Recipe: Beef and Broccoli Noodles

Recipe: Beef and Broccoli Noodles

Recipe blogger and home-cook extraordinaire Laura Williams from My Little Hong Kong Kitchen gives us her secrets for some seriously delicious dishes

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 7 Dec '17

Serves: 4

Prep time: 10 min

Cooking time: 10 min



  • 200g dried egg noodles
  • 600g sirloin steak
  • 1 red bell pepper
  • 200g tender-stem broccoli
  • 75g shiitake mushrooms
  • 4 spring onions, plus extra for serving
  • 1 clove garlic
  • ½ tbsp fresh ginger
  • 1 bird’s-eye chilli
  • 2 tbsp dark soy sauce
  • coriander and peanuts


  • ½ cup light soy sauce
  • 3 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 2 tsp caster sugar
  • 1 tsp cracked black pepper
  • 1 clove garlic, minced
  • ½ tbsp fresh ginger, grated
  • olive oil


  1. Cook the noodles in boiling water until al dente. Be careful not to overcook them, as they stir-fry much easier this way. Rinse in cold water and set aside.
  2. Slice the steak into thin strips (removing any excess fat). Slice the bell pepper into thin strips and trim the ends off the tender-stem broccoli. Thinly slice the mushrooms and finely chop the spring onions. Crush the garlic clove and grate the ginger. Finely dice the chilli.
  3. Make the sauce by combining all the ingredients. Taste to ensure it is balanced.
  4. Add a drizzle of groundnut oil (or any flavourless oil) to a wok on medium-high heat. Add the garlic, chilli, ginger and spring onions and stir-fry for 1 min. Add in the chopped vegetables and stir-fry for 3–4 min, or until slightly softened. Add 2 tbsp of the sauce mix to the vegetables and toss through. Set aside the cooked vegetables.
  5. In the same wok, add another drizzle of oil and the beef slices. Cook on high heat until the meat has seared and browned. Add more sauce mix into the wok with the beef and allow to reduce. After 2 min, add the vegetables back into the wok along with the cooked noodles. Toss the ingredients through the noodles and add in the remainder of the sauce along with a splash of water to make the sauce go a little further. Continue to stir-fry to combine. 
  6. Once the noodles are well combined with the beef and vegetables, add in the dark soy sauce and a twist of black pepper along with some chopped coriander.
  7. Top off the noodles with coriander, spring onions and some crushed peanuts for added crunch. Serve.



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