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2 tbsp vegetable oil
5 garlic cloves
20g (0.7 oz) finely julienned ginger
400g (14 oz) beef mince
200g (7 oz) broccoli
4 tbsp oyster sauce
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp sugar
1 tsp sesame oil
600g (1.4 lb) cooked noodles (use any you like e.g. udon, hokkien or any other type of wheat noodle)
1/4 cup finely sliced spring onion
1 tsp black sesame seeds
Marion’s Kitchen Crispy Chilli Oil, to serve
Heat oil in a wok or large frying pan over medium heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Add the beef mince and stir-fry for about a minute. Add the broccoli and stir-fry for a minute. Cover with a lid for 1 minute to help the broccoli steam through (optional). Once the beef is cooked and the broccoli is tender (but still crunchy), add the oyster sauce, soy sauces, sugar and sesame oil. Stir-fry until well combined and the beef has soaked up most of the sauce. Toss through the spring onion and sesame seeds.
Divide noodles among serving bowls. Top with the beef mixture (alternatively you can toss the noodles through the beef in the wok). Spoon over the Crispy Chilli Oil and serve.
