Beef Marinade
1 tsp Oyster Sauce
½ tsp Fish Sauce
½ tsp Golden Mountain Seasoning Sauce
¼ tsp Black Pepper
Pinch of salt
32 oz. Chicken Broth
2 (28oz) Fresh Rice Noodles Bags
1 lb Beef (Thinly Sliced)
1 lb (8-10 pieces) Jumbo Shrimp
8 Garlic Cloves (Minced)
5 Chinese Broccoli (Diagonally Sliced)
4 TBSP Black Soy Sauce (Divided)
2 TBSP Cooking Oil (Divided)
2 TBSP Soy Bean Paste
¼ tsp White Pepper
2 tsp Sugar
3 TBSP Cornstarch mixed with 3 TBSP Water
Vinegar Chili
¼ cup White Vinegar
3 Fresh Thai Chili (Minced)
Mix the beef with the oyster sauce, fish sauce, golden mountain seasoning sauce, black pepper, and salt. Set aside and marinate for 10 minutes.
Prepare the fresh rice noodles per package instructions and separate the noodles.
Heat 1 TBSP of cooking oil in a wok over high heat. Spread the rice noodles out evenly in the wok, stir frying each side until the outer layer becomes crispy. Add black soy sauce and stir fry until noodles are evenly coated. Transfer the noodles to a plate. You will need to cook the noodles in two batches.
In the same wok, heat 1 TBSP of cooking oil and saute the garlic. Next add in the beef and cook halfway through. Toss in the shrimp and stir fry for another 30 seconds. Once the beef and shrimp start to color on the outside add in the broccoli. Toss well.
Add the chicken stock, soy bean paste, white pepper, and sugar. Combine well.
Mix together the cornstarch and water. Slowly stir in the paste and simmer until the sauce starts to thicken.
Pour the hot gravy mixture over the noodles and serve with chili vinegar.
