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    Beef and broccoli noodles

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes

    Serves: 2


    200g rump steak, fat cut off
    1⁄2 tsp cornflour
    5 tsp Shaoxing rice wine
    5 tsp reduced-salt soy sauce
    1⁄2 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 cloves garlic, crushed
    25g fresh root ginger, cut into matchsticks
    300g Amoy Straight to Wok Medium Noodles


    1.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.

    2. 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.

    3. 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.

    4. 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.

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    Cook’s tip

    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.


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    4 stars