Beef And Broccoli With Baked Noodle Cake
|Angel hair pasta/Thin chinese egg noodles / spaghetti||250 Gram (0.5 Pound)|
|Sesame oil||5 Milliliter (1 Teaspoon)|
|Flank steak||375 Gram (0.75 Pound)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Rice wine||15 Milliliter (1 Tablespoon)|
|Water||25 Milliliter (2 Tablespoon)|
|Cornstarch||1 Tablespoon (15 Milliliter)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Garlic||3 Clove (15 gm), finely chopped|
|Chopped ginger root||1 Tablespoon (15 Milliliter, Fresh)|
|Green onions||6 , chopped|
|Broccoli||500 Gram, trimmed and cut 1 in 1 inch/2.5 cm pieces (1 Pound)|
|Water||125 Milliliter (0.5 Cup)|
|Homemade chicken stock||250 Milliliter (1 Cup)|
|Oyster sauce||25 Milliliter (2 Tablespoon)|
|Cornstarch||2 Tablespoon (25 Milliliter)|
Bring large pot of water to boil.
Add noodles and cook until tender.
Drain well and toss with sesame oil.
Place noodles in lightly oiled 9-inch/23 cm cake pan or pie pan.
Meanwhile, cut flank steak on diagonal, against grain, into thin slices (for easier slicing, freeze the meat for 20 minutes first).
To prepare marinade, in large bowl, combine soy sauce, rice wine, water and cornstarch.
Add beef and marinate for 20 minutes at room temperature.
Bake noodle cake in preheated 400Â°F/200Â°C oven for 10 minutes.
Broil for 3 to 5 minutes until slightly browned and crisp.
Meanwhile, to cook beef and broccoli, heat oil in wok or non-stick skillet on medium-high heat.
Add beef and cook just until coloured but not cooked through.
Remove from pan and reserve.
Return pan to heat.
Add garlic, ginger and green onions.
Cook for about 30 seconds until fragrant.
Add broccoli and water.
Bring to boil, cover and cook for 3 minutes, or until broccoli is tender-crisp.
Meanwhile, to make sauce, combine stock, oyster sauce, soy sauce, rice wine and cornstarch.
Add to broccoli and bring to boil.
Add meat and combine well.
Slide baked noodle cake out onto large platter.
Spoon beef, broccoli and sauce over top.