Beef Pad See Ew

Steps

1. a large pot of salted water to the boil. Bring a full kettle to the boil.
2. Slice beef into 0.5cm-thick strips. Place beef and pad see ew marinade in a bowl and set aside. Place mustard choy in a large, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain well.
3. Heat a drizzle of oil in a large, non-stick wok or fry-pan on medium-high heat. Add eggs to wok/pan, mix with a wooden spoon to break them up a bit then let them set as an omelette for about 1 minute. Remove omelette from wok/pan and set aside on a plate. Reserve wok/pan.
4. Place noodles in pot of boiling water. Stir well to separate strands then cover and turn off heat. Leave for about 7 minutes, until tender then drain well. Drizzle with a little oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat.
5. Heat sesame oil in reserved wok/pan on high heat. Stir-fry courgette and capsicum for 4-5 minutes, until tender. Season then set aside, covered, to keep warm. Keep wok/pan on heat and add peanut/sesame oil to heat.
6. Once oil has heated, add beef (shake off excess marinade and reserve), garlic and mustard choy and stir-fry for about 1 minute, until beef has browned. Slice omelette into thin strips and add to wok/pan, along with noodles, reserved marinade and veggies. Toss until combined and warmed through.
7. divide beef pad see ew between plates or bowls and garnish with coriander.