Chinese Beef and Broccoli Stir Fry Recipes

Ingredients :

60ml peanut oil

1kg fresh rice noodle rolls, cut into 2cm strips, separated

500g rump steak, trimmed and thinly sliced

1 onion, cut into wedges

4 cloves garlic, chopped

400g Chinese broccoli, cut into 3cm lengths

1 tbsp soy sauce

60ml kecap manis

1 small, fresh red chili, chopped

125ml beef stock

1. Heat a wok over medium heat, add 2 tbsp of the peanut oil and swirl to coat the side of the wok.
2. Add the noodles and stir fry gently for 2 minutes.
3. Remove from the wok.
4. Reheat the wok over high heat, add the remaining oil and swirl to coat.
5. Add the beef in batches and cook for 3 minutes, or until browned.
6. Remove from the wok.
7. Add the onion and stir fry for 1-2 minutes, then add the garlic and cook for a further 30 seconds.
8. Return all the beef to the wok and add the Chinese broccoli, soy sauce, kecap manis, chili and beef stock, and cook over medium heat for 2-3 minutes.
9. Divide the noodles among four serving plates and top with the beef mixture.
10. Serve immediately.

The noodles may break up during cooking. This will not affect the flavor of the dish.

Ready to eat in 25 minutes

Serves 4 - 6

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