Niuru, Xilanhua, Yaoguo he Fen (Rice noodles with beef, broccoli and cashews)

 

                In this recipe, as in many stir-fried dishes, a number of ingredients are cooked together to create a unique blending of flavors. Rice sticks are thin noodles made from grond rice, and are a speciality of Southern China.

                Cook the broccoli until just tender. The Chinese like their vegetables crunchy and still bright green.

Serves 4

• 250 gr rice stick noodles
• 30 ml dark soy sauce
• 30 ml Chinese rice wine or dry sherry
• 15 ml oyster sauce
• 10 ml honey
• 500 gr rump steak, cut into strips
• 30 ml peanut oil
• 125 ml cashew nuts
• 500 ml broccoli florets
• 3 spring onions, cut into 1 in (2.5 cm) pieces
• 1 small red bell pepper, cut into julienne strips

1. Soak the rice noodles in a bowl of warm water for 20 minutes and drain well.
2. Combine the soy sauce, rice wine, oyster sauce and honey in a bowl ; add the meat strips and stir well ; allow to marinate for at least 30 minutes.
3. Heat the peanut oil in a wok and stir-fry the cashew nuts until golden brown ; remove the nuts and drain on paper towels.
4. In the same pan, stir-fry the meat and its marinade in two batches, until it is almost cooked through ; remove from the heat and keep warm.
5. Add a little more oil to the pan if needed and stir-fry the broccoli for about 2 minutes ; return the meat to the wok and add the spring onions, bell pepper, cashews and rice noodles.
6. Gently stir the ingredients over medium heat for about 5 minutes.
7. Serve immediately with a little extra soy sauce, if necessary.

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