500g Beef (cut into thin strips)
2 Tablespoons Soy Sauce
2 Tablespoon Sherry
2 Tablespoon Hoisin Sauce
4 Tablespoons Cornflour
4 Tablespoons Oil
50g Rice Noodles (the thin white ones)
200g Broccoli Florets
2 Red Peppers (de seeded and sliced)
Handful Basil (torn)
250g Rice (cooked as described in the tips column)
for the sauce
8 Tablespoons Sherry
4 Tablespoons Light Soy Sauce
2 Teaspoons Sesame Oil
2 Tablespoons Clear Honey
2 Teaspoons Sweet Chilli Sauce
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Mixing Bowl
1 Small Mixing Bowl
1 Wok
1 Slotted Spoon
Kitchen Paper
The Good Bit
- Mix the beef with the soy sauce, hoisin, sherry and cornflour, mix well and set aside. Deep fry the noodles in hot oil for about 30 seconds, remove with the slotted spoon and set aside on kitchen paper
- Mix all the sauce ingredients together in the small bowl, In the wok add a little oil and drop in the beef and what ever marinade you have left, cook for about 1 minute then add the broccoli and pepper and cook for a further 2 minutes, then add the sauce and cook for 2 minutes more.
- When the meat is tender, drop in the basil, check the seasoning then serve on a bed of rice topped off with the crispy noodles.
