Name: Noodles with garlic, beef and broccoli
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram rice vermicelli; 450 gram beef rump steak; 2 tablespoon oil; 2 tablespoon dark soy sauce; 5 clove garlic, sliced; 700 gram broccoli, chopped; 1 tablespoon oyster sauce; 1 tablespoon cornflour; 3/4 cup (180ml) water; 1/4 cup (60ml) white vinegar; 1 tablespoon sugar; 1 red chilli, chopped; 1 green chilli, chopped

Ingredients

250 gram rice vermicelli

450 gram beef rump steak

2 tablespoon oil

2 tablespoon dark soy sauce

5 clove garlic, sliced

700 gram broccoli, chopped

1 tablespoon oyster sauce

1 tablespoon cornflour

3/4 cup (180ml) water

1/4 cup (60ml) white vinegar

1 tablespoon sugar

1 red chilli, chopped

1 green chilli, chopped

Method

1.Soak vermicelli in warm water for 15 minutes, drain well. Slice steak into 1cm x 5cm strips.

2.Heat 1 tablespoon of the oil in wok, stir-fry vermicelli and soy sauce for 2 minutes, remove from wok.

3.Heat remaining oil in wok, stir-fry garlic and steak until steak is browned all over.

4.Stir in broccoli, oyster sauce, blended cornflour and water, vinegar and sugar, stir-fry until mixture boils and thickens. Serve broccoli mixture over noodles sprinkled with chillies.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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