2 tbsp vegetable oil
350g beef steak mince
250g dried egg noodles
1 head of broccoli
1 onion, sliced
3 tbsp soy sauce
2 tbsp distilled vinegar
3 garlic cloves
1cm piece ginger, finely chopped

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1. Begin by heating 1 tablespoon of oil in a wok or large frying pan over high heat. Add the beef mince and stir-fry for 6-8 minutes, continuously stirring to break up the mince until it turns dark brown and crispy. In the meantime, soak 250g of dried noodles in a heatproof bowl with boiling water, leaving it for 6-7 minutes before draining it.

2. Once the beef is crispy, transfer it to a bowl, and heat the remaining tablespoon of oil in the wok. Add 300g of broccoli and sliced onion, frying it for 5-6 minutes until the broccoli turns bright green and tender.

3. Next, add 2 finely chopped garlic cloves, 2cm of peeled and chopped fresh ginger, and most of the sliced red chillies to the wok and fry for a minute until the aroma develops. Add the soaked noodles to the wok along with the sauce and crispy beef, and toss it well until the noodles and broccoli are coated in the sauce. Cook for an additional 30 seconds until the sauce thickens.

4. Finally, divide the Crispy Beef and Broccoli Noodles between 4 bowls and sprinkle the remaining sliced chillies over it before serving.

Ingredients from the One Stop Range

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