Quick Beef and Broccoli Noodles

Instructions

- Combine the sauce ingredients in a small bowl and set aside. - Heat the olive oil in a large, heavy-based frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 30 seconds until fragrant. - Add the beef and cook, stirring, for 3-4 minutes until browned, breaking it up with a wooden spoon or spatula as you go. - Add the sauce and cook for 1-2 minutes, stirring, until caramelised. - Add the broccoli, then place the lid on and cook for 1-2 minutes. - Push the beef and broccoli mixture to the outside of the pan to make a well in the middle. Pour in 11⁄2 cups (375 ml) of the water and add the uncooked noodles to the centre of the pan. Cook, covered, without stirring, for 1 minute. Flip the noodles and cook for another 1 minute, covered, or until the noodles are just pliable. Using tongs, toss the noodles through the beef and broccoli. - In a small bowl, combine the cornflour with the remaining 1⁄4 cup (60 ml) of water. Add the cornflour and water mixture to the stir-fry, stir it through, then cook, tossing with tongs, for 1-2 minutes or until the sauce has thickened and created a lovely glaze around the noodles. Season to taste with the tamari or soy sauce. - Serve scattered with sesame seeds and sliced spring onion. Drizzle with chilli oil, if using.

• dark soy sauce Notes: 1 tbsp
• 1⁄4 cup hoisin sauce Notes: 60 ml
• mirin Notes: 1 tbsp, can be substituted with rice wine vinegar
• Olive oil Notes: 2 tbsp
• onion Notes: 1, finely sliced
• freshly minced garlic Notes: 1 tsp
• minced beef Notes: 500 g, 1 lb, ground
• broccoli florets Notes: 2 cups, 120 g, see note 1 for frozen broccoli
• 13⁄4 cups water Notes: 435 ml
• thin egg noodles Notes: 200 g, 7 oz, see note 2
• cornflour Notes: 1 tbsp, cornstarch
• tamari or all-purpose soy sauce Notes: 2 tbsp, optional

  Optional
• sesame seeds Notes: 1 tsp
• spring onion Notes: 1, scallion, finely sliced
• Chilli oil Notes: optional, to serve

  Optional