Chinese Beef and Broccoli Noodles
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.95 out of 5 stars
(37)
Ingredients
4 servings
- 350 - 400 g / 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)
- 400 - 450g / 14 - 15 oz egg noodles (hokkien, lo mein, singapore - from the fridge) (Note 1)
- 1/2 cup / 125 ml 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)
- Sesame seeds
- Chopped shallots / green onions / scallions
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Preparation
Step 1
Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
Step 2
Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
Step 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).
Step 4
Stir Fry:
Step 5
Heat oil in a large skillet over high heat.
Step 6
Add garlic, quickly stir. Add onion and cook for 1 minute until it's tinged with brown.
Step 7
Add beef and cook until it changes from red to brown.
Step 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!
Step 9
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