Chinese Beef and Broccoli Noodles


Servings: 4

Ingredients

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
14 – 15 oz egg noodles (hokkien, lo mein, singapore – from the fridge) (Note 1)

Sauce:

1/2 cup 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)

Optional Garnishes:

Sesame seeds
Chopped shallots / green onions / scallions

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.

Recipe Notes

1. Noodles: I make this with fresh noodles, sold in the fridge section. I use egg (yellow noodles). If you only have dried, use about 8 oz (use yellow noodles). Cook them per the packet before or with the broccoli (depends how long it takes, broccoli only needs 1 1/2 – 2 minutes max).

This can also be made with dried rice noodles (white) – use 7 oz (it expands more so use less).

2. Soy Sauce: Not all soy sauces are created equal. Light soy sauce is saltier than all purpose and dark soy sauce. Dark soy sauce has a more intense flavour and makes the noodles a darker colour.

You can use all purpose soy sauce (i.e. not labelled “Dark” or “Light”, like Kikkoman) in place of both of these. The colour of your stir fry will not be quite as dark but the flavour will be similar. You can also substitute the dark soy sauce with 1.5 tbsp of light soy sauce. DO NOT use just dark soy sauce – the sauce flavour will be way too strong. Also please do not use sweet soy sauce / kecap manis.

3. Cooking Wine: Dry Sherry, Japanese cooking sake and Mirin are great subs. If using Mirin, omit the sugar. If you cannot consume alcohol, omit this and use Chicken or Beef Broth instead of the water in the sauce.

4. This is the stir fried noodles version of Chinese Beef and Broccoli. The sauce flavour is stronger because there’s more ingredients for the sauce to coat.

6. All Purpose Stir Fry Sauce: This can be made using Charlie, my All Purpose Stir Fry Sauce which can be kept for weeks and weeks, so make a big batch. Give the jar a good scrape, use use a spoon if needed to mix up the cornflour that will have settled at the bottom of the jar. Then use 6 tbsp of Charlie + 1/2 cup of water + Chinese Five Spice in place of all the Sauce ingredients.
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