broccoli beef noodle stir fry

Another Wednesday comes to an end which means...another 12.5 weeks until this semester officially ends. I started school 2 weeks ago and I'm already counting down...this does not bode well. Personally, I think it's ridiculous how they expect us to learn all that we need to know and on top of that part take in the "experience program" that previous years never had to do. At least September is finally here and I guess that alone is enough to make me happy.
Last night for dinner, I made the fresh tomato sauce I posted earlier in August and paired it with the leftover sticky lemon chicken and baby spinach. I was able to get my hands on some great plum tomatoes at WF last weekend and they were begging to be used. Farewell fresh tomatoes, it's been a good summer run.
Tonight, I decided to make the broccoli beef noodle stir fry I saw at Jaden's Steamy Kitchen. For being Asian, I don't really cook a lot of Asian food. It's not that I don't like Asian food - I love Asian food - it's just a damn hassle to make sometimes besides the occasional stir fry. When it comes to Korean food - which yes, I can make - I just don't really use the ingredients on a frequent basis. I'll try to make more Korean/Asian stuff when I go home for winter break.

This is a tasty and quick stir fry that's perfect for a weeknight dinner. As with all stir fry, when you have all of your ingredients ready, it takes minutes to make. Could you order this from a takeaway? Probably. But it'll either be overly sweet, salty, greasy, (or a combination of everything) and more expensive than cooking at home. Visit Jaden at Steamy Kitchen and say hello!

Broccoli Beef Noodle Stir Fry
Adapted from Jaden at Steamy Kitchen, Originally from Noodles Every Day, Serves 4

Ingredients:
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons sake or Shaoxing/white wine
- 1 tablespoon sugar
- 1 tablespoon tapioca or corn starch
- 1 teaspoon sesame oil
- 1 pound beef sirloin, thinly sliced
- 1 pound egg noodles
- 3 garlic cloves, minced
- 0.25 cup water
- 1 cup chicken stock or water
- 1 pound broccoli, preferablly Chinese broccoli

1) In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce, and sake/rice wine. Add the sugar and whisk until dissolved.
2) Stir in tapioca or corn starch and continue to whisk until smooth
3) Add sesame oil and beef. Season with freshly ground black pepper and mix well. Marinade for 20 minutes. Drain and discard the excess marinade before stir frying the beef.
4) Bring a pot of water to a boil and cook the noodles 1 minute shy of being done. Drain and set aside.
5) Add a tablespoon of neutral oil (vegetable/canola) to a hot wok and add in the garlic. Saute until fragrant - about 10 seconds.
6) Add in the beef. making sure to spread the meat in a single layer and leaving the meat alone. This will help the beef caramelize which creates flavor. Flip over to the other side once browned. About 1 - 2 minutes over high heat. Transfer cooked beef to a plate.
7) Add another tablespoon of oil and add in the broccoli. Toss to coat the broccoli evenly with the oil and add 0.25 (quarter) cup of water. Turn the heat down to medium-low and cover the wok with a lid and steam the broccoli for about 3 - 5 minutes until tender. Transfer broccoli to the plate with the beef once done.
8) Add the cup of chicken stock, the 2 tablespoons of soy sauce, oyster sauce and sake/rice wine to the wok and bring up to a boil.
9) Add the parcooked egg noodles and cook until almost all of the liquid has completely evaporated, about 2 minutes.
10) Return the beef and broccoli to the wok and toss to mix the ingredients evenly. Season with salt and pepper to taste and serve.
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I'm going on a food review tomorrow for dinner. Remind me next time to NOT read the Urbanspoon and Yelp reviews before I go on these. I'm really hoping I come out w/ a better experience than some of the reviewers.

What's your favorite Asian food? Chinese, Thai, Korean, Japanese, Viet, etc. etc. what's your alltime favorite?