Ingredients

• 250g dried thin egg noodles
• spray oil, for cooking
• 500g beef fillet, cut into thin strips
• 2 tsp chopped ginger
• 1 clove garlic, crushed
• 1 medium (150g) onion, chopped
• 1 medium (200g) red capsicum, thinly sliced
• 1 medium (200g) green capsicum, thinly sliced
• 250g snow peas, trimmed
• 2 tbsps sweet chilli sauce
• 1 tbsp oyster sauce
• ¼ cup (60mL) plum sauce
• ⅓ cup (80mL) beef stock

Instructions

1. Cook noodles according to packet directions; drain well; set aside and keep warm.
2. Heat a non-stick wok or frying pan over high heat; spray with oil. Cook beef strips in 2 batches for 2-3 minutes or until browned; set aside and keep warm.
3. Reheat wok; add ginger, garlic and onion; stir fry 2 minutes or until onion is soft; add capsicums and snow peas; stir fry 3 minutes or until just tender. Add in plum sauce and beef stock. Add beef back in to warm.

Source: https://www.nestlemumandme.com.au/beef-and-vegetable-stir-fry