Quantities given here are intended to be just a guide, but following these amounts there should be 4 good sized bowls. You need a frypan and wok to cook this.
The frypan (or a 2nd wok if you have one) to cook the beef, and a wok for everything else.
500g of mince Beef2cms piece of ginger, peeled and gratedPinch of paprikatouch of oil for the pan
1 tablespoon of Sesame Oil1 tablespoon of cooking oil1 red capsicum, deseeded and cut into strips1 green Capsicum, deseeded and cut into strips1 red chilli (optional )deseeded and finely chopped6 Spring Onions, slicesmall handful of sliced green beans2 tablespoons of Oyster Sauce2 head of Bok Choy or similar Asian green or English Spinach2 Cups of Beef Stock (or any stock can be used)1 packet of fresh Asian Noodles out of the chiller cabinet such as Hoikken (soak in boiling water to separate)
In the frypan heat a smear of oil and fry off the beef mince, ginger and paprika over a reasonably hot heat until all liquid is gone and it is crumbly and well browned.
While the beef if cooking heat the oil in the wok then add the capsicum, spring onion, chilli and cook on a high heat , tossing until they start to char a bit then add the green beans and the chopped stems of the Bok Choy continuing on a high heat, tossing all the time. Add the Oyster Sauce and continue for a couple of minutes before adding the beef stock. Bring to a simmer and add the Choy leaves along with the noodles – heat through.
Serve by ladling the beef broth, noodles and veggies into bowls and scattering the beef on the top