Sticky Soy Beef Noodles

• Beef Sirloin(500 g)
• Egg noodles(300 g)
• Broccoli(250 g)
• Carrot(1)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Oyster Sauce(2 tbsp)
• Honey(1½ tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tsp)
• Rapeseed Oil(2 tbsp)
• Chili flakes(½ tsp)optional
• Sesame seeds(2 tsp)optional
• Black pepper(½ tsp)
• Salt(½ tsp)

Method

1. 1

   Slice the {Beef steak} thinly against the grain. Cut the {Broccoli} into small florets, peel the {Carrot} into thin ribbons or julienne, slice the {Scallions}, mince the {Garlic}, and grate the {Ginger}.

   ~12 min

2. 2

   Whisk together the {Soy sauce}, {Oyster Sauce}, {Honey}, {Rice Vinegar}, {Sesame oil}, {Cornstarch}, {Black pepper}, and {Chili flakes} if using until smooth.

3. 3

   Cook the {Egg noodles} in a pot of boiling water until just tender according to the pack instructions, adding the {Broccoli} for the last 2 minutes. Drain and set aside.

   ~6 min

4. 4

   Heat a large wok or frying pan with {Vegetable oil} over high heat. Add the beef in a single layer, season with {Salt}, and cook until browned at the edges and just cooked through. Transfer to a plate.

   ~4 min

5. 5

   In the same pan, cook the {Carrot}, most of the {Scallions}, {Garlic}, and {Ginger} for 2 minutes until fragrant and slightly softened. Return the beef, then add the noodles and broccoli.

   ~2 min

6. 6

   Pour in the sauce and toss for 3–4 minutes until the noodles are glossy and coated, and the sauce turns sticky and clings to everything. Serve topped with the remaining scallions and {Sesame seeds}.

   ~4 min