Unfortunately the beef I bought for this came pre-prepared in a soy & ginger marinade - it was all I could get, weirdly, unless I wanted to spend a fortune on fillet or get a massive sirloin steak - which I didn’t. However if yours comes unadulterated (as I’m sure it will, I think I just shopped on a bad beef day), mix the strips with some soy as well as the rice wine to marinate for 30 minutes or so.
I also bought a bag of ready-to-cook broccoli florets in a moment of laziness, hence the rather specific 240g.
Adding to our list of go-to quick, easy and tasty weeknight stirfries, this is pretty good.
Beef & Broccoli Noodles
serves 2
1½ blocks egg noodles
240g broccoli, cut into small florets
2 tsp sesame oil
300g pack soy marinated beef stir-fry strips
2 tsp rice wine
1 birds eye chilli, finely sliced
3 spring onion, sliced on the diagonal
For the sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp oyster sauce
1 tbsp rice wine vinegar
1 tbsp tomato ketchup
2 medium or 1 large garlic cloves, crushed
1 thumb-sized knob ginger, peeled and sliced into matchsticks
½ tsp sugar
½ tsp sesame oil
½ tsp potato flour mixed with 1 tbsp water
Mix the beef strip with the rice wine and set aside in a bowl while you prepare the rest of the ingredients.
Mix all the ingredients, bar the potato flour mix together in a small bowl and set aside.
Bring a large pan of salted water to the boil and add the noodles & broccoli. Cook according to pack instructions for the noodles then drain well. Separate the broccoli from the noodles, add a tsp of sesame oil to the noodles, mix well and set both aside.
Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for a minute or so until browned.
Add the chilli and stirfry for a minute or two more.
Tip in the sauce and mix it all together well. Let simmer for a couple of minutes then add the potato flour mixture before stirring in half the spring onions and the drained noodles and broccoli.
Cook for a minute so the noodles are warmed through then serve straight away, scattered with the remaining spring onions.
1 tbsp dark soy sauce
3 tbsp oyster sauce
1 tbsp rice wine vinegar
1 tbsp tomato ketchup
2 medium or 1 large garlic cloves, crushed
1 thumb-sized knob ginger, peeled and sliced into matchsticks
½ tsp sugar
½ tsp sesame oil
½ tsp potato flour mixed with 1 tbsp water
Mix all the ingredients, bar the potato flour mix together in a small bowl and set aside.
Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for a minute or so until browned.
Add the chilli and stirfry for a minute or two more.
Tip in the sauce and mix it all together well. Let simmer for a couple of minutes then add the potato flour mixture before stirring in half the spring onions and the drained noodles and broccoli.
No comments:
Post a Comment