Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Beef Marinade
- 500 g lean flank steak thinly sliced
- 2 tsp sesame oil
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- ½ tsp white pepper
- 8 g cornstarch
- 1 tsp baking soda
Sauce
- 1 tsp sesame oil
- 2 ½ tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 9 g coconut sugar
- 1 tbsp Shaoxing wine (Chinese cooking wine)
- 3 tbsp water
Stir Fry
- 1 tbsp avocado oil
- 1 tbsp ginger paste
- 1 brown onion thinly sliced
- 5 cloves garlic minced
- 600 g fresh rice noodles (or 220g dried rice noodles)
- 364 g Chinese broccoli, chopped (stems and leaves separated)
- 1 cup bean sprouts
- ½ cup spring onions, sliced
Method
Marinate beef for 15 minutes. Mix sauce ingredients in a bowl. Separate fresh noodles or prepare dried rice noodles according to instructions.
Heat pan over high heat. Sear beef in batches for 2–3 minutes until browned and slightly charred, letting it sit undisturbed for 1 minute before flipping. Remove from pan.
Reduce heat to medium high, then add oil, then onion, garlic and ginger. Stir-fry for 1–2 minutes until fragrant. Add Chinese broccoli stems and cook for 2 minutes, then add leaves and cook a further 1–2 minutes until wilted. Remove from pan.
Increase pan heat, add noodles to the hot pan and let sit undisturbed for 30 seconds to lightly char. Toss gently, being careful not to break the noodles, then add sauce and cook for 1 minute until evenly coated.
Return beef and vegetables to the pan and toss for 1–2 minutes until glossy and combined. Add bean sprouts and spring onions in the final 30 seconds. Serve immediately with chilli oil and chilli flakes if desired.
