Drunken Noodles with Beef and Chinese Broccoli

Ingredients

• 12 oz flank steak
• 8 oz wide dried rice noodles
• 2 cup Chinese broccoli (gai lan)
• 1 cup Thai basil leaves
• 5 unit garlic cloves
• 3 unit Thai bird chilies
• 1 unit shallot
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp fish sauce
• 3 tbsp vegetable oil
• 1 unit lime

Instructions

1. 1

   Soak 8 oz (225 g) wide dried rice noodles in warm water for 25 minutes until pliable but still firm; drain well.

2. 2

   Whisk 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp fish sauce, 2 tsp brown sugar and 2 tbsp water in a bowl.

3. 3

   Slice 12 oz (340 g) flank steak thinly against the grain and toss with 1 tsp cornstarch and 1 tsp soy sauce.

4. 4

   Pound 5 garlic cloves and 3 Thai chilies into a rough paste using a mortar and pestle.

5. 5

   Heat 3 tbsp vegetable oil in a wok over the highest heat until it just begins to smoke.

6. 6

   Sear the beef in a single layer for 1 minute per side to build a caramelized crust, then push it to the side.

7. 7

   Add the garlic-chili paste to the centre and stir-fry for 20 seconds until fragrant.

8. 8

   Toss in 2 cups chopped Chinese broccoli (gai lan) stems and stir-fry 1 minute; add the leaves and cook 30 seconds more.

9. 9

   Add the drained noodles and the sauce, then toss constantly for 2 minutes until every strand is glossy and lightly charred at the edges.

10. 10

    Kill the heat and fold through 1 cup Thai basil leaves and 1 thinly sliced shallot until just wilted.

11. 11

    Serve immediately with lime wedges and extra chili flakes on the side.