• 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 garlic cloves, crushed
  • 1 tsp grated fresh ginger
  • Finely grated zest of ½ orange
  • Freshly ground black pepper


  • 450g packet fresh Hokkien noodles
  • 2 tbsp sesame seeds
  • 2 tbsp oil (preferably peanut)
  • 500g lean beef strips, patted dry with paper towel
  • 1 bunch spring onions, trimmed and cut into 2cm lengths
  • 2 bunches bok choy, leaves, washed, patted dry with a clean tea towel and sliced into 2cm lengths
  • 250g bean sprouts, washed and drained


  1. In a small bowl, whisk the sauce ingredients together to combine. Set aside.
  2. To prepare the noodles, place them in a heatproof bowl and cover with boiling water. After 2-3 minutes, use a fork to separate the noodles. Drain and set aside.
  3. Heat a large heavy-based non-stick frypan or wok over a medium heat and add the sesame seeds. Cook, shaking the pan over the heat to lightly toast, 1-2 minutes. Remove from the pan and set aside.
  4. Increase the heat to medium – high and reheat the pan. Add 1 tablespoon of the oil and quickly brown off half the beef strips for 1-2 minutes each side. Remove from the pan and set aside. Repeat using the remaining oil and beef strips.
  5. Return all the meat to the pan and add the spring onions, bok choy, prepared noodles and bean sprouts, and toss over the heat for 2-3 minutes. Sprinkle with the sesame seeds and serve immediately.

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