Beef with Broccoli & Rice Noodles #2

Click to Enlarge	Beef with Broccoli & Rice Noodles Thailand - Central - Kwaytiow Paht Si-Yu
	Serves Effort: Sched: DoAhead:	2 main ** 1/2 hr Most		A popular one dish lunch in Thailand, this stir fry displays a Chinese influence. The recipe will serve a normal man and woman as a main course, or 4 people if there are other dishes.

a/r
1/2
6
6
2
1/2
1
1/2
2
2

#
oz
oz
cl
T
T
t

T

Chili Vinegar Sauce (1)
Rice Noodles wide (2)
Beef, lean
Brocoli Chinese (3)
Garlic
Fish Sauce
Soy Sauce dark sweet (4)
Pepper black
Eggs
Oil

Prep

Make Chili Vinegar Sauce if you haven't already.
Cut RICE NOODLES 1 inch wide by 3 inches long. If dried, first soak in water for 1/2 hour. If fresh, just separate them as needed.
Slice BEEF very thin in pieces about 1" x 2".
Cut BROCCOLI leaves into mediumpieces. Cut stems diagonally 1/4" at the thick end to 1" at the thin end.
Chop GARLIC course.
Mix together Fish Sauce, Soy Sauce and Pepper.
Beat EGG.

Run

Everything must be ready - this will go very fast.
In a wok or large sauté pan heat 1 T OIL over high heat and fry Garlic until it barely shows color, then stir in Broccoli. Stir fry about 2 minutes and remove to a bowl.
Add a little Oil and stir in the Beef. Stir fry until no longer pink. Remove to the bowl with the broccoli.
Add a little Oil and stir in the Noodles. Stir fry until heated through and separated.
Move the noodles from the center, add a touch of oil if needed and pour in the Eggs. Let them partially set, then scramble with the noodles.
Stir in the Broccoli mix and Sauce mix and stir fry until it is all heated through. Serve immediately.

NOTES:

This is thinly sliced hot chilis (Thai or Serrano) with rice vinegar and fish sauce - Recipe.
Rice noodles should be 3/4" or wider, fresh or as soaked.
Chinese broccoli is very similar to Italian broccoli except the leaves are a lot larger. If all you have is regular broccoli cut into small floretts and discard tough main stem.
Subst, 1/2 T dark soy sauce, 1/2 T molases.

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
smm_cowbrocnood2 051107 rt54