Pancit Canton and Bihon with Beef and Broccoli

Pancit Canton and Bihon with Beef and Broccoli
Pancit Canton and Bihon with Beef and Broccoli is a tweaked version of the Pinoy pancit. For those who are looking for a variety in cooking the Pinoy pancit, here is a version using beef. Usually Pinoy pancit seldom used beef for sahog. This noodle stir fry is easy to prepare with minimal ingredients. I used baby broccoli for this recipe, they cooked quickly. For the beef I used beef tenderloin.

For more variety I used a combination of pancit canton and bihon, but any Pinoy noodles will do. Here is the recipe.

Ingredients:

1/4 kilo canton noddles
1/4 kilo bihon noddles, soaked in warm water
1/4 kilo beef sirloin, sliced thinly
1 bundle baby broccoli, split in half, stem thinly sliced,
1 small size onion sliced
1/2 head garlic, sliced thinly
1/2 cup soy sauce
1/4 cup oyster sauce
2 tbsp cornstarch
salt and pepper
cooking oil

  Pancit Canton and Bihon with Beef and Broccoli - Cooking Procedure

Cooking procedure:

Place the beef in a big bowl, mix in half of the soy sauce and cornstarch and let marinate for at least 10 to 15 minutes. In a wok stir fry garlic and onion add in the broccoli and stir fry for 1 to 2 minutes. Now add in the broccoli florets an stir fry for another 1 to 2 minutes or until just half cooked, remove from wok an keep aside. Heat the same wok and add more cooking oil, stir cook marinated beef in batches for 3 to 5 minutes or until browned, remove from wok and keep aside.

Using the same wok pour 3 to 4 cups of water or beef broth, let boil and add in the remaining soy sauce and oyster sauce. Add in the canton noodles stir cook for 2 to 3 minutes or until soft, add in the bihon noodles and continue to stir cook for 2 to 3 minutes, add more water as necessary. Season with salt and pepper to taste. When done add in the vegetables and beef stir cook for a minute and serve immediately.

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