Beef & Broccoli Stir Fry

800g Udon noodles, cooked to instructions

1 head broccoli, chopped

2 small carrots, sliced Julienne

500g rump steak, sliced into strips

1 teaspoon chilli flakes (optional)

2 garlic cloves, thinly sliced

1 & ½ teaspoon fish sauce

½ teaspoon Chinese cooking wine

1 tablespoon Tamari sauce

1 & ½ teaspoons dark soy sauce

Extra virgin olive oil for cooking

1. Heat a large wok over high heat. Once hot, add extra virgin olive oil and carefully swirl around to coat the sides of the wok

2. Add the rump steak, chilli flakes, sliced garlic, ¼ teaspoon Tamari and stir until cooked. Remove everything from the wok and onto a plate

3. Heat another small amount of extra virgin olive oil and carefully swirl around to coat the sides of the wok.

4. Add the sliced onion, sliced carrots, ½ teaspoon fish sauce, ¼ teaspoon Tamari and stir until cooked. Remove everything from the wok and onto a plate

5. Heat another small amount of extra virgin olive oil and carefully swirl around to coat the sides of the wok

6. Add the chopped broccoli, ¼ teaspoon Chinese cooking wine and ¼ teaspoon Tamari and stir until cooked. Remove everything from the wok and onto a plate

7. Heat another small about of extra virgin olive oil and carefully swirl around to coat the sides of the wok

8. Stir through the cooked Udon noodles, 1 teaspoon fish sauce, 1/2 teaspoon Chinese cooking wine and ¼ teaspoon Tamari until everything is evenly coated

9. Add everything else back into the wok along with the dark soy sauce until everything is evenly coated

10. Take the wok off of the heat and serve