Honey-Stung Beef and Vege Noodle Stir-Fry

Steps

1. a full kettle to the boil.
2. Pat beef dry with paper towels and cut into 1cm strips. Combine all remaining honey-stung beef ingredients (expect oil) together in a medium dish, add beef and toss to coat well. Set aside to marinate while you prepare rest of the meal.
3. Place noodles in a large, heat-proof, bowl and cover with boiling water. Separate strands with a fork and leave for 30 seconds, drain and rinse under cold water. Snip in a few places with scissors to shorten strands.
4. Peel carrots and grate or cut into thin matchsticks; remove core and seeds from capsicum and finely slice; set aside.
5. Heat oil in a large fry-pan or wok (preferably non-stick) on high heat. Remove beef from marinade (shake off excess and reserve) and fry in batches, for 1–2 minutes or until browned and just cooked through. Set aside, keep pan on heat.
6. Heat oil in pan/wok and reduce heat to medium. Add carrots and cook 2 minutes or until just tender, add reserved marinade and allow to simmer for 1 minute then add noodles, beef (and any resting juices), capsicum, and first measure of mung bean sprouts to pan. Stir-fry for 1 minute until just heated through. Season with salt and pepper if required.
7. Divide honey-stung beef and vege noodle stir-fry between plates. Sprinkle over mung bean sprouts, peanuts and coriander (if using).