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.
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
Cook the udon noodles according to the packet instructions. Drain and rinse under running water to cool.
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.
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.
– Sichuan peppercorns are available in the spice section at many major supermarkets or at your Asian grocer.