Beef-and-Broccoli Stir-Fry
A quick and satisfying stir-fry that combines tender beef slices, crisp broccoli, and rice noodles in a flavorful soy sauce finish.
Ingredients
For the stir-fry
- 14 oz rice stick noodles (rice vermicelli)
- 1⅓ lb rump steak (sliced into strips)
- 3 tbsp olive oil
- 1 crown broccoli (cut into florets)
- Scant 1/2 cup water
- soy sauce (add to taste)
- grilled salted peanuts (for topping)
For soaking noodles
- boiling water For soaking noodles
Instructions
Preparation
- Put the rice vermicelli in a bowl and cover with boiling water. Soak until tender (about 8 minutes), then drain in a colander.
- Slice the rump steak into thin strips and cut the broccoli crown into florets.
Cooking
- Heat the olive oil in a wok over very high heat. Add the steak and broccoli and stir-fry for about 5 minutes.
- Add the water and cook over high heat for about 5 minutes more (until the broccoli is tender-crisp and the liquid reduces).
- Add the drained noodles to the wok and toss to combine.
- Add soy sauce and toss again, then sprinkle with grilled salted peanuts before serving.
Notes
For best flavor, marinate the beef prior to cooking and ensure fresh broccoli is used for optimal crunch. Storing leftovers in an airtight container keeps the dish fresh for up to three days.