Egg Noodles:

• 400 g (14 oz) fresh (cooked) medium-size egg noodles (*see notes for using dried)

Beef:

• 300 g (10.6 oz) sirloin steak (cut into thin strips (tip – freeze for 10 minutes so it’s easier to slice thinly))
• 2 tbsp cornflour (cornstarch in USA)
• 1/4 tsp salt
• 1/4 tsp black pepper

Vegetables:

• 2 tbsp oil ((any neutral high-smoke-point oil – such as avocado, rapeseed or vegetable oil))
• 1 tbsp oil ((any neutral high-smoke-point oil – such as avocado, rapeseed or vegetable oil))
• 1 red bell pepper (deseeded and sliced)
• 200 g (7 oz) broccoli ((approx. 1 large head) cut into small florets)
• 3 garlic cloves, peeled and minced
• 2 tsp minced ginger

Sauce:

• 90 ml (6 tbsp) fresh lime juice ((approx. the juice from 3 limes))
• 90 ml (6 tbsp) dark soy sauce
• 6 tbsp caster sugar or superfine sugar
• 1 red chilli (finely chopped (use your favourite – I like to use a Fresno chilli for mild heat or 2 birds eye chillies for more heat))
• 4 spring onions (scallions) (chopped into 2cm pieces)
• 1 tsp chilli flakes
• 1 tsp finely chopped fresh chillies
• 2 spring onions (scallions) (finely chopped)