Spiced Beef and Coconut Noodle Stir-Fry

Steps

1. a full kettle to the boil.
2. Pat beef dry with paper towels and cut into 1.5cm–2cm wide strips. Place in a medium bowl with beef spice mix and olive oil. Toss to coat well and set aside.
3. Place noodles in a large, heat-proof, bowl and pour boiling water over to cover. Use a fork to separate strands and leave for 2 minutes then drain.
4. In a small bowl, whisk eggs with water and a pinch of salt. Heat half the oil in a large fry-pan (preferably non-stick) on high heat. Pour egg mixture in and cook until set as an omelette, about 30 seconds. Remove from pan, slice into thin strips and set aside.
5. Return pan to high heat with remaining oil. Stir fry spring onions, carrot and bok choy until wilted but still crunchy, 2–3 minutes. Toss cooked noodles through vegetables to combine then set aside in a large bowl, covered to keep warm.
6. Return pan to high heat with a drizzle of oil. Stir-fry beef, in batches, for 1–2 minutes each batch, or until lightly browned. Do not overcook beef or it will become tough. Return all beef to the pan, along with coconut cream, sweet chilli sauce and fish/soy sauce. Toss to combine well, and remove from heat.
7. Divide noodles and vegetables between plates, top with beef and sauce, garnish with egg.