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I love using beef mince/ground beef in my recipes. It’s a low-cost option, the kids happily eat it and it’s so incredibly quick and easy to prepare. This dinner is effortless with the noodles all being cooked in the one pan (because some nights even waiting for water to boil isn’t an option) and it’s a great “catch-all” meal where you can use up whatever veg you have in the fridge. Two big handfuls of vegetables are required for this recipe; some great options are bean sprouts, shredded cabbage, carrot, mushrooms, bok choy or baby corn. Aside from being easy, this sauce is outrageously delicious. The hoisin sauce makes it sweet and sticky with a great depth of flavour and if that’s not all wonderful enough, you can have this delicious family dinner on the table in less than 20 minutes!
To make the sauce, combine the ingredients in a small bowl and set aside.
Heat a large, heavy-based skillet over medium-high heat. Add the onion and garlic and cook, stirring for 1-2 minutes until fragrant.
Add the beef mince and cook, stirring for 3-4 minutes until browned, breaking it up with your spoon as you go.
Add the sauce and cook for 1-2 minutes until caramelised.
Add the broccoli, 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 1.5 cups of 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.
Combine the corn flour with the remaining 1/4 cup of water.
Add the corn flour and water mixture to the stir-fry and 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 onions.
Quick Beef and Broccoli noodles are perfect for making ahead of time, ready for when times are busy. Simply prepare the meal as per the recipe and refrigerate it in an airtight container for up to 3 days.
LEFTOVERS
Quick Beef and Broccoli Noodles leftovers can be refrigerated for up to 3 days in an airtight container. This recipe is not suitable to freeze.
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Add your broccoli, sauté and cover for a minute or until it reaches a bright green color. Add in your sauce and let it come to a boil. Mix equal parts cornstarch & cold water and add to the mixture.Let the sauce start to thicken then add back in your meat.
Finely slice Beef Skirt Steak into small strips and place in the warmed skillet. Once meat is cooked about half way (about 4-5 minutes or so), add in chopped Trader Joe's stir fry vegetables. Sauté for an additional 5-8 minutes. While the beef and veggies are cooking, prepare the white rice.
Each restaurant has its secrets but I make a fair amount of Chinese food and recipes for broccoli beef sauce are basically oyster sauce, soy sauce, sugar and perhaps a splash of rice wine. Since this is a deep flavored savory dish I think perhaps a bit of mushroom soy sauce is used.
Use cornstarch to thicken your stew towards the end of cooking, as cooking it for a long time can break down the starch and your stew will thin out again.
Do you have to boil broccoli before stir-frying? Whilst you don't have to, I prefer to. A quick boil in hot water, or a steam, will softened up the stem a little, making it tender before adding to the hot wok. This way the stem will be a little more tender, but the broccoli will retain some crunch.
Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.
Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.
The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
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