|4||40 min||10 min||Easy|
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.
Prepare noodles according to pack directions, separate gently with a fork, drain and set aside. Cover with a clean tea towel to keep warm.
Heat the peanut oil in a wok or heavy based fry pan and gently swirl or stir to coat the sides of the wok.
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.
Add little more peanut oil if needed and stir fry the snow peas, snake beans, gai lan and bok choy for 1 minute.
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.
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.
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.
Serve immediately and garnish if desired with some finely chopped peanuts or some chopped red chilli.