– Marinate thinly sliced beef in a mixture of about 1 tablespoon of honey, 1 tablespoon of soy sauce, a teaspoon of crushed garlic; a generous pinch of salt, and pepper for as long as you can bear.
– Slice up 3 spring onions quite small
– Chop the chunky stems off a bunch of pak choy; and cut the bigger leaves in half.
– (Here’s where most of the waiting for as long as you can bear takes place…)
– Heat up a wok with a bit of oil; then add the beef (leaving as much of the marinade behind as possible. The idea here is to brown the meat, not stew it.)
– When the beef has mostly browned; add the spring onions.
– Once the spring onions have wilted; toss in a package of noodles. I used hokkien this time; other times, I use singapore noodles.
– Once the noodles have had a minute or so to cook; add the pak choy, and the remaining marinade; and keep eveything moving until the pak choy has wilted, but is still a little crispy.
– Bowl. Eat.