Beef Chow Mein

Ingredients

• 2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
• 2 teaspoons cornstarch
• 1 1/2-lb piece flank steak
• 5 ounces fresh shiitake mushrooms
• 6 ounces choy sumor 1-inch-wide broccoli florets
• ½ cup reduced-sodium chicken broth
• 3 scallions
• + 10 more ingredients
• • 8 ounces fresh thin Chinese egg noodles (also called Hong Kong noodles; not wonton noodles)
  • well-seasoned 14-inch wok (preferably flat-bottomed)
  • ¼ teaspoon white pepper
  • 10 tablespoons peanut or vegetable oil
  • 2 tablespoons soy sauce
  • ¼ teaspoon Asian sesame oil
  • 1 teaspoon garlic
  • 2 tablespoons oyster sauce
  • 1 teaspoon fresh ginger
  • ¼ teaspoon sugar

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. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water. Cut steak with the grain into 1 1/2- to 2-inch-wide ...

View full recipe at Epicurious