How to Make It

1. Freeze the steak for 1 and a half hours to 2 hours. I froze it for 2 hours. You don’t want it completely frozen, just firm. It is not compulsory to freeze the steak first but it makes it much easier to slice thinly.
2. When firm, thinly slice the steak. Add all of the Beef Marinade ingredients and mix well. Set aside for 30 minutes.
3. Pour a bit of vegetable oil into a frying pan over a high heat. Fry the chopped onions with a pinch of sea salt. Remove and set aside when cooked.
4. Add a little more vegetable oil to the frying pan. Fry the chestnut mushrooms and the white mushrooms with a pinch of sea salt. Remove and set aside when cooked.
5. Pour a bit of vegetable oil into a frying pan over a high heat. Fry the chopped carrots with a pinch of sea salt. Remove and set aside when cooked.
6. Add a little more vegetable oil to the frying pan. Fry the red peppers and the orange peppers with a pinch of sea salt. Remove and set aside when cooked.
7. Pour a bit of sesame oil into a frying pan over a high heat. Fry spinach with a pinch of sea salt. Remove and set aside when cooked. As the spinach I use is Biking spinach not Asian Spinach, you don’t need to boil this spinach like Asian ones. If you boil this one, it gets too soggy later.
8. Fry the beef in the frying pan without vegetable oil over a high heat. Stir occasionally until it is completely cooked.
9. Boil the glass noodles in a separate pan with enough water to cover them. Boil them for 8 to 9 minutes until they are soft. Drain them in a sieve and shower them with cold water to cool.
10. Add all the glass noodle sauce ingredients to a wok and the glass noodles as well over a medium heat. Mix them thoroughly for 2 – 3 minutes.
11. Add all the cooked vegetables, beef and the finishing sauce to the pan and mix together.
12. Sprinkle a pinch of sesame seeds and serve with your favourite side dishes.