Heat the oil in a wok or large saucepan. Add the beef strips, stir for 1 minute, then add the ginger and garlic and stir for another minute. Remove the beef from the wok and set aside.
2 tsp rapeseed oil, 200 g beef strips, 3 cm ginger, 4 cloves garlic
Put the wok back on the heat and add the onion and carrot. Stir for 2 minutes, then add the red pepper and broccoli. Stir for another 2-3 minutes.
1 medium onion, 1 medium carrot, 1 medium red pepper, 150 g broccoli
Add 2-3 tbsp of water, then cover with a saucepan lid to trap the steam. Cook for a further 2 minutes.
Bring a saucepan of water to the boil and cook the dried noodles for 4 minutes.
125 g noodles
Return the beef, along with any juices, to the wok. Stir well. Add the mangetout and drained noodles, then stir for 2 minutes.
75 g mange tout
Finally, stir through the oyster sauce and place in bowls. Sprinkle with sesame seeds to serve.