Sizzling Beef and Broccoli Stir-Fry

cook 20 mins
  • 1 tablespoon vegetable or sesame oil
  • 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.
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