Ingredients
Scale
Noodles & Beef
- 0.5 lb velveted beef
- 1 packet egg noodles
- 1 bunch Chinese broccoli, chopped and halved lengthwise
- 1 small bunch green spring onion, cut into 4–5 cm lengths
Aromatics
- 2 slices ginger
- 3 garlic cloves, diced
Sauce & Seasoning
- ½ tbsp black pepper
- 1 tsp white pepper
- ½ tbsp chicken powder
- ½ tbsp yum yum
- ½ tbsp dark soy sauce
- ½ tbsp oyster sauce
- 1 cup water
- 1 tbsp potato starch
- ½ tbsp sesame oil
- ½ tbsp Chinese cooking wine
Instructions
- Cook the egg noodles according to packet instructions. Drain and set aside.
- Heat a wok over high heat and add oil. Add the velveted beef and move it continuously to prevent sticking. Cook until just done, then remove and strain.
- Reduce heat to medium. In the same wok, add ginger and garlic. Stir until fragrant. Add black pepper and mix briefly.
- Add a ladle of chicken stock, then add chicken powder, yum yum, and white pepper. Stir to combine.
- Add dark soy sauce and oyster sauce. Pour in the potato starch slurry and stir until the sauce thickens.
- Return the beef to the wok. Add the cooked noodles and Chinese broccoli.
- Turn heat back to maximum and toss continuously until evenly coated.
- Add spring onion, sesame oil, and Chinese cooking wine. Continue tossing until combined and heated through.
- Remove from heat and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Noodles
- Method: Easy
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 317
- Sugar: 5 g
- Sodium: 1164.6 mg
- Fat: 7.5 g
- Carbohydrates: 41.1 g
- Fiber: 4.2 g
- Protein: 22.2 g
- Cholesterol: 60.8 mg