Mongolian Beef Stir Fry - cooking recipe

Ingredients

160 g egg noodles (dried)
2 tablespoons vegetable oil (or peanut oil)
400 g rump steak (trimmed, thinly sliced)
2 carrots (medium halved and thinly sliced)
1/2 red capsicum (bell pepper medium coarsly chopped)
200 g broccoli (cut into florets)
100 g green beans (trimmed and halved)
2 garlic cloves (minced)
2 teaspoons ginger (fresh finely grated)
4 spring onions (green onions thinly sliced)
2 tablespoons dry sherry
1 tablespoon brown sugar
1/3 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon sambal oelek

Preparation

Cook noodles in a large saucepan of boiling salted water for 6-8 minutes or until tender and then drain and rinse under cold water and drain well.
Heat oil in a wok or large frying pan/skillet over high heat and add half the oil and swirl to coat surface.
Stir fry beef in 2 batches for 2-3 minutes or until browned and remove from wok.
Add remaining oil to wok and stir fry carrot, capsicum, broccoli, beans and garlic and ginger for 3 minutes or until vegetables are just tender.
Return beef to wok, add onion, sherry, sugar, sauces (soy and oyster), sambal oelek and noodles and stir fry until heated through.
Serve.