John Myers
China Pan with Beef and Broccoli
The perfect china pan with beef and broccoli recipe with a picture and simple step-by-step instructions.
- 300 g Rumpsteak
- 2 tbsp Peanut oil
- 1 Onion red
- 2 Garlic cloves
- 4 tbsp Soy sauce chinese
- 4 tbsp Ketjap Manis
- 500 g Broccolini
- 1 Red chilli pepper
- 125 ml Beef broth
- 200 g Rice noodles
- Salt
- Cut the rump steak into strips. Cut the broccoli florets from the stalk and cut the florets into small wedges. Halve the chilli pepper, remove the kernels and cut the chilli into thin slices. Roughly chop the garlic cloves.
- Heat the wok at a high temperature with the oil. Brown the meat in portions for 2 minutes. Remove from the wok. Add onion, garlic, chilli and broccoli (add a little oil if necessary), fry everything for about 5 minutes .
- Add soy sauce, ketjep manis and beef broth. Simmer over medium heat for 2-3 minutes.
- In the meantime, cook the rice noodles in plenty of salted water according to the instructions on the package, then let them drain.
- Put the meat in the wok with the broccoli and heat, do not let it boil any more.
- Divide the rice noodles on 4 plates, arrange with the meat and vegetables and serve immediately.
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