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Judith Hurley's Health Tips

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Jim Coleman Recipes

Stir-fry Linguini with Beef, Tomatoes and Broccoli


  • 2 Tablespoons light soy sauce
  • 2 Tablespoons oyster sauce
  • 2 Tablespoons white wine
  • 1 Tablespoon sugar (optional)
  • 1 Tablespoon cornstarch
  • 1 teaspoon dark sesame oil
  • 1 pound beef sirloin, thinly sliced
  • 1 box linguini, cooked according to package directions, cooled and drained
  • 2 Tablespoons olive oil
  • 3 large garlic cloves, crushed and finely chopped
  • 1 cup chicken broth
  • 1 pound Chinese broccoli, cut into bite size chunks or florets
  • 2 tomatoes, thinly sliced
  • Freshly ground black pepper


In a medium bowl, whisk together 1 Tablespoon each soy sauce, oyster sauce, and wine. Add the sugar and continue to whisk until completely dissolved. Stir in the cornstarch and continue mixing until smooth. Add the sesame oil and beef and mix well. Marinate for 30 minutes.

Heat 1 Tablespoon of the olive oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds. Add the beef mixture and stir-fry until tender approximately 2 minutes. Transfer to a plate. Add the remaining Tablespoon of olive oil with 3/4 cup of the broth and cook the broccoli until tender, 3 to 5 minutes. Transfer the broccoli to the same plate.

Add the remaining broth and the remaining Tablespoons each of soy sauce, oyster sauce, and wine to the same skillet and bring to a boil over high heat. Add the linguini and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened, 2 to 3 minutes. Return the beef and broccoli to the skillet with the tomato slices and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.

©2008 WHYY