Beef mince is such an incredibly versatile ingredient, but I think we all tend to get a little bit stuck in terms of inspiration. So this dish really turns everything on it’s head. It’s such an easy dish to make, just a quick blitz in the food processor to make the sauce, and then everything into a wok for a few minutes. Plus, the noodles almost cook themselves. And on top of that, it tastes sensational, full of fresh Asian flavours with a decent kick to really get your taste buds going.
Char Siu Beef with Broccoli
- Large Wok
- Heatproof bowl
- 120 ml dry sherry
- 2 cloves garlic peeled and finely chopped
- 1 2cm piece ginger peeled and grated
- 2 tbsp tomato ketchup
- 1 tbsp brown sauce
- 2 tbsp dark soy sauce
- 1 tbsp dark brown sugar
- 2 tsp sesame oil
- 1 small red chili finely chopped
- 200 g rice noodles we prefer the ribbon ones
- 1 tbsp vegetable oil
- 2 cloves garlic peeled and chopped
- 1 thumb ginger peeled and grated
- 500 g minced beef
- 150 g tender stem broccoli roughly chopped
- 75 g unsalted roasted peanuts roughly chopped
- 1 medium red chili finely sliced
- 1 bunch coriander leaves roughly chopped
- Put the dry sherry, garlic, ginger, tomato ketchup, brown sauce, soy sauce, sugar, sesame oil and chili into a food processor and blitz until smooth.
- Get everything ready to cook the noodles according to the packet instructions. Normally this is as simple as placing them in a bowl, pouring over boiling water for a few minutes.
- Heat the oil in the wok pan over a high heat. Add the garlic and ginger and cook for 10 seconds, then add the beef. Break it up with a wooden spoon and move around until browned.
- Add the water to the noodles and stand
- Add the sauce to the wok, then the roughly chopped broccoli, and simmer until it slightly thickens (shouldn't be too thick) and the veg is tender.
- Drain the noodles and divide onto plates. Pile the beef mixture over the top, and garnish with the sliced chili, peanuts and lots of fresh coriander.