3 dried black mushrooms
1 1/2 teaspoons cornstarch
1/4 cup chicken broth
3 tablespoons vegetable oil
1 pound beef sirloin tip, thinly sliced
1/2 medium onion, peeled and thinly sliced
1 clove garlic, finely chopped
2 cups fresh broccoli, chopped, or 2 cups frozen chopped broccoli, thawed
1 teaspoon soy sauce
1 teaspoon fish sauce
1/8 teaspoon pepper
Hot rice noodles, or egg noodles to serve 4
In a small bowl, soak black mushrooms in hot water for 15 minutes. Drain well in a colander and shred, discarding the stems.
In another small bowl, stir together cornstarch and broth. Set aside.
In a large skillet or wok, heat 2 tablespoons 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.
Wash skillet or wok and dry thoroughly. Heat 1 tablespoon oil in wok over high heat for 1 minute. Add onion and garlic and cook, stirring constantly, for 2 minutes until nearly tender.
Add broccoli and stir well. Stir cornstarch-broth mixture and add to the vegetables. Cover, reduce heat to low, and simmer for 2 to 3 minutes, or until broccoli is crisp-tender.
Add mushrooms, soy sauce, fish sauce, pepper, and meat. Cook, stirring frequently, for 1 to 2 minutes, or until heated through.
Serve hot with noodles.