Chinese-Style Beef & Broccoli Rice Noodles

Method

1. 1

   Prep the stir-fry

   Slice the beef flank steak across the grain, cut the broccoli into small florets, grate the ginger, and mince the garlic.
2. 2

   Soak the noodles

   Prepare the rice noodle according to its package directions in a large pot, then drain well and set aside while still warm.

   7 min

   Tip: Rice noodle brands vary; check early to avoid over-softening.

3. 3

   Mix the sauce

   Whisk the soy sauce, oyster sauce, cornstarch, and 60 ml water in a small bowl until the cornstarch is fully dissolved.
4. 4

   Sear the beef

   Heat half the canola oil in a large wok or skillet over high heat. Add beef flank steak in a single layer, season with 1/2 tsp salt and black pepper, and turn once.

   5 min

   Tip: Sear in batches; adding all the beef at once can cool the pan.

5. 5

   Stir-fry the broccoli

   Add the remaining canola oil, broccoli, ginger, and garlic to the wok over high heat. Stir and toss, then return the beef to the pan.

   7 min
6. 6

   Toss and serve

   Add the rice noodle and sauce to the wok over medium-high heat. Toss, then taste and adjust with salt and black pepper before serving.

   4 min