Start by slicing the beef into small strips making sure you cut against the grain, when all are cut mix the marinade ingredients together then mix it well with the beef and leave for at least an hour. Prepare the vegetables by removing the broccoli florets from the stalk, washing and placing in a steamer for 12 minutes. Peel the carrot and remove the top and bottom before thinly slicing into small fingers (julienne) then peel the ginger and grate.

When you are ready to cook, in a large bowl mix together the batter mixture using a fork, it will be quite gloopy but that is fine. Heat a desert spoon vegetable oil in a large wok and when hot add the grated ginger, stir fry for 2 minutes then add the julienned carrots and stir fry for another minute before adding the sauce mix. Mix together and reduce the heat to a mild simmer and stir occasionally, you want to reduce the sauce slightly but not too much so if it gets too thick reduce the heat to the lowest possible to keep the sauce warm.

In a large high sided frying pan, heat the sesame oil until when you drop a small dollop of the batter in it sizzles and cooks it golden (about 180 degrees C) within half a minute. Reduce the heat slightly then drag the beef slices through the batter and add to the hot oil in small batches, cook for 2 – 3 minutes on each side then remove to a plate with kitchen towel to dry while continuing cooking the next batch. When you are near to completing add the broccoli to the sauce and when all the beef is done, serve to plates with rice noodles and top with the sauce.