Directions
- 1Cut thin slices of beef
- 2Coat beef slices with 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp white pepper, 1 tsp cornstarch, 1 tsp bicarb soda, 1 tsp sugar, and 1 Tbsp high-fry oil. Set aside for 10 minutes (or 30 minutes if you have time).
- 3Cut the beansprouts, spring onions, garlic, and broccoli into desired sizes.
- 4Fry the beef in a wok or large frying pan with a bit of high-fry oil until crispy. Set aside.
- 5Add beansprouts, spring onions, garlic, and broccoli to the pan and cook for 2 minutes.
- 6Add the rice noodles to the pan.
- 7In a bowl, mix 1 Tbsp dark soy sauce, 1 Tbsp light soy sauce, 2 Tbsp oyster sauce, 1 Tbsp sesame oil, 1 tsp sugar, and lemon juice. Pour the sauce over the noodles and cook until golden brown.
- 8Add the cooked beef back to the pan and cook for another 2 minutes.
- 9Serve hot.
Ingredients
- 400 g skirt/flank beef steak, trimmed
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp white pepper
- 1 teaspoon cornstarch
- 1 tsp bicarb soda
- 1 tsp sugar
- 1 Tbsp high-fry oil
- 2 Tbsp high-fry oil
- 200 g beansprouts
- 1 bunch spring onions, chopped roughly
- 3 cloves garlic, chopped
- 1 bunch tender-stem Broccoli (broccolini)
- 400 g flat rice noodles
- 1 Tbsp dark soy sauce
- 1 Tbsp light soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 1 tsp sugar
- 1 lemon juice
Equipment
knifewok or large frying panbowl
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