Beef and Vegetable Stir Fry with Rice Noodles

This is so tasty. This is the main course from the Chinese cooking class I took. Don’t be afraid of sesame oil. It lends a warm wonderful taste to food.

Beef Marinade
4 tsp sugar
4 tsp rice wine or dry sherry
2 T plus 2 Tsp cornstarch
2 tsp sesame oil
4 T peanut oil
4 T soy sauce

2-3 Lb sirloin steak, sliced in 2“X4” strips
2 cloves garlic, peeled and sliced
several slices ginger (bottled is the only way to use ginger)
5-6 scallions, trimmed and sliced in 1" pieces
1 Lb fresh broccoli, stems thinly sliced and flowerettes left intact
1/2 to 1 Lb fresh mushrooms, cleaned and sliced
1/2 Lb snow peas, cleaned, strings removed and sliced on the diagonal
1 large red pepper cut into thin strips
Sauce
1 tsp sugar
2 T soy sauce
2 T oyster sauce
1 heaping T cornstarch
1 T sherry
1 cup beef broth
Peanut oil for cooking
Sesame oil
Rice Noodles

Marinade
Mix the marinade ingredients together in a large bowl. Add the sliced beef and toss to coat. Let stand at room temperature 15-30 minutes.
Prepare vegetables as directed and place in separate piles on a large tray. Set tray beside wok.
Stir together sauce ingredients in a large measuring cup with a pour spout.
Heat wok until very hot. Add 1” to 1 1/2” of oil to wok and heat just till it shimmers. Cook a few pieces of green onion in oil to season it. Add meat a handful at a time. Toss quickly to separate, cook a few seconds longer and remove to a dish. Repeat until all meat is cooked. Pour off oil and wipe out wok with paper towels.
Add 1/2 cup peanut oil to wok and heat to shimmering. Add garlic and ginger and cook until browned, but do not allow to burn. Ladle out the garlic, ginger and all but 2 T of the seasoned oil into a small heatproof dish. Set beside wok.
Add broccoli to hot oil and toss until tender about 4-5 minutes. Remove to a dish when done. Toss in the scallions and red pepper strips and toss. Add snow peas and mushrooms and cook for several minutes. Remove from wok to dish with broccoli. Stir sauce well and add to wok, whisking constantly until clear and bubbly. Return meat and vegetables to sauce and turn heat to very low. Add 2 T of sesame oil and toss meat and vegetables to reheat and coat with sauce. Scoop immediately into center of a very large serving platter.
If you wish you can then serve over hot rice or you can cook rice noodles. Wipe out wok with paper toweling and return to heat. When wok is hot add 3-4 cups of peanut oil and heat until shimmering. Very carefully add rice noodles in 2-3” pieces. As soon as they puff, remove and drain on paper towels. Continue until you have cooked desire amount of noodles.