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Once the meat has had a lick of hot steel, remove it and stir fry whatever vegetables you have to hand. I’ve suggested mushrooms & savoy cabbage but anything that will cook quickly will do the trick in this recipe.
Toss the steak with the soy sauce, oyster sauce & cornflour and set aside to marinate for 15-20 minutes.
Heat half the oil in a large wok or pan over a high heat and fry the mushrooms for 4-5 minutes until golden brown all over and starting to crisp. Add the ginger and garlic and cook for a minute more before removing from the pan and setting aside with the mushrooms.
Heat the remaining oil in the pan. Shake the excess marinade off the strips of meat (reserving the marinade) and add to the hot oil with the spring onion and fry for 1-2 minutes until coloured then add the rest of the marinade to the pan along with the cabbage and cook for a couple of minutes until the cabbage is tender.
Toss in the mushrooms and cooked noodles and heat through before serving in deep bowls.
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