These beef and veggie dishes are a generic “Chinese” staple for the buffets, and with good reason. Easy to prepare and quite tasty. Nothing special about this recipe. Did a marinade for the thin cut beef steak, some soy sauce, a bit of garlic and ginger, some corn starch, a drizzle of oyster sauce. Decided to add a fair number of Szechuan peppercorns, I’d guess maybe a tablespoon full. I cooked the meat in a nonstick pan and set it aside until I needed it later.
Used wheat noodles for this dish-I like ’em and that’s plenty enough reason. I did have some rice noodles that would have worked just fine, or rice, of course. Went ahead and cooked the noodles, drained them, and set them aside in the boiling pot, covered.
The veggies were broccoli, carrot,and onion. I minced a good amount of garlic and ginger root and started them in some hot oil, then dumped in all the veggies, plus a wee splash of water and covered. Let that go about five minutes then added some beef stock with cornstarch, a bit of dark soy sauce, more oyster sauce, a dash of hoisin sauce, some black vinegar, a touch of rice wine and more stuff I’ll remember later, maybe. Stirred the cooked beef in while the sauce was thickening, the corn starch in the beef marinade helped that along. As the sauce started to thicken I dumped in the drained noodles. Some stirring and lifting with the tongs to coat the noodles and “dinner’s ready, Sweetie Pie”.