Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serve: 4 people
Ingredients
- 1 cup broccoli florets
- 1 (10 ounce) package rice noodle
- 6 pieces dried shiitake mushrooms, soak in hot water for at least 2 hours
- 1/2 pound beef flanks, cut across the grain into 1/4-inch thick slices, then julienne to 2-inch long pieces
- 1/2 cup cooked ham, cut into thin strips
- 1/4 cup chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons toasted sesame oil
- 2 green onions, cut into 2-inch long pieces
Preparation
In a large stockpot, bring water to boil and blanch broccoli for a few minutes until crisp-tender. Remove broccoli with a slotted spoon, set aside. In the same pot, add the rice noodle and cook to el dente (check package instructions). Drain well. Wash the re-hydrated mushrooms and squeeze out excess liquid. Cut into 1/8-inch strips. In the ActiFry, add the blanched broccoli, noodle, mushrooms, beef, ham, chicken stock, soy sauce, oyster sauce, sesame oil, and green onions. Cover the lid and set the timer for 15 minutes.