Having to work at a few Asian restaurants in my lifetime has taught me a few tricks on stir-frying. I’m glad I was able to learn a few technique that I can use at home. Mi xao is a pretty simple dish to make but if you want restaurant quality mi xao that’s going to take a few extra steps. Like many noodle dishes such as Pad Thai and Hu Tieu Xao, I like my mi xao a certain way. The noodle and vegetables must be firm, can’t tell you enough how much I dislike mushy noodle and vegetable in anything stir-fried. The best way for all the components in your mi xao to cook perfectly is to cook them separately. That’s the reason why it requires a few extra step but I assure you it’s worth the effort.
1 bag of fresh chow mein
1 lb of eye round beef (sliced)
1 bag of Chinese broccoli (Cai Lan)
1 pack of mushroom
2 tablespoon of minced garlic
1. Marinade the sliced beef with about 2 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 teaspoon of mushroom seasoning and 1 tablespoon of minced garlic.
2. Wash and prepare your vegetables so that they will stir-fry more easily.
3. Boil a pot of water (enough for all your vegetables) and add 1 teaspoon of salt. Have a big bowl filled with some ice water ready. Once the pot of water have come to a boil, add your vegetables to the pot. Removed the vegetables after about 1 minute and drain all the hot water. Transfer the veggies into the bowl with ice. This will stop the vegetables from cooking any further and ensure that your vegetables will stay crispy. After a minute drain the vegetables from the iced water.
4. Boil water in a pot. We will use this pot to heat up the noodle and let it cook gradually through steaming. If you cook the noodles all the way now, it will be mushy after stir-frying it later. Once the pot of water have come to a boil, add the noodles to the pot for about 15 second and make sure all the noodles have submerge under the boiling water. After 15 seconds drain the hot water and just let the noodles cook gradually in the steam. Make sure you toss the noodles so that it doesn’t stick together especially the bottom batch.
5. Heat up some cooking oil in a wok. Add the marinaded beef and stir-fry. When you are stir frying make sure the heat is on the highest setting and you are constantly stirring everything so it doesn’t burn. Once the meat has cooked about 70%, add the vegetables. Season everything with 1 teaspoon of salt. Stir-fry everything together until all the ingredients is well seasoned. Remember the vegetables has been pre-cooked, the purpose of stir-frying now is to season you do not want to overcook the vegetables. Transfer beef and vegetables to a separate bowl.
6. Heat up about 1/4 cup of cooking oil in wok. Add 1 tablespoon of minced garlic to the oil. Add the noodle to the wok, make sure the heat is on the highest setting. Stir and mix the noodles in the oil and garlic. Add about 1/4 tablespoon of fish sauce and 2 teaspoon of soy sauce to the noodles and mix. The beef and vegetables from before should have produce some liquid. Spoon that liquid to the noodles to season it, don’t do it all at once. Just a couple spoonful to coat the noodles. Make sure the heat is still on high and you are constantly moving the noodles around. Once you have season the noodle well turn off the heat.
7. Drain the access liquid from the beef and vegetables, and then add the beef and vegetable mixture to the noodles. Mix so that everything is evenly distributed.
8. Transfer to a plate topped off with some ground pepper and enjoy!