Stir-fried Beef with Oyster Sauce and Rice Noodles ... Delicious!

This recipe is honestly very tasty and keeps you feeling full without making you feel bloated ... No onion or garlic at all! Great to make extra to have for lunch the next day :) This recipe even got the trick of approval from my extra fussy boyfriend!

Ingredients:

200g lean beef steak (for stir fry)
1 tblsp Oyster sauce, gluten free (the Ayam brand have one, you can find this in Woolies & Cloes)
1 tblspn Sesame Oil
1 tblspn soy sauce, gluten free (I used Tamari sauce which you can find in the macro section at woolies)
2 tblspn Peanut oil
4 spring onions (green tops only), chopped
1 Carrot, cut lengthways and cut into strips
1 Zucchini, cut lengthways and cut into strips
1/2 red capsicum, deseeded and cut into strips
1/2 packet rice noodles
1 stock cube (I used one of my frozen stock cubes from my homemade chicken stock, see earlier post)
2 cup baby spinach leaves (optional)
1/2 Bunch coriander, chopped (optional)
Salt and pepper to taste

Method:
1. Cut beef into thick slices (if not already). Place in a bowl and add in the oyster sauce, sesame oil and soy sauce and mix. Leave for 15 minutes.
2. Heat the peanut oil in a wok or large frying pan over a high heat.
3. drain the beef from the marinade and reserve the leftover marinade. When the oil is just starting to smoke or is hot add the beef to the pan and stir fry for 2 minutes. Remove and set aside.
4. Wipe the pan with paper towl. Reheat the wok on high heat and add in a little oil. Quickly add the spring onions, carrot and zucchini and stir fry for 3 - 4 minutes.
5. Add in the capsicum, rice noodles and 1/4 cup of water with a crushed stock cube and the reserved marinade Cover for 2-3 minutes.
6. Remove the lid and add back in the beef to finish cooking for a further 3 to 4 miuntes. Add the baby spinach and coriander and mix through.
7. Season with salt and pepper and serve.