Beef & Tenderstem Broccoli Stir Fry Noodles

Beef & Tenderstem Broccoli Stir Fry Noodles

Asian-style dishes can sometimes demand endless lists of complicated ingredients – but not this. Here, ginger and chilli add a kick of heat to a hearty, takeaway-style main, perfect as the weather cools and the nights draw in.
Total Time
10 Minutes 35 minutes prep
200g of tenderstem broccoli, halved
300g of lean sirloin steak, cut into wafer-thin strips
1 red chilli, de-seeded
2 cloves of garlic, peeled
2cm piece of root ginger, peeled
2 tbsp of wok/stir-fry oil
100g of baby corn, halved lengthways
½ red pepper, finely sliced
75g of bamboo shoots
2 handfuls of beansprouts
1 bunch of spring onions, sliced thickly
2 individual packs wok-ready rice noodles
2 tbsp of runny honey
2 tbsp of rice wine or dry sherry
1 tbsp of reduced-salt soy sauce
1 tbsp of chopped fresh coriander, to garnish
Step 1

Place the steak in a bowl.

Step 2

Either by hand, or in a small food processor, finely chop the chilli, garlic and ginger. Stir into the strips of beef and leave to marinade for about 30 minutes at room temperature.

Step 3

Heat a large wok, and add 1 tbsp of the oil. Once it is almost smoking, add the beef and marinade, and stir-fry for a few minutes until the meat is cooked and has started to become golden. Remove from the wok and keep warm.

Step 4

Return the wok to the heat and add the remaining oil. Once it is almost smoking, add the tenderstem, baby corn and red pepper. Stir fry for a few minutes, until the vegetables are starting to soften. Add the bamboo shoots, beansprouts, spring onions and stir-fry for a minute or so before returning the beef to the wok and adding the noodles. Continue to stir-fry until the noodles are heated through.

Step 5

Add the honey, rice wine or sherry and soy sauce. Cook and toss everything around in the pan for a minute to coat everything in the sauce and then serve onto plates. Scatter with coriander and serve.

Recipe Courtesy Of

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