Directions
- 1Cut the beef into thin slices.
- 2Marinate the beef with bicarbonate soda, light soy sauce, dark soy sauce, cornstarch, sugar, and high-fry oil, then set aside for 10 minutes (or ideally 30 minutes).
- 3Chop the spring onions, tender-stem broccoli, and garlic.
- 4Prepare the sauce by mixing dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, and lemon juice in a bowl.
- 5Fry the beef in a wok or large fry pan on high heat with a bit of high-fry oil until crispy, then set it aside.
- 6Add the beansprouts, spring onions, tender-stem broccoli, and garlic into the pan and cook for 2 minutes.
- 7Add the flat rice noodles and the prepared sauce to the pan and cook until the noodles are oozing and golden brown.
- 8Add the crispy beef back into the pan and cook for another 2 minutes.
- 9Serve hot and fresh.
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 (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
cutting boardknifemixing bowlwokfry pantongs
Tips
- Use bicarbonate soda and cornflour on the beef to make it tender and crispy when fried.
- Traditionally made with beansprouts and spring onions only, but adding tender-stem broccoli enhances the dish.
- For dried rice noodles, cook per packet instructions and rinse once cooked.
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