Oriental Beef and Vegetables

• 300 g lean beef
• chinese egg noodles
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 cup shredded cabbage
• 150 g mushrooms, sliced
• 14 cup bean sprouts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red chili pepper, chopped fine (optional)
• 1 (2 inch) piece fresh ginger, grated
• 12 tablespoon soy sauce or 12 tablespoon fish sauce
• 1 tablespoon rice wine vinegar (Shao sing)
• 2 teaspoons tamarind paste
• 2 teaspoons red curry paste
• 12 teaspoon dried ground coriander
• 12 teaspoon allspice
• 1 tablespoon brown sugar
• pepper (to taste)
• toasted shredded coconut (optional)
• handful peanuts (optional)

1. Cut up vegetables as stated above.
2. Slice beef into extremely thin thumb-length pieces (a sharp knife helps).
3. Prepare egg noodles as directed and set aside in a pot with a lid to keep warm.
4. Heat a wok on a high fire for a few minutes.
5. Add oil and beef strips and cook on high heat until browned (about 2 minutes in our wok).
6. Do not overcook as meat will be tough!
7. Remove beef to a plate.
8. Rinse wok and dry.
9. Heat again and add oil.
10. Add onion, garlic and ginger and stir-fry about 3 minutes.
11. Add bell pepper and chili pepper (if using) and stir-fry for another 3-4 minutees.
12. Add in mushrooms and bean sprouts.
13. Add the cabbage at the last.
14. Return beef to pan, and add the rest of the ingredients (under'sauce') to make the sauce.
15. Serve over the egg noodles.

lean beef, chinese egg noodles, red bell pepper, green bell pepper, cabbage, mushrooms, bean sprouts, onion, garlic, red chili pepper, fresh ginger, soy sauce, rice wine vinegar, tamarind paste, red curry, ground coriander, allspice, brown sugar, pepper, coconut, handful peanuts

Taken from www.food.com/recipe/oriental-beef-and-vegetables-24813 (may not work)