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Beef and broccoli noodles
A stir fry is just the thing for a quick and easy dinner, and this dish uses straight to wok noodles to make it even simpler. If you like, swap the beef for chicken, pork, tofu or serve with salmon fillets.
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Phil Wang on episode 17, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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200g rump steak, fat cut off
½ tsp cornflour
5 tsp shaoxing rice wine
5 tsp reduced-salt soy sauce
½ tsp caster sugar
200g Tenderstem broccoli, trimmed and thicker stems halved lengthways
2 tbsp sunflower oil
150g shiitake mushrooms, trimmed and thickly sliced
5 salad onions, cut into 3cm pieces
3 clove/s garlic, crushed
25g fresh root ginger, cut into matchsticks
300g Amoy Straight to Wok Medium Noodles
Slice the steak as finely as possible and mix in a bowl with the cornflour, 2 tsp Shaoxing wine, 2 tsp soy sauce and 1⁄4 tsp sugar; set aside. Mix the remaining Shaoxing, soy and sugar in a small bowl and set aside.
Boil the kettle. Put the broccoli in a heatproof bowl, cover with just-boiled water and set aside for 3 minutes, then drain.Rinse under the cold tap and set aside on kitchen paper.
Heat 1 tbsp oil in a wok or large frying pan over a high heat. When hot, fry the beef for 2 minutes until just cooked through. Tip out of the pan and set aside. Heat the remaining 1 tbsp oil in the pan and fry the mushrooms and salad onions for 2 minutes. Add the garlic, ginger, broccoli and a good grind of black pepper and fry for 1 minute.
Break up the noodles with your hands and add to the pan along with the beef. Tip in the soy and Shaoxing mixture and toss together for 2 minutes over the heat. Serve immediately.
Shaoxing is a fermented rice wine that is commonly used in Chinese cooking and has a sweet and savoury flavour. You can use dry sherry as a substitute or chicken stock for a non-alcoholic option.