Categories: October

Ingredients

• 250g thick or medium rice noodles
• 2 tbsp sesame oil
• 3 tbsp oyster sauce
• 3 tbsp low-salt soy sauce
• 2 tsp sugar
• 300g tenderstem broccoli, cut into bite-size pieces
• 1 onion, cut into thin wedges
• 3 garlic cloves, crushed
• pinch of crushed chillies
• 450g beef frying steak, thinly sliced
• spring onions, thinly sliced, to garnish

Directions

1. Cook the noodles according to packet instructions. Drain, rinse under cold water, toss in 1 tablespoon of the sesame oil and set aside. In a bowl, mix the sauces and the sugar.

2. Blanch the broccoli by plunging in boiling water for 1 minute. Drain and refresh under cold water. Set aside.

3. Heat the remaining oil in a wok or large frying pan over a high heat. Add the onion and stir-fry for a couple of minutes, then add the garlic and chillies and fry for 30 seconds. Add the beef and stir-fry for 1-2 minutes until browned all over. Stir in the broccoli, cook for 1 minute, then add the noodles and the sauce mixture. Toss to combine, and cook for a few minutes to heat through. Season, divide between bowls and garnish with slices of spring onion.

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