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In a medium bowl combine marinade ingredients -- 1 tbsp sugar, 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tbsp water and 1 tbsp minced garlic, stirring well to dissolve sugar. Add in beef and mix well. Allow to marinate for 30 minutes. If using fresh noodles, separate them and place aside. If using dry noodles, cook according to package and set aside. Mix water and corn starch to form a slurry. Heat up a medium sauce pan on medium low, add oil and cook garlic until fragrant. Pour in broth, water, then mix in sugar, soy sauce, and oyster sauce. Increase heat to medium. When simmering, mix in slurry. Cook for about 3 more minutes and turn off heat, stirring occasionally. Add black pepper. Set aside. Heat up a wok or deep bottomed pot on high heat. Add oil, and cook onions for about 1-2 minutes. Add in beef and cook until almost done. Next, mix in carrots and cook for 1 minute. Reduce heat to medium, throw in the bok choy, baby corn and optional mushrooms and mix well with the rest of the ingredients. Cover with a lid and cook for 5 minutes. Finally, add in noodles, thoroughly sauteing for an additional 5-6 minutes. Plate noodles and veggies, and ladle sauce over to enjoy!
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Professional-grade blender — silky purees, hot soups, nut butters
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
Standard kitchen ladle — soups, stocks, sauces, punch
Large balloon whisk — whip cream, eggs, sauces, incorporate air