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Sticky Beef Stir Fry




Ingredients:


1 Red Chilli

20g Fresh Root Ginger

1tsp Five Spice Mix

30ml Soy Sauce

250g British Beef Mince

1 tsp heaped Cornstarch

160g Tenderstem Broccoli

3 Garlic Cloves

2 Spring Onions

50g Hoisin Sauce

15ml Rice Vinegar

Toasted Sesame Seeds

2 Medium Egg Noodle Nests


Method:


  1. Start by peeling the garlic and ginger *. Cut the red chilli in half lengthways and de-seed. Now chopped them as finely as you can. (If you can't handle the heat... only use half of the chilli). Then wash and slice the spring onions finely.

  2. Now boil the kettle. Grab yourself a large, wide based pan (I like to use a Wok), and place on a medium-high heat with a good Drizzle of vegetable oil. Once hot, add the chopped garlic, ginger and chilli and cook for a couple of mins until fragrant.

  3. After fragrant, add the beef mince and the five spice mix to the pan, and cook until the beef is brown.

  4. Whilst the beef is cooking, mix the cornflour with 75mls of cold water and whisk to combine. Next add the hoisin sauce, rice vinegar, Soy sauce and 1tsp of sugar. This becomes your sticky sauce.

  5. Now chop the broccoli in half, discarding the stems.

  6. Add the noodle Nests and Broccoli to a saucepan and pour in boiling water from the kettle, until submerged. Bring to the boil and cook on high for 5mins, until everything is tender. Once cooked, reserve a cup of the starchy water, then drain and set aside.

  7. Now the beef has browned, add the sticky sauce to the pan, along with half of the chopped spring onions. Combine and cook for 4mins.

  8. Add the drained noodles and broccoli to the beef and combine everything together. Add a splash of the starchy water to the pan if its too dry. Serve the Sticky Beef and Noodles in bowls, top with the rest of the chopped spring onion and scatter sesame seeds over the top. Scrummy!!


* Tip: The easiest way to peel the skin off of the ginger is by using a teaspoon to scrape it off.








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