Cantonese Beef Stir-Fry - cooking recipe

Ingredients

1 1/3 lbs fresh rice noodles
2 tbsp peanut oil
1 2/3 lbs beef tenderloin or flank steak, thinly sliced
1 tsp finely grated orange peel
1 tbsp grated fresh ginger
2 cloves garlic, crushed
2 cups broccoli florets
1 large red pepper, seeded and coarsely chopped
1 tbsp cornstarch
1/2 cup beef stock
10 None fresh shiitake mushrooms, thinly sliced
1/2 cup light soy sauce
1/3 cup plum sauce
1 tbsp brown sugar
3 cups coarsely shredded Chinese cabbage

Preparation

Rinse noodles under hot running water; drain. Transfer to large bowl; separate noodles with fork.
Heat half of the oil in wok on high heat. Stir-fry beef, in batches, until browned all over.
Heat remaining oil in wok on high heat. Cook orange peel, ginger and garlic, stirring, until fragrant. Add broccoli and pepper; cook, stirring, until just tender.
Blend cornstarch and stock in small bowl. Add to wok with beef, mushrooms, combined sauces and sugar. Bring to a boil. Reduce heat to medium. Cook, stirring, until sauce thickens slightly. Add noodles and cabbage; cook, stirring, until cabbage just wilts.