Serves 4
Directions
- 1Marinate beef for 15 minutes. Mix sauce ingredients in a bowl. Separate fresh noodles.
- 2Heat pan over high heat. Sear beef in batches for 2–3 minutes until browned and slightly charred, letting it sit undisturbed for 1 minute before flipping. Remove from pan.
- 3Reduce heat to medium high, then add oil, onion, garlic, and ginger. Stir-fry for 1–2 minutes until fragrant.
- 4Add Chinese broccoli stems and cook for 2 minutes, then add leaves and cook a further 1–2 minutes until wilted. Remove from pan.
- 5Increase pan heat, add noodles to the hot pan and let sit undisturbed for 30 seconds to lightly char. Toss gently, then add sauce and cook for 1 minute until evenly coated.
- 6Return beef and vegetables to the pan and toss for 1–2 minutes until glossy and combined. Add bean sprouts and spring onions in the final 30 seconds. Serve immediately.
Ingredients
- 500 g lean flank steak, thinly sliced
- 2 tsp sesame oil
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 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
- 3 tbsp water
- 1 tbsp avocado oil
- 1 tbsp ginger paste
- 1 whole brown onion, thinly sliced
- 5 clove garlic, minced
- 600 g fresh rice noodles
- 4 cup chinese broccoli, chopped
- 1 cup bean sprouts
- 1/2 cup spring onions, sliced
- chili oil (optional)
- chili flakes (optional)
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