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Spicy beef and broccoli stir-fry over rice noodles
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Whip up a quick and flavorful Asian beef and broccoli stir-fry in just 20 minutes by following Curtis Stone's recipe.
Ingredients:
  • 100g vermicelli rice noodles
  • 9.20 gm canola oil
  • 500g 3-star beef mince
  • 2 long red chillies, thinly sliced into rounds
  • 2 spring onions (60g total), sliced, white and green parts divided
  • 4cm knob fresh ginger, peeled, finely chopped
  • 1 head broccoli, cut into florets, chopped
  • 84.15 gm chicken stock
  • 100.65 gm oyster sauce
  • 86.63 gm soy sauce
  • 20.00 gm caster sugar
  • 1 tsp corn flour
  • 82.50 ml roasted salted peanuts
Instructions:
  • Bring a large pot of water to a boil. Add the noodles and cook until tender, about 2 minutes. Drain thoroughly.
  • Preheat a wok or large heavy frying pan over medium-high heat until it starts to smoke. Add oil followed by beef, chillies, spring onion whites, ginger, and garlic. Sauté, breaking up the beef, for about 4 minutes until browned. Toss in broccoli and cook for 2 minutes until wilted. Combine stock, oyster sauce, soy sauce, sugar, and cornflour; pour into the wok. Cook for about 1 minute until the sauce thickens. Take off the heat and mix in peanuts and most of the green spring onion parts.
  • Plate the noodles evenly on 4 plates, then generously top with the flavorful stir-fried beef. Finish with a sprinkle of the remaining spring onions and serve promptly.

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