Stir-fried beef with Asian green vegetables

Method

1. Step 1

   To make the marinade, combine all ingredients in a bowl and stir or whisk until combined. Add sliced rump steak and toss to ensure all pieces are coated. Cover and set aside to marinate for 30 minutes.

2. Step 2

   Prepare noodles according to pack directions, separate gently with a fork, drain and set aside. Cover with a clean tea towel to keep warm.

3. Step 3

   Heat the peanut oil in a wok or heavy based fry pan and gently swirl or stir to coat the sides of the wok.

4. Step 4

   Add the beef and stir fry quickly until the meat is cooked to your preference. Remove meat and set aside to rest and keep warm.

5. Step 5

   Add little more peanut oil if needed and stir fry the snow peas, snake beans, gai lan and bok choy for 1 minute.

6. Step 6

   Turn heat to medium and add 1/2 cup beef stock. Cover the wok or saucepan with a lid and allow the veg to steam for 2 - 3 minutes until cooked. Remove from wok and keep warm.

7. Step 7

   Dissolve the cornflour in a little stock to make a paste. Add the paste and remaining stock to the wok. Add the soy sauce and sesame oil and stir sauce until it boils and thickens.

8. Step 8

   Add the noodles to the wok and coat in the sauce. Then return the beef and vegetables to the wok and stir fry for a minute to ensure all ingredients are combined together.

9. Step 9

   Serve immediately and garnish if desired with some finely chopped peanuts or some chopped red chilli.