Peel the garlic and then use a garlic crusher or the fine side of a box grater if you find that easier. (Or try one of our Easy Garlic Ingredients Jar). Measure out the rest of the ingredients you need and have them to hand – the idea of a stir-fry is that once you start cooking, everything should happen very quickly!
Peel the carrots and cut into slices. Break large florets off the broccoli and then cut into smaller pieces. Or why not add some mangetout or other veg of your choosing as well.
In a small bowl add the stock cube to the boiling water to dissolve it.
Heat a wok or large frying pan over a medium heat. Add the oil to the heated wok, swirling to coat it up the sides. Add the garlic and stir-fry for 10 seconds being careful not to burn it. Tip in the beef pieces, cooking for 2-3 minutes until sealed and lightly browned. Add in the ready to wok noodles.
Tip in the broccoli and carrots and any other veg and then pour in the stock with the soy sauce and rice vinegar. Bring to a simmer, reduce the heat and cook for another 2-3 minutes or until the beef is just tender and the vegetables are tender but still crunchy.
Meanwhile, mix the cornflour with a teaspoon of water to a thick paste and then
stir into the garlic beef and vegetable mixture. Cook for another minute or two,
stirring until thickened and slightly reduced.
Divide among bowls, serve and enjoy!
*While stocks last