1kg beef (cut in even thin strips)
2 teapsoons sesame oil
peanut oil (or olive oil)
5 spring onions (chopped finely on an angle)
1 red chilli, chopped finely
3 gloves garlic
3cm piece fresh ginger, finely chopped or grated
1/3 cup chinese rice wine
1/3 cup dark soy sauce
1 large onion, cut in wedges
1 capsicum, cut in the strips
100 grams shiitake mushrooms, sliced thinly
2 bok choy, cut woody end off and put to one side
1 small head of brocolli
100 grams snow peas
1/2 cup water
1/2 cup hoisin sauce
4 tablespoons cornflour
400 grams fresh Hokkien Noodles ( I used Kan-tong)
1. Combine cornflour, sesame oil, half spring onions, chilli, garlic, ginger, half the rice wine and half the soy into a bowl and mix through the beef. Allow to marinate for a couple of hours.
2. Add a dash of oil to wok or frypan and cook the beef in small batches until just cooked through. Remove beef and set to one side.
3. Soak the hokkien noodles in boiling water for a few minutes. Drain.
4. Heat some more oil and fry onion until translucent but not browned. Add water, capsicum, mushroom, bok choy stems, brocolli and cook for two minutes.
5. Add beef and noodles back into the frypan and stir through the Hoisin Sauce and the remaining soy sauce and rice wine vinegar.
6. Add snow peas and the bok choy leaves and stir through till leaves wilt slightly.
7. Serve with remaining spring onion as garnish.