Beef and Broccoli Stir Fry
with Carrots and Sesame Shanghai Noodles
Ingredients
- Sliced Beef
- Shanghai Noodles
- Garlic Clove(s)
- Ginger Purée
- Broccoli Florets
- Green Onion(s)
- Yellow Onion(s)
- Cane Sugar
- Sesame Oil
- Sauce Blend (allergens: soy, sulphites, oyster, wheat)
- Red Pepper Flakes
- White Cooking Wine
- Carrot(s) julienne
- Toasted Sesame Seeds
Necessary elements
Bol, Large non-stick skillet
1. Cut any large broccoli florets into 1 inch pieces. Thinly slice green onion. Peel garlic and trim ends. Chop garlic.
2. In a small bowl, combine sauce blend, raw sugar and half of the green onion until sugar dissolves.
3. Drain sliced beef and pat dry with paper towel. Season well with salt and pepper. Heat 1 tbsp. oil in a large non-stick skillet over medium-high. Once hot, add beef, onion, garlic and ginger. Season to preference with red pepper flakes. Cook for 45 minutes, until beef is browned and starting to crisp. Remove from skillet and set aside on a large plate.
4. To same skillet, add 1/2 tbsp. oil, White cooking wine and broccoli and cook for 12 minutes, until bright green and crisp. Add 1/4 cup water, cover with a lid and steam for 2 minutes, or until liquid has mostly evaporated. Remove broccoli from skillet and set aside with beef and onions.
5. Add sesame oil, carrots and noodles to skillet. Toss to combine. Cook for 13 minutes, or until noodles are heated through. Add beef, onion, broccoli and prepared sauce to skillet and toss to coat. Season to taste with salt and pepper. Cook for 23 minutes, or until beef has reached an internal temperature of 165°F and sauce has thickened and coats noodles and vegetables.
6. Divide stir-fry onto plates. Garnish with remaining green onion and toasted sesame seeds. Enjoy!