Categories: Asian

Ingredients

• 12 - 14 oz beef rump or fillet, thinly sliced
• 11/2 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 (hokkien, lo mein,
• singapore - from the fridge)
• Sauce
• 1/2 cup water
• 1 tbsp cornflour / cornstarch
• 2 tbsp dark soy sauce
• 11/2 tbsp light soy sauce
• 11/2 tbsp Chinese cooking wine/Shaosing wine
• 1 tsp white sugar
• ⅛ tsp Chinese five spice
• 1/2 tsp sesame oil
• 1/4 tsp pepper (white or black)
• Sesame seeds and chopped shallots / green onions / scallions for garnish

Directions

1. For the Sauce, place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.

2. For the beef, place in a bowl and add 1½ tbsp Sauce. Mix.

3. For the broccoli and 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. Add garlic, quickly stir. Add onion and cook for 1 minute until it’s tinged with brown. Add beef and cook until it changes from red to brown. 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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