Slice the beef thinly against the grain. Combine all the marinade ingredients in a bowl and mix well, then add the beef and stir to coat. Set aside at room temperature for 30 minutes.
Meanwhile, combine all the stir fry sauce ingredients in a jar, seal and shake well until the cornflour and maple syrup or honey are fully dissolved. Set aside.
Slice your vegetables into thin, bite-sized pieces. You can use whichever vegetables you like, such as snow peas, capsicum or even mushrooms. Set aside.
Bring a large pot of water to the boil. Cook the noodles in the boiling water according to packet instructions, then drain and rinse under cold water to remove excess starch. Set aside.
Heat 2–3 tbsp of oil in a wok or large deep pan over medium-high heat. Add the ginger and garlic and cook for 1 minute. Add the beef and cook for 1–2 minutes, stirring constantly, then add the sliced vegetables and cook for a further 2–3 minutes.
Add ½ cup of the stir fry sauce along with the cooked noodles. Toss over medium heat until the sauce is evenly distributed and the noodles are glossy, adding a splash more water if needed. Garnish with spring onion and chilli slices and serve immediately.
Recipe note: Stir fry sauce makes 300ml. Any excess can be stored in an airtight jar in the fridge for up to 4 weeks.
