Beef broccoli noodles


1 tbsp Japanese rice vinegar
1 tsp light brown soft sugar
2 tsp oyster sauce
1 tsp fish sauce
2 tsp light soy sauce
230-240g rump steak
1 small head of broccoli (about 250g), cut into small florets
1 tbsp sunflower oil
2 garlic cloves, thinly sliced
150g pack Amoy Straight to Wok Rice Ribbon Noodles
1 red chilli, finely sliced

Beef & broccoli noodles


1. In a bowl, mix the vinegar, sugar, oyster, fish and soy sauces. Trim and discard the excess fat from the steak, then finely slice the meat; add to the bowl with the marinade. Meanwhile, blanch the broccoli in a pan of boiling water for 2 minutes. Drain and rinse under cold water to cool, then set aside on kitchen paper to soak up the excess water.
2. Heat the oil in a large wok until smoking hot. Add the garlic and fry for 30 seconds, then lift the beef from the bowl, scraping off and reserving as much marinade as possible. Add the beef to the pan and stir-fry for 3-4 minutes until coated in a sticky glaze.
3. Break up the noodles inside the pack, then tip into the pan with the broccoli, chilli and reserved marinade. Toss together until everything is cooked through. Ready to serve with lime wedges for squeezing over.

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