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This is a Bill Granger recipe that calls for Gai Larn or Chinese Broccoli. Naturally, we can't get such exotic veggies in Yorkshire, so I've used normal Broccoli and that works a treat.
Ingredients
Makes 4 servings
- 375g fresh rice noodles
- 2 tsp sesame oil
- 3 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1 ½ tbsp chinese rice wine
- 3 tbsp chicken stock
- 2 tsp sugar
- 1 tbsp groundnut oil
- 600g beef fillet or rump, thinly sliced
- 4cm fresh ginger, grated
- 1 head of broccoli cut into small florets
Preparation
1. Cover the noodles in boiling salted water and cook according to the packet instructions.
2. Drain and toss in the sesame oil.
3. Meanwhile, stir together the oyster sauce, soy sauce, rice wine, stock and sugar.
4. Heat a wok over high heat. Add the groundnut oil and, when smoking, add the beef, cooking for 1 minutes to seal and brown. Remove and set aside.
5. Add the ginger and broccoli and stir fry for 2 mins.
6. Add the beef and sauce and cook for another minute, to slightly reduce the sauce.
7. Toss the noodles through the sauce and serve with the beef stir fry.
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