300 g (10 oz) stir-fry beef strips, or rump steak, cut into strips
1 tablespoon dark soy sauce
3 tablespoons Chinese rice wine or dry sherry
1 teaspoon Chinese five-spice powder
2 tablespoons cornflour
1/2 teaspoon sugar
200 g (7 oz) medium dried egg noodles
3 tablespoons vegetable oil
1 onion, halved and thinly sliced
1 red pepper, cored, deseeded and thinly sliced
250 g (8 oz) small broccoli florets
2 garlic cloves, thinly sliced
2.5-cm (1-inch) piece of fresh root ginger, cut into matchsticks
4 tablespoons oyster sauce
100 ml (3 1/2 fl oz) water
Mix the beef with the soy sauce, rice wine, five-spice powder, cornflour and sugar, and set aside to marinate for 15–20 minutes.
Bring a large saucepan of water to the boil, add the egg noodles and immediately remove from the heat. Cover and set aside for 4–5 minutes, until tender. Alternatively, cook according to packet instructions. Drain and cool under running water. Drain well, then toss with 1 tablespoon of the oil.
Heat the remaining oil in a large wok or frying pan, and stir-fry the onion and pepper for 2–3 minutes, until softened slightly, then stir in the broccoli florets and cook for a further 2–3 minutes. Add the garlic and ginger, and cook for 1 minute, stirring frequently.
Tip the beef and its marinade into the pan and stir-fry for 3–4 minutes, until well browned. Pour in the oyster sauce and measured water, then add the noodles. Simmer gently for 2–3 minutes, until the noodles are hot. Heap into shallow bowls and serve immediately.