Categories: Asian

Ingredients

• 12 - 14 oz beef rump or fillet , thinly sliced (or other quick cooking cut of beef)
• 1 1/2 tbsp peanut or vegetable oil
• 2 garlic cloves , finely chopped
• 1/2 onion , finely sliced
• 1 large head broccoli , broken into small florets
• 14 - 15 oz egg noodles
• Sauce:
• 1/2 cup `water
• 1 tbsp cornflour / cornstarch
• 2 tbsp dark soy sauce (Note 2)
• 1 1/2 tbsp light soy sauce (Note 2)
• 1 1/2 tbsp Chinese cooking wine/Shoasing wine (Note 3)
• 1 tsp white sugar (omit if using Mirin)
• 1/8 tsp Chinese five spice powder (not critical)
• 1/2 tsp sesame oil (not critical)
• 1/4 tsp pepper (white or black)
• Optional Garnishes:
• Sesame seeds
• Chopped shallots / green onions / scallions

Directions

1. Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
2. Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
3. Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don’t have the noodles in the water for more than 1 minute).

4. Stir Fry:

5. Heat oil in a large skillet over high heat.
6. Add garlic, quickly stir. Add onion and cook for 1 minute until it’s tinged with brown.
7. Add beef and cook until it changes from red to brown.
8. Add noodles, broccoli and sauce. Toss together for 1 1/2 – 2 minutes or until Sauce thickens and coats the noodles. Sprinkle with sesame seeds and shallots, if using, and serve!

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