Instructions
Follow the steps and taste along the way.
Prepare the beef and vegetables
Pat the beef dry and slice it across the grain into strips about 5 mm wide. Season with 2 g of salt and the pepper. Separate the pak choi leaves; cut the thick white stems into 2 cm pieces and roughly chop the leaves. Slice the bell pepper into thin strips and the shiitake mushrooms. Finely chop the garlic and ginger.
Cook the noodles
Cook the noodles in unsalted boiling water according to the time stated on the package, usually 5 to 7 minutes, until springy but not overcooked. Drain and set aside. Do not rinse them unless the package instructions say to.
Mix the glaze
In a bowl, thoroughly whisk together the soy sauce, lime juice, 40 ml of water, brown sugar, and cornstarch until no lumps remain.
Sear the beef
Heat a large frying pan or wok over high heat. Add half the oil and arrange half the beef in a single layer. Sear for about 1 minute on each side, until browned around the edges; transfer to a plate. Cook the remaining oil and beef in the same way. Do not overcrowd the pan, to minimize steaming.
Finish the vegetables and noodles
Add the pak choi stems, bell pepper, and shiitake mushrooms to the same pan. Stir-fry for 3 minutes, stirring occasionally, until the vegetables are lightly browned at the edges but the stems remain crisp. Add the garlic, ginger, and pak choi leaves and stir for 30 seconds. Return the beef and any juices to the pan, then add the noodles and prepared glaze. Cook, stirring constantly, for 1 to 2 minutes, until the sauce thickens and coats the noodles. Serve immediately while the beef is hot and the vegetables are still firm.
