Step 1

Cut the beef across the grain into 2-3mm-thick strips and place in a medium bowl. Add 1 1/2 tablespoons of the soy sauce, the cornflour and sesame oil. Stir to combine. Set aside for 5 minutes to marinate. Trim the bases of the bok choy, cut crossways into four and separate the leaves from the stems.

Step 2

Heat a large wok over high heat for about 1 minute. Add 2 teaspoons peanut oil and swirl it around the wok to coat the entire cooking surface. Heat for 30-60 seconds or until very hot. Add half the beef strips and stir-fry, tossing often, for 1-2 minutes or until the beef is sealed and just cooked. Transfer the beef to a plate and set aside. Reheat the wok and repeat with another 2 teaspoons oil, and the remaining beef strips.

Step 3

Heat the remaining oil in the wok over high heat. Add the onion and stir-fry for 1-2 minutes or until it softens slightly. Add the corn, carrots and water, and stir-fry for 1 minute or until the vegetables are just tender. Add the sugar snap peas and the bok choy stems and stir-fry for 1 minute.

Step 4

Meanwhile, cook the noodles in a large saucepan of salted boiling water, following packet directions or until tender. Drain.

Step 5

Return the beef to the wok with the bok choy leaves and remaining soy sauce. Toss for 1 minute or until the bok choy leaves just wilt. Serve immediately with the noodles.