Beef and Broccoli on Ribbon Noodles

90g (3 oz) fillet steak, 1 teaspoon light soy sauce, 1 teaspoon dry sherry, 1 teaspoon vegetable oil, 1 teaspoon cornflour, 1/2 teaspoon sugar, pinch of white pepper. 90g broccoli florets, shredded 2 spring onions, 375g fresh rice ribbon noodles, cooking oil. 200ml chicken stock, 2-3 teaspoons Chinese oyster sauce, 1 teaspoon dry sherry, 3/4 teaspoon sugar, 2 teaspoons cornflour.

Cut steak into paper-thin slices, then into strips and place in a dish with the soy sauce, sherry, oil, cornflour, sugar and pepper. Mix thoroughly and leave for 20 minutes Rinse the broccoli and drain well, prepare onions and ginger, pour boiling water over noodles and stir gently until separate. In a small jug, mix all the sauce ingredients together except the cornflour, make a paste with a little of the mixture and the cornflour and then add it to the source and set aside. Heat the wok and add about 50 ml of cooking oil, stir-fry the beef until lightly colored, on high heat, then remove. Add the vegetables to the wok, stir-fry for about 2 minutes, then remove. Add the noodles to the wok stir-fry in the oil remaining for 4 minutes in the wok until highly colored. The transfer to serving plate, return the vegetables to the pan and pour in the sauce. Bring to the boil, stirring, return the meat and heat through, then pour over the noodles and serve at once.