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25 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce, thin (lite)
oyster sauce
egg noodle (fresh)
kid friendly
has meat
(?)
Has meat from:
beef sirloin
pork rib
has pasta
(?)
Has pasta from:
egg noodle (fresh)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
granulated sugar
beef sirloin
pork rib
vegetarian
(?)
Not vegetarian due to:
beef sirloin
pork rib
pescetarian
(?)
Not pescetarian due to:
beef sirloin
pork rib
paleo
(?)
Not paleo due to:
sake
granulated sugar
cornstarch
dark sesame oil
egg noodle (fresh)
vegetable oil
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
Substitutions
3
tbsp
 
3
tbsp
 
3
tbsp
Can use Shaoxing wine as well.
 
1
tbsp
 
1
tbsp
can use tapioca starch as well.
 
1
tsp
 
1
lb
thinly sliced.
1
lb
can use 10 ounces dried egg noodles, or 1 lb fresh or 10 ounces dried ramen.
 
2
tbsp
 
3
cloves
crushed and finely chopped.
 
1
lb
cut into bite sized chunks or florets.
 
 
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INGREDIENTS FOR: BASIC ASIAN STOCK (BEEF, PORK, OR CHICKEN)
Amount
Measure
Ingredient
 
3
lbs
Chicken or beef can be used, depending on the flavor of stock you want.
 
1
lb
Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.
 
4
inches
sliced and lightly crushed.
 
8
whole
trimmed and lightly crushed.
 
1
tsp
Can use white peppercorns.
 
 
 
Add for taste.
 
 
PREPARATION
MAKING THE STOCK
1.
Follow the steps for "Basic Asian Stock" in the Dependent Recipes section.
MAKING THE BEEF MARINADE
2.
In a medium bowl, whisk together 1 tablespoon each of soy sauce, oyster sauce, and rice wine. Add the sugar and continue to whisk until sugar is dissolved. Stir in the cornstarch and continue stirring until smooth.
3.
Add the sesame oil and beef, and mix well. Marinate for 20 minutes.
MAKING THE NOODLES/RAMEN
4.
If using dried Chinese egg noodles or ramen, bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm and drain.
MAKING THE STIR-FRY
5.
Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds. Add the beef and stir-fry until tender, about 1 to 2 minutes. Transfer to a plate.
6.
Add the the remaining tablespoon of oil with 1/4 cup stock and cook the broccoli until tender, 3-5 minutes. Transfer the broccoli to the same plate and the beef.
7.
Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over high heat.
8.
Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened, 2 to 3 minutes.
9.
Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly.
10.
Season with pepper to taste and serve.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you use ramen, you may want to cut the beef into strips to balance the textures.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1174
Protein 114 g
Carbohydrates 56.2 g
Iron 0.57 mg
Fiber 5.04 g
Calcium 10.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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