A delicious twist on the classic Beef and Broccoli stir fry, this recipe adds noodles for a satisfying meal. Tender beef, crisp broccoli, and slippery noodles are tossed in a savory sauce that everyone will love!
Ingredients
For the Stir Fry:
- 350 – 400 g (12 – 14 oz) beef rump or fillet, thinly sliced (or another 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)
For the Sauce:
- 1/2 cup (125 ml) water
- 1 tbsp cornflour (cornstarch)
- 2 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine)
- 1 tsp white sugar (omit if using Mirin)
- 1/8 tsp Chinese five spice powder (optional)
- 1/2 tsp sesame oil (optional)
- 1/4 tsp black or white pepper
Optional Garnishes:
- Sesame seeds
- Chopped shallots, green onions, or scallions
Instructions
- Prepare the Sauce:
- In a bowl, mix the water and cornflour until smooth.
- Add the remaining sauce ingredients and mix well. Set aside.
- Marinate the Beef:
- Place the sliced beef in a bowl and add 1 1/2 tbsp of the prepared sauce. Mix to coat the beef evenly.
- Cook the Broccoli and Noodles:
- Bring a large pot of water to a boil.
- Add the broccoli and cook for 1 minute.
- Add the noodles to the pot. After 15 seconds, use a wooden spoon to separate the noodles, then immediately drain. (Do not leave the noodles in the water for more than 1 minute.)
- Stir Fry:
- Heat the oil in a large skillet or wok over high heat.
- Add the garlic and stir quickly until fragrant.
- Add the onion and cook for about 1 minute until it starts to brown.
- Add the marinated beef and cook until it changes from red to brown.
- Add the cooked noodles, broccoli, and the remaining sauce. Toss everything together for 1 1/2 to 2 minutes, or until the sauce thickens and coats the noodles.
- Serve:
- Sprinkle with sesame seeds and chopped shallots, if desired. Serve hot and enjoy!
Notes
- For a lower sodium version, use low sodium soy sauce for both the dark and light soy sauces, which will reduce the sodium content to approximately 537 mg per serving.
