Step 1

Bring a pan of salted water to the boil for the noodles.

Step 2

Place the beef into a bowl and toss with 2 tablespoons of soy sauce, garlic, ginger and a little sesame oil and a pinch each of salt and pepper, mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.

Step 3

Heat a wok or a large frying pan until hot then add a little groundnut oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned. Strain into a colander and catch the juices in a bowl underneath.

Step 4

Add a little more groundnut oil and sesame oil to the pan and stir-fry the pepper, chilli, and spring onions for 2-3 minutes. Add the bean sprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and transfer to the colander with the beef.

Step 5

For the sauce, pour 4 tablespoons of soy sauce, the oyster sauce, rice vinegar and the reserved beef juices to the pan and allow to reduce to a syrupy glaze.

Step 6

Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain.

Step 7

Return the beef, vegetables and noodles to the pan with the sauce to warm though and combine. Serve at once and sprinkle with the remaining coriander. Enjoy!