Stir-fried vegetables with rice noodles

(my own recipe)

Serves 2
Ingredients:

• 500 gr beef (flank steak it's best)
• 200 gr sugar snap peas
• 100 gr mini asparagus 
• 2 carrots
• 1 red bell pepper
• 150 gr mini corns
• 100 ml vegetable stock
• 5 cm piece of ginger
• 2 garlic cloves 
• 6 tbsp sunflower oil
• 3 tbsp soya sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 2 tbsp rice vinegar
• 2 tbsp sesame seeds

Step one

 Put the beef in the freezer for 20 minutes. This will allow the meat to harden slightly for easier cutting. Cut it into thin slices, each 4cm long. Cut the carrots and pepper into strips and finely chop the garlic and ginger.
Step Two
Heat a wok or large frying pan over a high heat until it is very hot. Add 3 tbsp of oil and when it is very hot and slightly smoking add the beef and stir-fry for about 2 minutes or until brown. Remove the meat and set aside on a plate and cover it.

Step Three

Add the ginger, garlic and stir-fry for 1-2 min. Then, add the sugar snap peas, mini corns, carrot, pepper, asparagus and stir-fry for another 3 min.
Step Four
 Whisk the soya sauce, oyster sauce, fish sauce, rice vinegar in a bowl and add the mixture in the wok with the vegetable stock and let the vegetables simmer for 5 min. Finally, add the sesame seeds and stir-fry for another 3-4 min. Serve hot with rice noddles.