Sesame Beef, Broccoli & Hokkien Noodles

This recipe is great to use after a trip to the central market where you can get so many fresh, seasonal vegetables - mushrooms, snow peas and asian greens would be yummy additions! A great tip is to get all the ingredients prepared before heating the wok.

Serves

4

Ingredients

• 1 tablespoon sesame oil

• 1 tablespoon peanut oil

• 500g beef steak, sliced thinly (I used sirloin)

• 250g broccoli florets

• 400g Trident Hokkien Noodles

• 2 tablespoons sesame seeds

• 2 cloves garlic, crushed

• 3 spring onions, sliced diagonally

• 1 red capsicum, finely sliced

• 410g can Trident Baby Cut Corn

• ¼ cup Trident Sweet Chilli Sauce with Lime

• ¼ cup Trident Stir-Fry Oyster Sauce

Instructions:

• Combine sesame oil, peanut oil and thinly sliced beef in a bowl. (If you have bought the beef fresh you can slightly freeze it prior to slicing to help slice thinly).

• Cover and refrigerate for at least 2-3 hours or overnight if time allows. This will tenderise the beef.

• Steam broccoli in boiling water and drain, set aside.

• Prepare Trident Hokkien Noodles as instructed on packet, set aside.

• Heat wok. Stir-fry sesame seeds until they pop, set aside.

• Stir-fry beef mixture in heated wok, in batches, until beef is well browned. Remove from wok and keep warm.

• Add a small amount of oil to wok (if required) and stir-fry garlic, spring onions and capsicum. Stir-fry 1-2 minutes.

• Add Trident Baby Cut Corn. Stir-fry for a further minute.

• Return the beef and ½ of the sesame seeds to the wok and add the broccoli, noodles and sauces. Combine well and stir-fry until hot.

• Serve with the remaining sesame seeds sprinkled over the top.