Chinese Beef and Broccoli Noodles

Ingredients

• 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

Method

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).1 min timer
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.1 min timer
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!2 min timer