World Cuisine

  • ½ teaspoon clear honey, such as acacia
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 teaspoons cornflour
  • 400 g (14 oz) lean beef, trimmed and cut into strips
  • 250 g (8 oz) medium egg noodles
  • 1 teaspoon toasted sesame oil
  • 4 tablespoons groundnut oil
  • 2 teaspoons fresh root ginger, chopped
  • 2 garlic cloves, chopped
  • 1 leek, thinly sliced
  • 200 g (7 oz) broccoli florets, sliced
  • 3 tablespoons water

Mix together the honey, soy sauce, oyster sauce, rice wine and cornflour. Pour half the sauce into a bowl, add the beef and stir well. Cover and marinate in the refrigerator for 30 minutes.

Cook the noodles in boiling water, according to the packet instructions. Refresh in cold running water and drain well, then moisten with the sesame oil. Set aside.

Heat 2 tablespoons oil in a wok over a high heat until the oil starts to shimmer. Add the noodles and cook for about 5 minutes, until the underside is golden. Flip the 'cake' over and cook for about 3 minutes, until pale gold. Place on a warm serving plate.

Heat another tablespoon of the oil as before and add the beef. Stir-fry for about 2 minutes, then tip out on to a plate along with any juices.

Wash the wok quickly and reheat on the hob until dry. Heat the remaining oil and add the ginger, garlic and leek. Stir-fry for 1 minute, then add the broccoli and stir-fry for 2 minutes. Pour in the reserved sauce mixture and measurement water and bring to the boil. Return the beef to the wok and stir for 1 minute. Tip the mixture over the noodles and serve immediately.

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