Directions
- 1Cut thin slices of beef and coat them with 1 tsp light soy sauce, 1 tsp dark soy sauce, 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 possible).
- 2Cut all the other ingredients (beansprouts, spring onions, garlic, and broccoli) to size.
- 3Fry the beef in a wok or large frying pan with a bit of high-fry oil until crispy. Set aside.
- 4Add beansprouts, spring onions, garlic, and broccoli to the pan and cook for 2 minutes.
- 5Add the rice noodles to the pan.
- 6In 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 stir until they are golden brown.
- 7Add the cooked beef back to the pan and cook for another 2 minutes.
- 8Serve hot.
Ingredients
- 400 g skirt/flank beef steak, trimmed
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp 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
- 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
knifecutting boardwok or large frying panbowlchopping board
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