Name: One-Pan Mongolian Beef Noodles with broccoli
Yield: 4 servings
Cuisine: Other
Ingredients: 4 4 instant noodle cakes (, ~70g/2.5oz each (aka 2 minute noodles, instant ramen noodles), UNCOOKED, (Note 1)); 2 2 tbsp dark soy sauce ((Note 2)); 3 3 tbsp hoisin sauce; 2 2 tbsp Mirin (, or Chinese cooking wine + 2 tsp sugar (Note 3)); ¼ 1/4 tsp Chinese Five Spice Powder ((not critical if you don't have)); 2 2 tsp sesame oil; 2 2 tbsp oil (- anything plain flavoured (eg canola, vegetable, peanut)); 2 2 garlic cloves (, finely minced); 1 1 onion (, halved then sliced); 500 500g/ 1 lb beef mince (ground beef); 5 5 cups broccoli florets, cut small ((not too big else they get in the way and won't cook through)); 2,3 2 1/4 cups water

1

Mix sauce ingredients in a bowl. Heat oil on high heat in a large deep pan. Cook onion and garlic 30 sec, then cook beef. Stir in sauce, then stir in broccoli. Add water, bring to simmer, break noodles cakes in half and squidgy in. Leave 30 sec, turn, leave 30 sec, then toss 2 - 3 minutes until noodles are soft and all sauce is absorbed. Serve!

You'll need

2

Sauce - Mix the ingredients in a small bowl.

3

Cook beef - Heat the oil in a large, deep 30cm / 12" pan over high heat (or use a large pot). Add the garlic and onion, cook for 30 seconds. Add the beef and cook, breaking it up as you go, until you no longer see red. Add the sauce and cook until the sauce has coated all the beef well.

4

Add the broccoli and stir it through to coat I sauce.

5

Noodles - Add the water. When it starts bubbling, push the noodles in (break in half along direction of noodles so they fit more easily). Leave for 30 seconds, then turn the noodles. Leave another 30 seconds, then start tossing the noodles with two spatulas or tongs until the noodles are softened and there's no sauce left in the pan (2 - 3 minutes). If the noodles need a little longer, just add a bit more water.

6

Serve - Divide between bowls and enjoy! A drizzle of sriracha for some heat wouldn't go astray here. :)