Tossed glass noodles with beef and broccoli work when the strands are coated in dressing but still separate. The trick is keeping the noodles from clumping and the broccoli from going soft.
Broccoli that is boiled and then sat in ice water for 5 minutes keeps its deep green and its bite. The noodles get 1 tablespoon of cooking oil tossed through them the moment they are drained, so the strands separate from the start.
This batch weighs about 1.1kg, at roughly 302 calories per 100g.
Method
Marinate 200g beef with 1/2 teaspoon seasoning powder, 1/2 tablespoon minced shallot, 1/2 tablespoon minced garlic, 1/2 tablespoon oyster sauce, 1 tablespoon soy sauce, 1/2 tablespoon kOBE Monk Fruit Blend, 1 tablespoon cooking oil, 1/2 tablespoon sesame oil, 1/2 teaspoon black pepper and 1 tablespoon toasted sesame seeds. Mix well and chill for 15 minutes.
Cut the broccoli into florets, peel the stalk and shred it together with the carrot. Rinse the bean sprouts. Soak everything in lightly salted water for 10 minutes, then rinse again.
Bring a pot of water to a boil with 1/2 teaspoon salt and 1/2 tablespoon cooking oil. Boil the broccoli until it turns deep green, then lift it into ice water for 5 minutes and drain it.
Put 1.5 tablespoons cooking oil in a pan, stir fry the broccoli quickly over high heat, season with 1/2 teaspoon seasoning powder and turn it out onto a plate.
Fry 1/2 tablespoon minced shallot and 1/2 tablespoon minced garlic in 2 tablespoons cooking oil until fragrant, then stir fry the carrot and shredded broccoli stalk over high heat. As soon as they are done, season with 1 teaspoon seasoning powder and 1/2 teaspoon MSG, add the bean sprouts, toss quickly and turn off the heat.
Cook the glass noodles in gently boiling water until just soft, drain them, pour over 1 tablespoon cooking oil and toss.
Mix the dressing from 4 tablespoons soy sauce, 1/2 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 2 tablespoons chili sauce, 2 teaspoons seasoning powder, 1 teaspoon MSG, 1 tablespoon kOBE Monk Fruit Blend, 1/2 teaspoon black pepper, 2 tablespoons cooking oil and 1/2 tablespoon sesame oil. Set it over the heat and stir gently until it just simmers and everything has dissolved, then turn off the heat, cool it and toss it through the noodles.
Fry 1 tablespoon minced garlic in 2 tablespoons cooking oil until fragrant, add the beef and stir fry it quickly over high heat until just cooked, then turn off the heat.
Toss the stir fried vegetables through the noodles, pile them on a large plate, arrange the broccoli around the edge, lay the beef on top and serve with a small bowl of soy sauce and chili.
Tips
Broccoli dropped into ice water for 5 minutes straight after boiling keeps its green color and its crunch.
Oil poured over the noodles and tossed the moment they are drained keeps the strands from sticking.
kOBE Monk Fruit Blend dissolves slowly, so leave the dressing for 5 minutes before pouring it over.
The dressing should come to a gentle simmer and then cool completely before it goes into the noodles.
Beef stir fried fast over high heat and taken off the moment it is done stays tender.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.