For anyone who has met me or has read the About Me section of this blog, you'll know that I am a bit of a chilli addict. It's rare that I cook a meal without some sort of chilli and I seem to go through them at a ridiculous rate - luckily I live in an area of London full of Asian shops which means I can pick them up for next to nothing. This simpler supper is a particular favourite of mine as it contains both dried and fresh chilli for extra levels of heat. Enjoy!
Prep Time: 10 mins
Cook Time: 5 mins
1 medium sirloin steak, sliced into thin strips
1 tsp chinese five spice
1/2 tsp ground coriander
1/2 tsp dried chilli flakes
2 sheets egg noodles
handful of oyster mushrooms
half a pack of tenderstem broccoli
splash vegetable oil
2 medium red chillis (seeds removed if you like it less spicy)
2 cloves garlic
thumb sized piece ginger
1 stalk lemongrass
2 tsp soy suace
2 tsp shaohsing rice wine (use rice vinegar if you can't find this)
1 tsp fish sauce
1 tsp sesame oil
2 spring onions
small bunch fresh coriander
Get a wok out and ready on the hob and boil a full kettle
2. Put your noodles into a saucepan and cover with boiling water from the kettle. Boil for as long as the packet suggests, usually around 4 minutes.
3. While your noodles are cooking, get the rest of your ingredients ready. Trim the ends off the broccoli and slice any larger mushrooms in half. Cut your fresh chillies, garlic, lemongrass and ginger into thin slices.
4. For the last two minutes of noodle cooking time, add in your broccoli to allow it to blanche. While your noodles and broccoli finish cooking, chop your spring onions and coriander to garnish your dish.
5. Once your noodles and broccoli are ready, drain them in a colluder. Put your wok on a high heat and wait for it to get hot before you add a good splash of vegetable oil. Swirl the oil around the wok and add your chilli, garlic, ginger and lemongrass.
5. Keep everything moving round the pan for a minute or so and then throw in your beef, broccoli and mushrooms. Toss everything around the pan for a couple of minutes until the beef is just cooked.
6. Add your soy sauce, rice wine and fish sauce and allow everything to bubble for a few seconds. Throw in your noodles and combine everything well. Cook for another minute to ensure everything is hot and coated in your sauce - add a splash of water if you want a bit more sauce.
7. Decant into bowls and top with the chopped spring onions and coriander and a drizzle of sesame oil. Eat with chopsticks if you're being impressive or forks if you're too hungry to worry!