Step 1

Stir-fry strips need to be cooked quickly at a high temperature, and with plenty of space! Avoid overcrowding the pan to prevent the beef from stewing in its own juices. Wash and dry all produce.* Cut the bok choy into 1/2-inch pieces. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Thinly slice the green onions. In a medium pot, add 5 cups water. Cover and bring to a boil over high heat. (NOTE: Use the same size pot and water amount for 4 ppl.)

Step 2

Meanwhile, pat beef strips dry with paper towels. Cut any larger strips into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then beef. Cook, stirring occasionally, until cooked through, 4-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) (NOTE: Cook the beef in two batches for 4 ppl, using 1 tbsp oil for each batch!)

Step 3

Meanwhile, in a small bowl, whisk together the cornstarch and 1/4 cup cold water (dbl for 4 ppl). Whisk the hoisin sauce and soy sauce into the cornstarch mixture. Set aside. When the beef is done, transfer to a plate and set aside.

Step 4

In the same pan, add another 1 tbsp oil (dbl for 4 ppl), then bok choy, garlic, ginger and carrots. Season with salt and pepper. Cook, stirring, until bok choy is tender, 2-3 min. Meanwhile, add noodles to the medium pot with the boiling water. Stir and cook until tender, 1-2 min. Drain and rinse noodles under cold running water. In the strainer, add 1 tsp oil (dbl for 4 ppl) and gently toss to coat. Set aside.

Step 5

Add the beef (including any juices from the plate) and noodles to the pan with the veggies. Cook, stirring together, until warmed through, 2-3 min. Add the sauce from the small bowl and stir until slightly thickened and veggies are coated, 1-2 min.

Step 6

Divide the ginger beef noodles between bowls. Sprinkle over the green onions.