Ingredients

• 450 g flank steak
• 200 g pad sew noodles
• 5 to 6 stalks Chinese broccoli or Yu choy
• 2 eggs (optional)
• A little neutral oil for cooking

Beef marinade

• 3 tbsp soy sauce
• 2 tbsp Doyon Després beef dry rub 
• 1 to 2 tbsp cornstarch
• 1 tbsp neutral oil

Sauce

• 1/4 to 1/3 cup Doyon Després Asian BBQ sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp lime juice
• 1/2 tsp black vinegar (optional)

Preparation

1. Slice the flank steak against the grain into pieces. In a bowl, combine with the beef spice blend, soy sauce, cornstarch and oil.
2. Parboil the noodles in salted boiling water according to the manufacturer's instructions.
3. Cut the Chinese broccoli: slice the stems into strips and roughly chop the leaves.
4. Heat the plancha over medium-high heat.
5. Sear the beef in oil.
6. When about 80% cooked (approximately 110 °F), add the broccoli. At the same time, stir-fry the noodles with the Asian sauce, soy sauce, oyster sauce, black vinegar and lime juice.
7. Add the eggs just long enough to set, then toss everything together.
8. Serve with a drizzle of Asian sauce, a squeeze of lime juice and sesame seeds.