Mongolian Beef Stir Fry

• 160 g egg noodles (dried)
• 2 tablespoons vegetable oil (or peanut oil)
• 400 g rump steak (trimmed, thinly sliced)
• 2 carrots (medium halved and thinly sliced)
• 1/2 red capsicum (bell pepper medium coarsly chopped)
• 200 g broccoli (cut into florets)
• 100 g green beans (trimmed and halved)
• 2 garlic cloves (minced)
• 2 teaspoons ginger (fresh finely grated)
• 4 spring onions (green onions thinly sliced)
• 2 tablespoons dry sherry
• 1 tablespoon brown sugar
• 1/3 cup oyster sauce
• 2 tablespoons soy sauce
• 1 teaspoon sambal oelek

1. Cook noodles in a large saucepan of boiling salted water for 6-8 minutes or until tender and then drain and rinse under cold water and drain well.
2. Heat oil in a wok or large frying pan/skillet over high heat and add half the oil and swirl to coat surface.
3. Stir fry beef in 2 batches for 2-3 minutes or until browned and remove from wok.
4. Add remaining oil to wok and stir fry carrot, capsicum, broccoli, beans and garlic and ginger for 3 minutes or until vegetables are just tender.
5. Return beef to wok, add onion, sherry, sugar, sauces (soy and oyster), sambal oelek and noodles and stir fry until heated through.
6. Serve.

egg noodles, vegetable oil, rump steak, carrots, red, broccoli, green beans, garlic, ginger, spring onions, sherry, brown sugar, oyster sauce, soy sauce, sambal oelek

Taken from www.food.com/recipe/mongolian-beef-stir-fry-436678 (may not work)