Ingredients

200 g (7 ounces) whole wheat pasta

350 g (12 ounces) flank steaks of veal, thinly sliced

1.5 tablespoon of corn starch

280 g (5 ounces) broccoli, halved and cut into 1 inch (2 cm) pieces

 2 cups sliced mushrooms

2 cloves garlic, minced

1 teaspoon toasted sesame seeds (for garnish)

Sesame oil, oyster sauce, rice wine, soy sauce, soy sauce, peanut oil, white pepper

 Preparation:

Boil, rinse and drain the noodles. Add the sesame oil and mix, set aside in a bowl.

In a small bowl, combine the oyster sauce, rice wine, soy sauce, cornstarch, and white pepper. Stir well to combine.

Heat a large flat-bottomed wok or a large cast-iron skillet over high heat. Add peanut oil. When the oil is hot, add the broccoli and mushrooms. Cook for 2 minutes, stirring occasionally.

Add the thinly sliced beef and minced garlic. Cook, stirring, until the beef is no longer pink, about 2-3 minutes. Then add the sauce mixture and cook until it comes to a boil. Finally, add the cooked pasta and toss to combine.

Serve, sprinkle with toasted sesame seeds, and enjoy.