Chinese beef noodles

1. Trim off all the fat from the steak, slice thinly across the width of the steak. Place the steak in a zip lock freezer bag and add all the Shaoxing rice wine, 3 tbsp of soya sauce, 1 tbsp of sesame oil, minced garlic and ginger. Seal the bag, squish to get all the slices of meat covered in marinade and leave in the fridge for an hour.

2. Cook the noodles according to the pack instructions. Once cooked, drain in a colander and run cold water over the noodles for a couple of minutes to wash away all the starch. This step is important as it will stop the noodles from sticking together when you stir-fry.

3. Trim and cut the vegetables to a similar size, boil for 3 minutes and drain. Heat a dry wok or very large frying pan on a high heat for 3-4 minutes. When the pan is very hot, add 1 tbsp of groundnut oil. Shake off the marinade from the steak slices (keep for later) and quickly fry for a couple of minutes on each side. Once the steak has changed colour to brown, remove from the pan and leave to rest in a dish.

4. Add another tbsp of oil to the pan and stir-fry the vegetables, for about 3-4 minutes. Beat the egg, then push the vegetables to one side of the pan and pour the egg in. Mix the egg so it scrambles and stir into the vegetables. Next, add the noodles, fried beef and excess marinade to the pan and mix together. Add the oyster sauce, remaining soya sauce and sesame oil, mix and stir-fry for few more minutes.