Beef and Broccoli Noodles

Bring a medium saucepan of water to the boil for the noodles. Thinly slice the broccoli stem, then cut the head into small florets. Halve the carrot lengthwise and thinly slice on an angle. Crush or finely chop 2 garlic cloves.   

Cook the noodles in the pan of boiling water for 8 mins or until tender. Reserve 80ml (⅓ cup) cooking water, then drain and rinse under cold water to prevent the noodles from sticking.

Meanwhile, heat 1 tbs vegetable oil in a medium deep frypan over medium-high heat. Cook the garlic for 30 secs or until fragrant. Add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Transfer to a bowl.

Heat 1 tbs vegetable oil in the same pan over medium-high heat. Stir-fry the carrot and broccoli stem for 1 min. Add the broccoli florets and reserved cooking water and stir-fry for 2 mins or until the veggies are tender but still have crunch. Add the beef, oyster sauce and 2 tbs soy sauce and stir to combine.      

Add the noodles and toss until combined and warmed through. Divide the beef and broccoli noodles among bowls and scatter over the peanuts. Enjoy!     

If you have some on hand, amp up the zingy green factor by scattering over some sliced spring onion and chopped coriander leaves before serving.