150 g (5 oz) trimmed rump steak, cut into thin strips
1 onion, sliced
1 red pepper, cut into strips
150 g (5 oz) broccoli, broken into small florets
small handful of bean sprouts (optional)
175 g (6 oz) dried fine egg noodles
120 g (3 3/4 oz) black bean stir-fry sauce, or similar
Heat the oil in a frying pan or wok and cook the steak over a medium-high heat for about 2 minutes, stirring occasionally, until browned, then remove with a slotted spoon and set aside.
Return the pan to the heat, adding a little extra oil if necessary, and stir-fry the onion and peppers for 2–3 minutes until they begin to soften. Stir the broccoli into the pan and cook for a further 2 minutes, then add the bean sprouts, if using, and cook for 1–2 minutes, just until they begin to wilt.
Meanwhile, cook the noodles for about 3 minutes or according to the packet instructions until just tender.
Return the beef to the pan to reheat, add the black bean sauce, then tip the drained noodles into the pan and toss quickly to combine. Heap into 2 warmed bowls to serve.