400g (14 oz) thinly sliced beef (use tender cuts such as rib eye, scotch fillet, tenderloin, striploin or sirloin)
1 cup Marion’s Kitchen Thai Pepper + Garlic Asian Steakhouse Marinade (use my store locator to find out where to buy) OR 1 quantity Thai Pepper Steak Marinade (find the recipe here)
2 tbsp vegetable oil
3 garlic cloves, chopped
200g (7 oz) broccoli florets, cut into small pieces
400g (14 oz) fresh hokkien noodles (or 400g of any cooked noodles you prefer)
2 tbsp oyster sauce
Cook the noodles in boiling water until almost tender. They’ll need to cook longer when they’re stir-fried so don’t overcook them at this stage. Drain and set aside.
Place the beef in a large bowl along with ½ cup of the Thai Pepper + Garlic Marinade. Mix until well combined.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and stir-fry for a few seconds. Then add the beef. Stir-fry for 1-2 minutes or until almost cooked. Then add the broccoli and stir-fry for another minute. Add the noodles, the remaining ½ cup of marinade and the oyster sauce. Stir-fry until well combined and the broccoli is just tender but still crunchy (if you prefer softer broccoli, blanche the florets in the noodle cooking water before adding). Serve and Enjoy!