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Japanese-style beef and broccoli noodles
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1 tbsp essential Waitrose sunflower oil
2 essential Waitrose onions, thinly sliced
100g folded rice noodles
200g pack Tenderstem broccoli spears
2 tbsp light soya sauce
2 tbsp shaoxing wine vinegar
1 tsp cornflour
2 British beef bavette steaks (about 275g total), very thinly sliced
2cm fresh root ginger, sliced into matchsticks
handful coriander, roughly chopped
½ tbsp sesame seeds, toasted, to serve
1. Heat the oil in a large frying pan; add the onions and a pinch of salt. Cook over a medium heat for about 10 minutes, until soft and browned. Meanwhile, soak the noodles according to pack instructions. Steam the broccoli for 3-4 minutes, until tender. Mix together the soya sauce, vinegar and cornflour with 2 tbsp water.
2. Turn the heat to high, season the beef and add to the pan along with the ginger; stir-fry for 2-3 minutes until browned. Add the soya-shaoxing mixture and stir-fry for another minute, until the liquid has reduced to a thin syrupy sauce.
3. Put the noodles on 2 plates; top with the broccoli. Spoon over the beef and scatter with the coriander and sesame seeds.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.