Created by ImPat on March 17, 2017
Step 1: In a bowl, whisk 2 tablespoons soy sauce, cornflour, sesame oil and peanut oil and add the beef and toss to coat and set aside for at least 20 minutes or up to 2 hours and season beef with salt.
Step 2: Mix julienned ginger, white balsamic vinegar and sugar.
Step 3: Heat a wok or large heavy frying pan over high heat and 1/2 the canola oil and when smoking, using a slotted spoon, add half the beef and stir fry beef for 2 minutes or until browned and just cooked through.
Step 4: Using a slotted spoon, transfer beef to a plate and repeat with 1/2 tablespoon canola oil and remaining beef.
Step 5: Wipe out wok and return to high heat and add remaining 1 tablespoon canola oil and when smoking add ginger mix, garlic, white parts of spring onions, chilli, capsicum strips and sugar snap peas and stir fry for 3 minutes or until peas are blackened in spots and crisp tender and then add sherry and toss to coats and then return beef to work and add remaining 2 tablespoons soy sauce, sesame oil, green part of spring onions and 1/2 cup (80ml) water and cook for 1 minute to blend the flavours.
Step 6: Season with freshly ground black pepper, to taste.
Step 7: Divide noodles among 4 plates and spoon beef over and sprinkle with sesame seeds.