This beef with broccoli is a classic Chinese recipe that you can prepare in a very short time, even taking less time than going for Chinese takeout. You can substitute beef for chicken if desired. The secret of its delicious and delirious flavour is in marinating the beef.
Oh, and if you have a wok then this is the time to use it, but if not, you can simply use your everyday frying pan.
You can accompany this recipe with white rice rather than noodles if desired.
Prep Time: 10-15 mins
Cook Time: 10-15 mins
Serves: 4
Ingredients:
450g beef rump or fillet
1½ tbsp peanut/vegetable oil
1½ tbsp peanut/vegetable oil
2 garlic cloves, finely chopped
½ onion, finely sliced
1 large head broccoli, broken into small florets
450g egg/rice noodles
For the sauce:
125ml water
1 tbsp cornflour
2 tbsp dark soy sauce
2 tbsp dark soy sauce
1½ tbsp light soy sauce
1½ tbsp Chinese cooking wine or mirin
1½ tbsp Chinese cooking wine or mirin
1 large pinch Chinese five-spice powder
¼ tsp pepper (white or black)
¼ tsp pepper (white or black)
Instructions:
1. For the sauce: Place water and cornflour in a bowl and mix. Then add the remaining ingredients and mix.
2. For the beef: Place in a bowl and add 1½ tbsp sauce and mix.
3. Bring a large pot of water to a boil. Add broccoli and cook for 1 minute. Add noodles and then after after 15 seconds, use a
wooden spoon to separate the noodles then immediately drain (you shouldn't have
the noodles in the water for more than 1 minute).
4. Heat oil in a wok or large frying pan over high heat.
5. Add the garlic, quickly stir. Add the onion and cook for 1 minute until softened and lightly browned,
6. Add beef and cook until it changes from red to brown.
7. Add noodles, broccoli and remaining sauce. Toss together for 2 minutes until the sauce coats the noodles.
Tip 1: When you choose your beef, make sure it has as little fat as possible.
Tip 2: Don't throw away the broccoli stems, you can also sauté them and they will give an even crunchier texture to this dish.