Ingredients
• 500g beef stir-fry strips
• 4cm piece fresh ginger, peeled, cut into matchsticks
• 1/4 cup Chang's light soy sauce
• 2 tablespoons peanut oil
• 250g mixed mushrooms, sliced
• 200g sugar snap peas, trimmed
• 1 bunch Chinese broccoli, stems finely chopped, leaves torn
• 5 green onions, trimmed, thinly sliced
• 440g thin egg-style noodles
• 1 1/2 tablespoons shao hsing (Chinese cooking wine)
Method
1. Combine beef, ginger and 2 tablespoons soy sauce in a medium bowl. Toss to coat.
2. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add 1/3 of the beef mixture. Stir-fry for 1 minute or until browned. Transfer to bowl. Add 2 teaspoons remaining oil. Swirl to coat. Add half the remaining beef mixture. Stir-fry for 1 minute or until browned. Transfer to bowl. Repeat with 2 teaspoons remaining oil and beef.
3. Add remaining oil to wok. Swirl to coat. Add mushrooms. Stir-fry for 2 minutes or until tender. Transfer to bowl. Add sugar snap peas. Stir-fry for 2 minutes. Add broccoli stems and two-thirds of onion. Stir-fry for 1 minute or until peas are bright green and lightly charred. Return beef and mushrooms to wok. Add noodles, broccoli leaves, wine and remaining soy. Stir-fry for 1 to 2 minutes or until hot and leaves have wilted. Sprinkle with remaining onion. Serve.
