Chinese Beef and Broccoli Noodles

recipetineats.com

Renee P

350 to 400 g / 12 to 14 oz beef rump or fillet , thinly sliced (or other quick cooking cut of beef)

1 ½ tbsp peanut or vegetable oil

2 garlic cloves , finely chopped

½ onion , finely sliced

1 large head broccoli , broken into small florets

400 to 450g / 14 to 15 oz egg noodles (hokkien, lo mein, singapore - from the fridge) (Note 1)

subheading: SAUCE:

½ cup / 125 ml water

1 tbsp cornflour / cornstarch

2 tbsp dark soy sauce (Note 2)

1 ½ tbsp light soy sauce (Note 2)

1 ½ tbsp Chinese cooking wine/Shoasing wine (Note 3)

1 tsp white sugar (omit if using Mirin)

⅛ tsp Chinese five spice powder (not critical)

½ tsp sesame oil (not critical)

¼ tsp pepper (white or black)

subheading: OPTIONAL GARNISHES:

Sesame seeds

Chopped shallots / green onions / scallions

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