Instructions
- Thinly slice the beef against the grain into 5 mm strips. Coat with the cornflour and toss to evenly coat. Keep refrigerated until required (up to 2 hours).
- In a small jug, combine the brown sugar, soy sauce and water.
- If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C) and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 9 for information on Weber Slate Griddle settings.
- Once the griddle has preheated, scrape it clean with a scraper. Lightly oil the griddle surface with vegetable oil, using the back of a spatula to spread it. Add the onion to one side of the griddle, and place the broccoli and beans in a separate area. Cook for 4 minutes.
- After 4 minutes, add the beef to a separate area of the griddle, spreading it into a single layer. Cook for 4 minutes, flipping halfway through, and stir the vegetables as needed.
- Once the beef is deeply caramelised, sprinkle the garlic, ginger, and chilli flakes over it. Toss and cook for 1 minute or until fragrant. Slowly drizzle half the sauce over the beef, quickly stirring to coat. Add the remaining sauce, stir again, and cook for an additional 1 minute, tossing until the sauce has caramelised and thickened.
- Add the noodles and scoop in the broccoli, beans, and onion. Toss to combine and let sit for a final minute to warm the noodles. Then, remove from the Griddle.
- Garnish with spring onion and serve immediately.
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Sauce
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