm sugar
-
1 teaspoon sesame oil
-
1 teaspoon freshly ground black pepper
-
1 tablespoon chopped green onion
-
1 tablespoon thinly sliced Thai red chili pepper
-
8 ounces fresh wide rice noodles, if available,or you may use our rice noodles
-
1 tablespoon fish sauce
-
1 tablespoon palm sugar
-
2 tablespoons oyster sauce
-
1 cup broccoli floret
-
3 -5 cloves garlic, minced
-
1 tablespoon freshly ground ginger
-
2 tablespoons sweet dark soy sauce
-
1 tablespoon red onions or 1 tablespoon purple onion
-
8 ounces beef
Instructions
- Slice about 8 ounces of beef paper thin (you might persuade your butcher to put it through the bacon slicer) and marinade the beef in the marinade for about an hour.
- Cook the noodles until tender, in plain water, then put in cold water to halt the cooking process.
- Heat a wok and a little oil to stir fry the marinaded beef until it just begins to cook (because it is cut very thin, this is quite quick so be careful not to overcook).
- Add the noodles and the remaining ingredients, and stir until blended and heated through.
- Taste the sauce for balance of flavors (it should be just on the sweet side with a salty tang).