Directions
- 1Slice the beef thinly.
- 2In a bowl, combine the beef with light soy sauce, dark soy sauce, cornstarch, bicarb soda, sugar, and high-fry oil. Mix well and set aside.
- 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 until crispy, then set it aside.
- 6Add the beansprouts, spring onions, tender-stem broccoli, and garlic to the pan and cook for 2 minutes.
- 7Add the flat rice noodles to the pan.
- 8Pour the prepared sauce over the noodles and vegetables, and cook until the noodles are oozing and golden brown.
- 9Add the crispy beef back into the pan and cook for another 2 minutes.
- 10Serve hot and fresh.
Ingredients
- 500 g skirt/flank beef steak
- 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
- 3 cloves garlic
- 1 bunch tender-stem broccoli (broccolini)
- 500 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
- Using bicarb soda in the beef makes it tender when fried.
- Cornflour on top of the beef makes it crispy.
- Traditionally made with beansprouts and spring onions, but adding tender-stem broccoli is a good variation.
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