Ingredients
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8 ounces whole-wheat spaghetti
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1 tablespoon toasted sesame oil
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3 tablespoons oyster sauce
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3 tablespoons Shaoxing rice wine
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2 tablespoons reduced-sodium soy sauce
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1 ½ teaspoons cornstarch
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¼ teaspoon ground white pepper
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1 tablespoon peanut oil
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10 ounces Chinese broccoli or broccolini, halved and cut into 1-inch pieces
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2 cups sliced mushrooms
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12 ounces flank steak, trimmed and thinly sliced
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2 cloves garlic, grated
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1 teaspoon Toasted sesame seeds for garnish
Directions
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Cook noodles according to package directions. Rinse and drain well. Toss with sesame oil. Set aside.
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Meanwhile, whisk together oyster sauce, rice wine, soy sauce, cornstarch and white pepper in a small bowl; set near the stove.
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Heat a large flat-bottom wok or large cast-iron skillet over high heat. Add peanut oil and swirl to coat. Add broccoli and mushrooms; cook, stirring occasionally, for 2 minutes. Add steak and garlic; cook, stirring, until the steak is no longer pink on the outside, 2 to 3 minutes more. Add the sauce and bring to a boil; cook for 1 minute. Add the noodles and toss to coat. Sprinkle with sesame seeds, if desired.
