Ingredients

The following ingredients have 4 Servings
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp cornflour ((corn starch))
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 beef fillet steak ((300 g, 10 oz))
  • 1 broccoli head
  • 1/2 onion
  • 2 cloves of garlic
  • 1 tsp ginger puree
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • 2 nests of egg noodles

Instruction

  • Start by making the marinade. In a bowl, combine one tablespoon of light soy sauce, one tablespoon of dark soy sauce, half a tablespoon of corn flour and half a tablespoon of sesame oil and stir.
  • Use a meat tenderizer to bash the beef strips really well, until almost flat.
  • Add them to the marinade, cover the bowl with kitcken foil and leave to rest for at least an hour.
  • Boil the noodles according to the package instructions. Drain the water, add a splash of sesame oil and toss well. Set aside.
  • Add half of the vegetable oil to the wok and fry the beef strips in batches, about 2 minutes on each side, until cooked through.
  • Remove from the wok and set aside.
  • Add the remaining vegetable oil to the wok, chop the onion, garlic and ginger and fry for about 30 seconds.
  • Break the broccoli into small florets, add to the wok and stir fry for 2 minutes.
  • Combine all the ingredients for the sauce: soy sauces, sesame oil, rice vinegar and sugar, and pour it over the broccoli.
  • In go the beef and noodles, stir well to combine, add the chopped parsley and remove from the heat.
  • Serve immediately.