Serves 4
Directions
- 1Marinate beef for 15 minutes.
- 2Mix sauce ingredients in a bowl.
- 3Separate fresh noodles or prepare dried rice noodles according to instructions.
- 4Heat pan over high heat.
- 5Sear beef in batches for 2–3 minutes until browned and slightly charred, letting it sit undisturbed for 1 minute before flipping.
- 6Remove beef from pan.
- 7Reduce heat to medium high.
- 8Add oil, then onion, garlic and ginger.
- 9Stir-fry for 1–2 minutes until fragrant.
- 10Add Chinese broccoli stems and cook for 2 minutes.
- 11Add leaves and cook a further 1–2 minutes until wilted.
- 12Remove vegetables from pan.
- 13Increase pan heat.
- 14Add noodles to the hot pan and let sit undisturbed for 30 seconds to lightly char.
- 15Toss gently, being careful not to break the noodles.
- 16Add sauce and cook for 1 minute until evenly coated.
- 17Return beef and vegetables to the pan and toss for 1–2 minutes until glossy and combined.
- 18Add bean sprouts and spring onions in the final 30 seconds.
- 19Serve immediately with chilli oil and chilli flakes if desired.
Ingredients
- 500 g lean flank steak thinly sliced
- 2 tsp sesame oil
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 0.5 tsp white pepper
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp sesame oil
- 2.5 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tsp coconut sugar
- 1 tbsp Shaoxing wine (Chinese cooking wine)
- 3 tbsp water
- 1 tbsp avocado oil
- 1 tbsp ginger paste
- 1 brown onion thinly sliced
- 5 cloves garlic minced
- 600 g fresh rice noodles
- 220 g dried rice noodles
- 4 cups Chinese broccoli, chopped (stems and leaves separated)
- 1 cup bean sprouts
- 0.5 cup spring onions, sliced
- Chili oil
- chili flakes
Equipment
pan
Tips
- The key is high heat, fast cooking, and building that deep char on both the beef and noodles for that signature wok flavour.
- Fresh rice noodles are recommended.
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