Step 1

Cut the beef into thin slices across the grain.

Step 2

Marinate with ingredients A for 15 minutes.

Step 3

Cut the bell peppers and carrot into julienne and baby corn on the bias into half.

Step 4

Prepare the coarsely chopped garlic, fresh ginger, and white section of the spring onion.

Step 5

Soak the dry shiitake mushrooms in water for two hours, then cut them into strips.

Step 6

Prepare the stir-fry sauce by mixing ingredients D.

Step 7

Stir-fry the beef slices over medium heat with oil until cooked on both sides. Remove the beef and keep the remaining oil in the wok.

Step 8

Saute the minced garlic, ginger, and white section of the spring onions with the oil until aromatic.

Step 9

Add the carrots, and broccoli, followed by the snow peas, baby corn, and bell pepper. Add a splash of water to stir-fry if it is too dry.

Step 10

Include the softened shiitake mushroom.

Step 11

Add the stir-fry sauce (Ingredient D) and combine well.

Step 12

Add the cooked noodles and stir-fry over medium-high heat to combine with other ingredients.

Step 13

Lastly, add the sesame oil plus a splash of rice wine. Continue stir-flying over high heat for another 10 seconds and then the shop to serve.