500gr beef sirloin steak or beef yakiniku
2 tablespoon vegetable oil
1 onion, thinly sliced
1 carrot, thinly sliced
1 red capsicum, thinly sliced
200g snow peas, trimmed
1 zucchini, thinly sliced
4 green spring onions, thinly sliced
500gr Rice-Thin Noodle, cook according the packaging
2 cloves of garlic, crushed
2cm piece fresh ginger, grated
¼ cup soy sauce
¼ cup hoisin sauce
1 tablespoon brown sugar
To make marinade, combine all ingredients in a large bowl.
Trim fat and sinew from steaks, cut into 1cm wide strips. Add to marinade. Toss to combine. Cover and refrigerate for at least 30minutes (overnight will do better). Drain thoroughly. Reserve marinade.
Heat half of the oil in a non stick wok until very hot and smoking. Add beef in two batches. Stir-fry until almost cooked through. Remove from wok. Place in a bowl and cover to keep warm.
Heat remaining oil in same wok until hot and smoking. Add onion and carrot. Stir fry for about 2 minutes, or until almost tender. Add capsicum, snow peas and zucchini, stir fry for further 2 minutes. Return beef and juices to wok with reserved marinade. Stir fry for 1 minute. Add spring onion. Toss to combine.
Serve stir fry on top of Rice-Thin noodle that been cooked as packaging, and extra green spring onion if you wish.
You can always substitute vegetables used above with your own preference.