Ingredients

• 350 -400 g fresh rice noodles
• 250 g beef, sliced thinly (eg rump, sirlion)
• 4 spring onions, chopped into long strips
• 1 red capsicum, sliced into long strips
• 2 red chili peppers, thinly sliced
• 3 cups bean sprouts
• 1 teaspoon crushed ginger
• 1 teaspoon crushed garlic
• 3 tablespoons oyster sauce
• 3 tablespoons light soy sauce
• 2 teaspoons cornflour
• 1 teaspoon sesame oil
• 1 pinch sugar
• oil (for frying)
• fresh coriander, chopped (optional)

Instructions

1. First of all its important that you have your wok very hot, so make sure all ingredients are prepped and ready to go.

2. Combine 1 tbsp oyster sauce, 1 tbsp soy sauce, sugar, sesame oil, cornflour, 1 chilli, garlic, ginger and marinate the meat for approximately 1/2 hour. While the meat is marinating separate the noodles.

3. Heat approximately 1 tbsp of oil in the wok on a very high heat. Add the capsicum strips and fry for a couple of minutes, remove from wok and set aside. If needed add more oil as you go. Add the meat and cook in batches until meat is nicely browned, remove from wok and set aside.

4. At this stage you may want to add more oil. Add the rice noodles to fry, constantly stirring and keeping the heat as constant as possible to get that mildly charred effect on the noodles.

5. Return beef and capsicum to the work. Make the sure wok is always reheated before you add new ingredients. Add the beansprouts and oyster and soy sauce. Add spring onions and chilli and stir for a minute, turn heat off and add coriander if using.

6. Serve immediately.