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Sichuan Pepper Beef & Broccoli Noodles

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Beef mince is the weeknight hero ingredient to get behind. Here, we’re really giving it a whammy of flavour with the numbingly good Sichuan peppercorns and a simple but killer sauce. The broccoli adds crunch and freshness – you could also try broccolini or bok choy.

WATCH THIS RECIPE

Sichuan Pepper Beef & Broccoli Noodles

PREP TIME
20 minutes
COOK TIME
20 minutes
SERVES
4
Ingredients

1 packet (about 270g or 9.5 oz) dried udon noodles

3 tsp Sichuan peppercorns*

1 tbsp vegetable oil

1 onion, sliced

4 garlic cloves, finely chopped

2 long red chillies, finely sliced

500g (1 lb) beef mince

200g (7 oz) broccoli, cut into small florets

¼ cup oyster sauce

¼ cup soy sauce

½ cup spring onions (scallions), finely sliced

1 tbsp sesame oil

chilli flakes, to serve

Steps
Step 1

Cook the udon noodles according to the packet instructions. Drain and rinse under running water to cool.

Step 2

While your noodles are cooking, toast your Sichuan peppercorns in a dry frying pan over medium-high heat until they just start to smoke. Use a mortar and pestle or a spice grinder to grind to a fine powder.

Step 3

When your noodles are cooked, heat the vegetable oil in a wok or frying pan over high heat. Add the onion, garlic and chilli and stir-fry for about a minute. Add the beef and Sichuan pepper powder and stir-fry for 5 minutes or until the beef is just cooked – I like to spread the beef out in the pan then leave it to get a nice golden char. Add broccoli, cooked noodles, oyster sauce and soy sauce. Stir-fry for another 2 minutes until well combined, the noodles are evenly coated with the sauce and the broccoli is tender. Toss through the spring onions. Remove from heat and then toss through the sesame oil. Season with chilli flakes to taste.

Note Icon

Notes:

– Sichuan peppercorns are available in the spice section at many major supermarkets or at your Asian grocer.

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