Beef and Broccoli Noodle Stir Fry

Add a teaspoon of oil to a wok or large frying pan and put n a medium heat.

When hot, add the broccoli and sugar snaps and cook, stirring frequently for about 3 – 4 minutes or until lovely and tender.

Add the garlic and ginger to the wok and cook for a further 30 seconds.

Remove the broccoli, ginger and garlic from the wok onto a warmed dish and cover with foil to keep warm.

Give the pan a quick wipe with kitchen paper and add the tablespoon of oil. Turn the heat to high.

Place the sliced steak onto a chopping board and season with salt and pepper all over. Adds flavour and a crust. The wok should be hot. Add the beef, in batches depending on size of wok etc.

Fry for 3 minutes each side until cooked and browned all over.

Return the tender broccoli, sugar snaps, garlic and ginger back to the wok and fry for a further few minutes until warmed through fully.

Bring a large pan of water to a boil and add the noodles. Cook according to the packet instructions (See Notes) but normally only 2 – 3 minutes.

While the broccoli is warming up, combine the beef stock, sugar, sesame oil, soy sauce and oyster in a small bowl and whisk to combine.

In a separate small bowl, add the cornflour/cornstarch and a tablespoon of cold water and stir to create an emulsion.

Pour the beef stock liquid over the beef and broccoli and cook for 1 minute.

Add the cornflour/cornstarch mixture to the wok and stir well to combine.

Drain the noodles and add straight to the wok and toss to coat.

Bring the wok up to a boil and cook for 1 minute. By then the sauce will start to thicken and look gorgeous.

Serve immediately in warmed bowls.