Black Pepper Beef with Crispy Egg Noodle Pancake

In a bowl, add the sliced beef and marinade ingredients, mix well and set aside in the fridge.

Prepare and chop all the vegetables and lay them on a plate.

In another bowl, mix together all the sauce ingredients and set aside.

Place the egg noodles in a large bowl and soak in some boiling hot water for 2 minutes with a lid on and strain through a sieve. Place it on a tray with some kitchen paper or tea towel so that it can slightly dry out.

In a 9 ½ inch frying pan, add some oil, place the noodles into the pan and spread them out to fill the pan like a thin pancake. Fry on medium heat both sides for 3-4 minutes or until golden brown. Place on a plate and set aside.

In a wok, add some oil, then the garlic and onions. Stir fry for 20 seconds and add the marinated beef and further stir fry on medium heat for 3 minutes.

Now add the red and green peppers and stir fry for a further 3 to 4 minutes, then add the spring onion and sauce mix. Stir fry for 2-3 minutes and spoon it over the middle of the crispy noodles. Ready to serve.