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Recipe

Chinese Beef Broccoli Noodles

19 ingredients, 9 stages

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Lynn Succar's Chinese beef and broccoli noodles with cashews, sesame and coriander, in a two handled pan seen from above.
Udon noodles
Beef fillet
Broccoli
Roasted cashews
Green onion

Chinese Beef Broccoli Noodles

Ingredients

Portions and timings are still being written up. The ingredients and the method are Lynn’s own.

For the dish

  • beef fillet200 to 400 g
  • green onions2 to 3
  • minced garlic1 tbsp
  • minced ginger1 tbsp
  • broccoli head1 large
  • udon noodles200 to 400 g

Sauce

  • water1/4 cup
  • soya sauce1/4 cup
  • sesame oil1 tbsp
  • rice vinegar1/2 tsp
  • sriracha1 to 2 tbsp
  • sugar or honey1 tsp
  • Chinese 5 spice1/4 tsp
  • white or black pepper1/4 tsp
  • cornflour1 tbsp

Toppings

  • Green onion
  • Coriander
  • Sesame seeds
  • Roasted cashews

Method

9 stages

  1. Prepare the sauce

    • In a small bowl, whisk together the water, soy sauce, sesame oil, rice vinegar, sriracha, sugar or honey, Chinese 5-spice, black or white pepper and cornflour.
    • Mix well until the cornflour is completely dissolved.
    • Set aside.

  2. Prepare the beef

    • Slice the beef fillet thinly against the grain.
    • Pat dry and season lightly with salt and pepper.

  3. Cook the broccoli

    • Cut the broccoli into small florets.
    • Bring a pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes, until bright green and just tender.
    • Drain well.

  4. Cook the noodles

    • Prepare the udon noodles according to the package instructions.
    • Drain and set aside.
    • If using fresh udon, rinse briefly under warm water to loosen the noodles.

  5. Sear the beef

    • Heat a large wok or frying pan over high heat with a little neutral oil.
    • Add the beef in a single layer and sear for 1 to 2 minutes per side, working in batches if necessary so the pan doesn’t become overcrowded.
    • Remove the beef and set aside.

  6. Build the stir-fry

    • In the same wok, add the minced garlic and ginger.
    • Stir-fry for 30 seconds until fragrant.
    • Add the blanched broccoli and toss over high heat for 1 to 2 minutes.

  7. Add the sauce

    • Give the sauce another quick stir, then pour it into the wok.
    • Allow it to bubble for 30 to 60 seconds, stirring constantly, until it thickens into a glossy sauce.

  8. Add the noodles and beef

    • Return the beef to the wok and add the udon noodles.
    • Toss everything together over high heat for 1 to 2 minutes, making sure the noodles are completely coated in the sauce.
    • If the sauce becomes too thick, add a splash of water and toss again.

  9. Finish and serve

    • Transfer to a serving dish and finish with sliced green onion, fresh coriander, sesame seeds and roasted cashews.
    • Serve immediately while hot and glossy.

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