Beef Chow Mein

Ingredients

• 6 oz broccoli florets cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets
• 2 teaspoons cornstarch 
• 2 tablespoons rice wine chinese (preferably Shaoxing)
• 8 oz egg noodles fresh chinese thin (also called Hong Kong noodles; not wonton noodles)
• 0.5 lb flank steak 
• 1 teaspoon ginger fresh peeled finely chopped
• 2.5 cups mushroom caps fresh quartered
• 1 teaspoon garlic finely chopped
• 0.5 cup chicken broth reduced-sodium
• 2 tablespoons oyster sauce 
• 3  spring onion cut into 2 1/2-inch pieces (1 cup)
• 0.3 teaspoon sesame oil 
• 2 tablespoons soya sauce 
• 0.3 teaspoon sugar 
• 0.5 cup vegetable oil 
• 0.3 teaspoon pepper white

Equipment

• bowl
• paper towels
• pot
• aluminum foil
• wok
• spatula
• tongs
• colander

Directions

1. Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds.
2. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
3. Cut steak with the grain into 1 1/2- to 2-inch-wide strips.
4. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch.
5. Let beef marinate at room temperature while preparing remaining ingredients.
6. Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
7. Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more.
8. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
9. Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
10. Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact.
11. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides.
12. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute.
13. Transfer meat and any juices to a plate.
14. Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds.
15. Add mushrooms and stir-fry until softened, about 3 minutes.
16. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes.
17. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.
18. *Available at Uwajimaya (800-889-1928).