Rump Stir-Fry with Broccoli, Macadamias & Egg Noodles
A quick and satisfying stir-fry that comes together in minutes. Tender strips of rump steak are seared in a smoking-hot wok with crisp broccoli, fragrant garlic and ginger, and silky egg noodles, all tossed in a glossy sauce and finished with a generousCook noodles according to packet instructions. Drain, toss with a little oil, set aside. Heat
1 tbsp oil in a hot wok. Stir-fry broccoli for 2–3 min until just tender. Remove.
Add remaining oil. Stir-fry steak (in one layer) for 1–2 min until just browned.
Add garlic and ginger, stir 20–30 sec until fragrant. Return broccoli to pan. Add noodles, sauce, and cornflour slurry.Toss over high heat for 1–2 min until glossy. Stir through macadamias.Taste, adjust seasoning, and serve immediately.
2
Serves 2 people and takes only 15 min to prepare.
Ingredients
Main
300–350 g rump steak, thinly sliced
200 g tenderstem broccoli, trimmed
200 g egg noodles
2 tbsp neutral oil
Handful macadamias
Sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar or honey
1 tbsp Shaoxing wine or dry sherry
1 tsp cornflour + 2 tbsp Water
Aromatics
2 cloves garlic, sliced
1 tsp fresh ginger, grated
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