BEEF & OYSTER SAUCE WITH EGG NOODLES

Chinese chefs have been using oyster sauce to inject flavour into dishes of meat and vegetables for over 100 years, since its accidental creation in 1888. Making the most of its rich umami taste, this is my take on some of those classic Cantonese dishes.

300g (10oz) straight-to-wok egg noodles

6 tbsp oyster sauce

340g (12oz) fillet of beef, cut into bite-sized pieces (see tip below)

2 garlic cloves, finely chopped or grated

1 head of broccoli, cut into bite-sized florets

From the store cupboard

3 tbsp vegetable oil

2 tbsp light soy sauce

1 tsp sugar

½ tsp salt

¼ tsp white pepper

Tip

Tenderising your beef in advance will make a huge difference to the texture, though it’s not essential.

Place a wok over a medium-high heat, add 1 tablespoon of the oil along with the noodles and cook for 2 minutes. Once the noodles have loosened and softened add 2 tablespoons of the oyster sauce along with 2 tablespoons water and mix well. Once the noodles are fully coated transfer to a serving plate and cover loosely with foil.

Quickly rinse your wok and wipe dry, then return to a medium-high heat and add another tablespoon of oil. Once the oil is smoking, add your beef and fry for 90 seconds to seal each piece (work in batches to avoid overcrowding the pan), then transfer to a plate and set to one side.

Add the final tablespoon of oil to the wok and fry the garlic for 90 seconds until fragrant, then add the broccoli and fry for a further minute. Add the remaining oyster sauce, the soy sauce, sugar, salt and pepper along with 120ml (½ cup) water, bringing it all to a gentle simmer, then turn the heat down to medium-low, cover and leave for 3 minutes. Finally add the cooked beef, mix well and serve over the noodles.