Beef and Broccoli Stir Fry with Spicy Peanut Sauce

Cook Time 30 minutes + 10 minutes resting time

Servings 4

Ingredients

2 tbsp vegetable oil

400g rump steaks, room temperature and thinly sliced

2 garlic cloves, sliced

1 broccoli head, broken down into florets

450g Hokkien noodle, prepared as per packet instructions

200g sugar snap peas

100g bean sprouts

Roasted peanuts, chopped, to serve (optional)

Spicy Peanut Sauce

125g crunchy peanut butter

1 tsp sesame oil

1 tbsp mirin

3 tbsp soy sauce

1 tsp whole Sichuan peppercorn, crushed in a mortar and pestle

2 tbsp white vinegar

Method

For the spicy peanut butter sauce, place all ingredients in a bowl and whisk together until evenly combined. Add warm water depending on how thick the sauce is.

Heat wok over a high heat and add the oil. Sear steak slices in batches and reserve on a plate. Add a little more oil and add the broccoli and garlic and stir fry for 30 seconds.

Adding in the noodles, sugar snap peas, followed by the beef, toss everything together before pouring in the sauce and coating well. Serve stir fry with bean sprouts, peanuts and extra Sichuan pepper.