This quick stir‑fry is all about big flavour with minimal fuss.
Thin slices of beef are cooked quickly so they stay tender, then tossed with white sprouting broccoli and noodles in a savoury, slightly sweet sauce.
It’s ideal for a busy weeknight supper.
Ingredients (serves 2–3)
- 350–400g beef steak (rump, sirloin or skirt)
- 200g white sprouting broccoli, trimmed
- 2 nests egg noodles
- 1 tbsp vegetable or groundnut oil
- 1 clove garlic, finely chopped
- Small piece of ginger, grated
- 2 spring onions, sliced
For the sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp honey or brown sugar
- 1 tsp sesame oil
- Splash of water
Method
- Cook the noodles according to the packet instructions. Drain and set aside.
- Slice the beef thinly against the grain. Blanch the broccoli for 2-3 minutes, then drain well.
- Heat the oil in a wok over a high heat. Cook the beef for 1-2 minutes, then remove from the pan.
- Add the garlic and ginger, cook briefly, then add the broccoli. Return the beef and noodles to the pan, add the sauce, and toss for 1-2 minutes.
- Finish with the spring onions and a light drizzle of sesame oil.
You can find us in Fulham, Putney, and South Kensington, where we offer in store click and collect.
Otherwise, you can shop online today and order directly to your door.
