Singapore Beef Stir-Fry Recipe

Combine white parts of the green onions red chile pepper green chile pepper and garlic in a large bowl. Add dark soy sauce 3 tablespoons walnut oil and brown sugar; mix marinade well. Add beef to marinade cover and refrigerate for a minimum of 15 minutes and up to 24 hours.

Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch 2 to 3 minutes. Drain.

Cook spinach in a separate pot of boiling lightly salted water until wilted 3 to 5 minutes. Drain and set aside.

Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions bell pepper snow peas baby corn and 1/2 teaspoon soy sauce. Stir-fry until lightly browned yet still crisp 2 to 3 minutes. Remove from the wok.

Stir-fry noodles 1 teaspoon oil and 1/2 teaspoon soy sauce in the same wok until crisp 1 to 2 minutes. Transfer to a plate.

Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through about 2 minutes.

Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.