Shanghai Noodles with Grilled Rib Eye and Broccoli
Shanghai cuisine, from Philip Chiang, P.F. Chang's China Bistro. Note: the source web page was truncated by a server error, so only part of the ingredient list survived and the cooking method has been reconstructed as a faithful classic method.
🍳 Cook: 30 min
Ingredients
| 454 g | Shanghai noodles, egg-based | |
| 4 x 225 g | Rib eye steaks, 2.5 cm / 1" cut | |
| 454 g | Broccoli florets | |
| 1 | Large white onion, julienned | |
| 2 Tbsp | 30 ml | Garlic, minced |
| 2 Tbsp | 30 ml | Fresh ginger, minced |
| 1 tsp | 5 ml | Dried chili flakes |
Instructions
Chef's Note: Shanghai noodle is a white, flat and thick noodle made with wheat flour. It cooks rapidly in hot boiling water. Total time: more than 2 hours; marinating time: 2 hours; cooking time approx. 30 minutes; difficulty: easy.
(Reconstructed classic method - the original method was lost to a server error in the source.)
- Cut the rib eye steaks and marinate for about 2 hours (traditionally in soy sauce, a little oil and seasoning). Bring the steaks to room temperature before cooking.
- Bring a large pot of water to a rolling boil and cook the Shanghai noodles until just tender, about 2-3 minutes. Drain and toss with a little oil to keep them from sticking.
- Blanch the broccoli florets in the boiling water for 1-2 minutes until bright green and crisp-tender; drain.
- Grill the rib eye steaks over high heat to your liking, then rest and slice thinly against the grain.
- Heat a wok over high heat, add oil and stir-fry the julienned onion, minced garlic, ginger and chili flakes until fragrant.
- Add the broccoli and toss for a minute, then add the drained noodles and stir-fry, seasoning to taste (soy/oyster sauce).
- Fold in the sliced grilled rib eye, toss everything together until hot and glossy, and serve immediately.