Ingredients
120g dried egg noodles  
1 tsp sesame oil 
40g sugar-snaps or green beans, cut into 2-3 pieces each  
40g mini corn 
40g broccoli   
1 medium pak choi, sliced  
1 red chilli, very finely chopped 

Ingredients for the broth  
500ml chicken stock  
20g piece fresh ginger  
2 dried chillies  
1 clove garlic, smashed but whole  
1 cinnamon stick 
1 star anise 
2 cloves 
Juice of 1 lime 

Ingredients for the beef  
2 x 125g sirloin  
4 tsps soy sauce  
½ tsp ground cinnamon  
10g fresh ginger, peeled and grated or very finely chopped  
2 cloves garlic, minced or very finely chopped  
1 tbsp honey  
½ tsp chiu chow chilli oil 

Method
In a bowl or on a plate, put all of the beef marinade ingredients and mix together.  Put the beef into the bowl and cover both sides with the marinade. Leave to one side for 20 minutes then carry on. 

On a medium heat, in a small saucepan, put the stock and aromatics, bring to the boil, then reduce the heat and leave to simmer, covered, while you carry on. 

Cook the noodles as directed on the packet, drain, drizzle over the sesame oil and put to one side. 

Meanwhile, while the noodles are cooking, put a tsp of oil into a hot pan and cook the steak over a medium high heat for 3 minutes per side for medium rare, depending on the thickness of your steak, if it is very thin or thicker than 2-3cm, you will need to adapt the cooking times by a minute either way.  Turn off the pan and rest the steak. 

Once the steak goes into the pan, pour the leftover marinade into your stock and bring to a boil. When the liquid is boiling, remove the aromatics and add the vegetables. 

Put the noodles into a bowl and to one side put the vegetables. 

Check the seasoning of your broth and add the lime juice or a little additional soy sauce if needed.  Pour the broth over the noodles. 

Slice the now rested steak and put over the top of the noodles the other side to the vegetables.