MONGOLIAN BEEF NOODLE STIR-FRY

Steps

1. a full kettle to the boil.
2. proof bowl, cover with boiling water and stir to separate strands. Cover and leave for about 10 minutes until tender, drain well. Add sesame oil and soy sauce and toss to coat. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
3. Heat a drizzle of oil in a large fry-pan on high heat. Pat beef dry with paper towels and season with salt and pepper. Cook beef for about 3 minutes each side for medium (depending on thickness) or until cooked to your liking.
4. Add first measure of Mongolian sauce to the pan, turn beef to coat in sauce and cook for about 30 seconds until fragrant.
5. Transfer beef and sauce to a bowl and set aside, covered to rest. Return pan to medium heat. Add carrot and broccoli and cook for about 1 minute. Add remaining Mongolian sauce and water and cook for a further 1 minute until veggies are tender.
6. Remove pan from heat and add bok choy. Slice beef thinly against the grain and add to the pan along with any beef resting juices. Toss to combine and season with pepper. Thinly slice spring onions.
7. divide noodles between bowls and top with Mongolian beef stir-fry and a sprinkle of spring onion and crispy shallots.