egg noodles with beef and chinese broccoli

I'm a huge fan of Chinese Broccoli. But sadly, it's difficult to come by in a regular grocery store (I have to head to Chinatown to pick up a bunch whenever a craving hits). If you can't find Chinese Broccoli readily available in your neck of the woods, most cookbooks and websites suggest to substitute any of its relatives (regular broccoli, broccoli rabe, etc.). But I'm going to beg to differ. While broccoli is certainly permissible, I'm more likely to gravitate towards bok choy or kale as a more fitting substitute. Since Chinese Broccoli is primarily a leafy green, plain old broccoli just wouldn't serve it justice, texture-wise. I'd also urge you to ask your produce market if they would consider getting some in. You never know until you ask, my friends. Whichever route you end up taking, enjoy this quick-cooking crowd pleaser. And given my experience with the take-out lo meins of my past, I can say with confidence, there's no way a better version is ever going to be delivered to your door.

Egg Noodles with Beef and Chinese Broccoli

Serves 4

3 Tbsp. light soy sauce

3 Tbsp. oyster sauce

1 tsp. sugar

1/2-lb. top sirloin steak, halved lengthwise and thinly sliced

3 Tbsp. vegetable oil

1/2 lb. Chinese broccoli, trimmed, leaves and steams thinly sliced on the diagonal

1 cup unsalted chicken stock

1 Tbsp. dark soy sauce

1 lb. dan mian (fresh thick egg noodles)

1/2 tsp. sesame oil

Freshly ground black pepper

1. Combine 1 tbsp. light soy sauce, 1 tbsp. oyster sauce, and sugar in a bowl. Add beef and marinate for 20 minutes.

2. Heat vegetable oil in a wok over high heat. Add beef and stir-fry until it begins to brown. Add broccoli and stir-fry until tender, about 3 minutes. Transfer to a plate and set aside.

3. Bring stock, remaining 2 tbsp. light soy sauce, remaining2 tbsp. oyster sauce, and dark soy sauce to a boil in work over high heat. Add noodles, stir, and cook until most of liquid has been absorbed, 5-10 minutes. Stir in sesame oil, beef, and broccoli. Season with pepper and serve.

Photo above courtesy of Christopher Hirsheimer for Saveur