Ingredients
- 250 g Beef Steak (9oz (I use Rump))
- 1 Tbsp Cornflour (Cornstarch in the US)
- 1 Tbsp Water
- 1 Small-Medium Onion (100g)
- 1 Medium Carrot (100g)
- 1 Green Pepper
- 2 Garlic Cloves
- 20 g Piece Ginger (½ Thumb sized )
- 3 Spring Onions
- 70 g Tinned Water Chestnuts (½ Cup )
- 70 g Tinned Bamboo Shoots (½ Cup )
- 150 g Bean Sprouts (1½ Cups )
- 2 Tbsp Oyster Sauce
- 2 Tbsp Dark Soy Sauce
- 3 Tbsp Light Soy Sauce
- 1 Tbsp Shaoxing Wine
- 1 Tsp Sesame Oil (Plus extra for drizzling)
- 1 Tsp Light Brown Sugar
- 2 Bundles Dried Egg Noodles (~125g)
- 2 Tbsp Cooking Oil
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