Beef Noodles/Guay Teow Nua

3 dried black mushrooms
1½ tsp. cornstarch
¼ c. chicken broth or water
3 tbsp. vegetable oil
1 lb. beef sirloin tip, thinly sliced
½ medium onion, peeled and thinly
sliced
1 clove garlic, finely chopped
2 c. fresh broccoli, chopped, or 2 c.
frozen chopped broccoli, thawed
1 tsp. soy sauce
1 tsp. fish sauce
1/8 tsp. pepper
hot rice noodles or egg noodles to serve 4

1. In a small bowl, soak black mushrooms in hot water for 15 minutes. Drain well in a colander and shred, discarding the stems.

2. In another small bowl, stir together cornstarch and broth. Set aside.

3. In a large skillet or wok, heat 2 tbsp. oil over high heat for 1 minute. Add
meat and cook, stirring constantly, for 2 to 3 minutes, or until beef is tender and nearly all brown. Place meat in a bowl and set aside.

4. Wash skillet or wok and dry thoroughly. Heat 1 tbsp. oil in wok over high heat for 1 minute. Add onion and garlic and cook, stirring constantly, for 2 minutes until nearly tender.

5. Add broccoli and stir well. Stir cornstarch-broth mixture and add to vegetables. Cover, reduce heat to low, and simmer for 2 to 3 minutes, or until broccoli is crisp-tender.

6. Add mushrooms, soy sauce, fish sauce, pepper, and meat. Cook, stirring frequently, for 1 to 2 minutes, or until heated through.

7. Serve hot with noodles.

Preparation time: 15 to 20 minutes
Cooking time: 15 minutes
Serves 4