It’s nice to every now and then to dial back the fancy, and make something super simple and super yummy to keep your family fed.  This one is a long time favourite of mine, where the focus is on good quality ingredients, loaded with classical flavours.

This is a bulk recipe, but keeps and reheats fantastically well, so perfect for hungry mouths for work lunches, or a snack to keep the kids happy after school.

Beef and Broccoli Stirfry

1.2kg Rump or Topside steak, thinly sliced
2 large onions, peeled, cut into wedges
2tbsp cornflour
1/4c vegetable oil
1kg broccoli, chopped into florets
2 red capsicums, thinly sliced
500g water chestnut slices
3 cloves garlic
4tsp crushed ginger
300g snow peas, topped and tailed and chopped in half lengthways
1/4c kecap manis
1/4c honey soy marinade
1/4c sweet chilli sauce
6 spring onions, chopped into 4cm battons
500g Udon noodles

1. Combine your cornflour with a light seasoning of salt and pepper.  Place in a ziplock bag with beef strips and shake to coat thoroughly.
2. Prepare and cook udon noodles as per packet directions, whilst cooking, prepare stirfry as follows;
3. Heat 1tsp oil in hot wok and swirl to coat, cook beef in 4-5 batches, for 2-3 minutes until just browned, before transferring to a heat proof bowl. Add another teaspoon of oil and reheat between each batch.
4. Heat remaining oil, add onion, garlic, ginger and broccoli to the wok, stirfry for 2 minutes.  Then add capsicum, snow peas and water chestnuts.
5. Return beef to pan with spring onions, sauces and any resting juices from beef bowl.  Toss to coat, and warm through.
6. Add cooked and drained udon noodles.  Serve hot with a sprinkle of fresh thinly sliced chilli.

Happy Cooking! ~LC