Chinese Beef and Broccoli Noodles

By drinkfairy

Everybody's favourite Chinese Beef and Broccoli - with noodles! I make this in a large skillet because it serves 4 so there's too much for a wok. If you scale it down to serve 2 (use scaler by hovering over Servings), you can make this in a wok. See notes for how to make this with CHARLIE, my all purpose stir fry sauce. Recipe VIDEO below.

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 - 450 g / 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

Preparation

Step 1

Instructions

Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.

Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.

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).

Stir Fry:

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!