Speedy Stir-Fried Beef & Hokkien Noodles

While the beef is marinating, bring a full kettle of water to the boil. Peel and crush the garlic. Finely grate the ginger (unpeeled). Slice the red capsicum into thin strips. Roughly chop the Asian greens. Pick the coriander leaves.

Place the fresh hokkien noodles (use suggested amount) in a large bowl and pour over enough boiling water to completely cover the noodles. Note: Be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it! Soak for 2 minutes, or until softened and separated. Drain and set aside.

Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Add 1/2 of the beef strips (reserve the excess marinade in the bowl) and cook, stirring, for 1-2 minutes, or until brown. Set aside on a plate and repeat with the remaining beef strips. TIP: Cooking the beef in batches on a high heat stops the meat from stewing in the pan.

Heat another drizzle of olive oil in the same wok over a high heat. Add the garlic and ginger and cook for 1 minutes, or until golden. Add the red capsicum and Asian greens and stir-fry for 1-2 minutes, or until the vegetables are brightly coloured and tender. Add the reserved hoisin-soy marinade, the beef strips and the hokkien noodles and stir-fry until all the ingredients are combined and heated through.