300g(10.6 oz) sirloin steakcut into thin strips (tip – freeze for 10 minutes so it’s easier to slice thinly)
2tbspcornflour
1pinchsalt
1pinchblack pepper
2tbspvegetable oil
1thumb-sized piece of gingerpeeled and minced
3garlic clovespeeled and minced
200g(7 oz) broccoli(approx. 1 large head) cut into small florets
1red bell pepperdeseeded and sliced
3limes
90ml(6 tbsp) dark soy sauce
6tbspcaster sugar or superfine sugar
1red chillifinely chopped
4spring onions (scallions)chopped into 2cm pieces
To Serve:
1tspchilli flakes
1tspfinely chopped fresh chillies
2spring onions (scallions)finely chopped
Instructions
Cook the noodles in a large pan of boiling water as per the cooking instructions (usually 3-4 minutes). Drain, run under cold water to stop the cooking process, then place in a bowl and toss with the sesame oil to prevent the noodles from sticking together. Put to one side.
Place the steak strips in a bowl and add the cornflour, salt and pepper. Toss together until the beef strips are completely coated.
300 g (10.6 oz) sirloin steak, 2 tbsp cornflour, 1 pinch salt, 1 pinch black pepper
Heat the vegetable oil in a wok or large frying pan over a high heat. When the oil is hot, tip the beef in and fry until dark brown and crispy. Using a slotted spoon, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
2 tbsp vegetable oil
Turn the heat down to medium and add the ginger, garlic, broccoli, and red peppers to the pan. Stir fry for 2-3 minutes until lightly cooked, but still crisp. Remove from the pan with a slotted spoon.
1 thumb-sized piece of ginger, 3 garlic cloves, 200 g (7 oz) broccoli, 1 red bell pepper
Juice the limes over a bowl, then add the soy sauce, sugar and chopped chilli. Stir together and pour into the wok. Turn the heat up to high and let the sauce bubble for 2-3 minutes until reduced by one-third. Add in the cooked noodles and continue to cook until the noodles are heated through. Add in the cooked beef, broccoli, peppers and spring onion. Heat through for 2-3 minutes, moving the noodles around the pan to prevent them sticking. Once everything is hot throughout, dish out into bowls and top with chilli flakes, chopped chillies and spring onions.
3 limes, 90 ml (6 tbsp) dark soy sauce, 6 tbsp caster sugar or superfine sugar, 1 red chilli, 4 spring onions (scallions), 1 tsp chilli flakes, 1 tsp finely chopped fresh chillies, 2 spring onions (scallions)