Ingredients:

  • 400 g (14 oz) porterhouse steak, sliced into thin strips
  • 1 tbsp cornflour (cornstarch)
  • ½ tsp bicarbonate of soda (baking soda)
  • 1 tbsp tamari or all-purpose soy sauce
  • 1 tbsp sesame oil
  • 1 tsp freshly minced garlic
  • ⅓ cup (40 g) cornflour (cornstarch)
  • Olive oil spray
  • ½ cup (175 g) honey
  • ¼ cup (60 ml) tamari or all-purpose soy sauce
  • ¼ cup (60 g) tomato ketchup
  • 2 tbsp rice wine vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp Chinese cooking wine
  • 1 tsp freshly minced garlic
  • 2 tbsp water
  • 1 tbsp extra-virgin olive oil
  • 1 red capsicum (bell pepper), sliced
  • 1 red onion, sliced
  • 2 spring onions (scallions), cut into 2 cm (3/4 inch) batons
  • 250 g (9 oz) dried thin egg noodles, prepared according to the packet instructions
  • 1 tbsp sesame seeds, to serve (optional)

Instructions:

  1. Marinate the beef: Combine marinade ingredients in a bowl, tossing beef strips to coat. Let marinate for 20 minutes.
  2. Prepare the beef coating: Toss the marinated beef in additional cornflour until completely coated.
  3. Choose cooking method: For oven method, preheat to 240°C (475°F). Arrange beef on a rack and spray with oil; bake for 8-10 minutes, turning halfway.
  4. For air fryer method, preheat to 220°C (425°F). Arrange beef in a single layer and cook for 6-7 minutes, tossing halfway.
  5. For pan-frying method, in a non-stick pan, heat oil and cook beef for 6-8 minutes until golden brown.
  6. Prepare the sauce: Whisk sauce ingredients in a jug until well combined.
  7. Stir-fry vegetables: Heat olive oil in a pan over medium-high heat, add sliced capsicum, onion, and spring onion; stir-fry for 2-3 minutes.
  8. Combine and finish: Add cooked beef and sauce to the pan; stir-fry for an additional 2-3 minutes until thickened.
  9. Serve: Divide cooked noodles among bowls, top with beef stir-fry, and sprinkle with sesame seeds if desired.