Description
A classic Chinese-inspired stir-fry featuring tender slices of beef rump or fillet cooked with fresh broccoli and flavorful egg noodles. This hearty dish is tossed in a savory sauce made with dark and light soy sauces, Chinese cooking wine, and a hint of sesame oil, delivering a perfectly balanced meal in about 20 minutes.
Ingredients
Scale
Main Ingredients
- 350 – 400 g / 12 – 14 oz beef rump or fillet, thinly sliced (or other quick-cooking cut)
- 1 1/2 tbsp peanut or vegetable oil
- 2 garlic cloves, finely chopped
- 1/2 onion, finely sliced
- 1 large head broccoli, broken into small florets
- 400 – 450 g / 14 – 15 oz egg noodles (hokkien, lo mein, or singapore-style, refrigerated)
Sauce Ingredients
- 1/2 cup / 125 ml water
- 1 tbsp cornflour / cornstarch
- 2 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp Chinese cooking wine / Shaoxing wine
- 1 tsp white sugar (omit if using Mirin)
- 1/8 tsp Chinese five spice powder (optional)
- 1/2 tsp sesame oil (optional)
- 1/4 tsp white or black pepper
Garnish
- Sesame seeds
- Chopped shallots / green onions / scallions
Instructions
- Prepare the sauce: In a bowl, combine water and cornflour, stirring until smooth. Add dark soy sauce, light soy sauce, Chinese cooking wine, white sugar, Chinese five spice powder, sesame oil, and pepper. Mix thoroughly to create a uniform sauce.
- Marinate the beef: Place the thinly sliced beef in a separate bowl. Add 1 1/2 tablespoons of the prepared sauce to the beef and toss to coat evenly. Set aside to marinate briefly while preparing other ingredients.
- Cook broccoli and noodles: Bring a large pot of water to a boil. Add broccoli florets and cook for 1 minute. Add egg noodles and after 15 seconds, use a wooden spoon to gently separate the noodles. Drain immediately, ensuring the noodles and broccoli do not remain in water for more than 1 minute to preserve texture.
- Stir-fry beef and aromatics: Heat peanut or vegetable oil in a large skillet over medium-high heat. Add garlic and sliced onion, sautéing until fragrant and translucent. Add the marinated beef and stir-fry until cooked through and browned, about 2-3 minutes.
- Combine all elements: Return the drained broccoli and noodles to the skillet with beef. Pour the remaining sauce over the mixture. Toss everything together over heat until the sauce thickens and coats all ingredients evenly.
- Garnish and serve: Sprinkle sesame seeds and chopped shallots or green onions on top. Serve immediately for a delicious, hearty meal.
Notes
- This recipe serves 4 and is ideal for cooking in a large skillet; for smaller servings (2 people), a wok can be used efficiently.
- For a shortcut, you can use a pre-made stir-fry sauce like CHARLIE, adjusting amounts according to your taste.
- Broccoli and noodles are quickly blanched to maintain crispness and texture.
- Don’t overcook the beef; thin slices cook quickly and remain tender when stir-fried.
- Adjust seasoning to taste, especially the soy sauce and sugar based on preference and dietary needs.
Nutrition
- Serving Size: 328 g
- Calories: 493 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 65 mg
