Chinese Beef and Broccoli Noodles
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- sesame seeds
- 1/2 cup / 125 ml water
- 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 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 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)
- chopped shallots / green onions / scallions
- Carbohydrate 0.7070175 g
- Cholesterol 0 mg
- Fat 6.56005049572041 g
- Fiber 0.355770005750656 g
- Protein 0.5345595 g
- Saturated Fat 1.06531604927675 g
- Serving Size 1 1 Serving (11g)
- Sodium 0.33165 mg
- Sugar 0.351247494249344 g
- Trans Fat 0.313819649790301 g
- Calories 62 calories
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). 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!
