Sirloin steak1 free range or organic, excess fat trimmed off, slice into 1cm slices
Shaohsing rice wine1 tablespoon dry sherry or
Tenderstem Broccoli250g, sliced into 1 inch pieces on the angle
Dark soy sauce2 tablespoons
Egg noodles400g cooked
Bean sprouts1 large handful
Low sodium light soy sauce2 tablespoons
Oyster sauce2 tablespoons
Heat a wok over high heat. When the wok is smoking, add the groundnut oil. Give the oil a swirl in the wok and then quickly add in the garlic, ginger and chilli and stir-fry a few seconds. Quickly add the beef and stir-fry together for a few seconds.
As the beef starts to brown, add the Shaosing rice wine and follow quickly with the broccoli. Stir-fry together for thirty seconds and then add the dark soy sauce and toss well.
Add in the egg noodles and give it a good mix, then add in the beansprouts. Toss together and season with light soy sauce and oyster sauce, cook tossing and stirring for less than a minute then serve immediately.