First, set the oven to very low so that a serving dish starts to warm.
In the meantime, you need to marinade the steak for 30 minutes. So, in a mixing bowl, combine the soy sauce, 1 tablespoon sesame oil, cornflour, and sugar. This lot will take a fair bit of stirring to dissolve the sugar and flour. Stir in the chilies and then add the beef, making sure it gets a good coating of the marinade.
Add a tablespoon of sesame oil to a big skillet on high heat – you can use a wok if you have one. As soon as the oil starts smoking, add the chopped bell peppers and stir fry on high heat for 3 minutes.
Add the mushrooms and continue to cook for another 2 minutes.
Turn off the heat and transfer the peppers and mushrooms to your serving dish in the oven.
Cooking the bok choy and the noodles
In a medium-sized saucepan, heat a tablespoon of sesame oil until it’s smoking hot. Immediately add the sliced garlic, give it a good stir for 15 seconds and then add all the choy. Stir well so that the choy gets coated in the oil and garlic mix. Turn off the heat, add the lime juice and cover the pan with a tight-fitting lid.
For the noodles, fill another medium-size saucepan a third full of water and bring it to the boil. Add the noodles and turn off the heat.
In the skillet you used for the peppers and mushrooms, heat another tablespoon of sesame oil over high heat until it smokes a little. Now add the beef and the marinade. Stir fry on a high heat for 3 minutes, then transfer the beef to the serving dish in the oven.
Drain the noodles in a colander, return them to their pan, add the butter and cover the pan.
Add the oyster sauce and two tablespoons water to the beef’s skillet on a medium heat until it just starts to boil. Give the skillet a really good stir and remove from the heat.
Time to serve
Add the choy, garlic and all the juices in their pan to the serving dish. Pour in the oyster sauce. Stir everything so that it gets mixed with sauce, and serve. I like mine plated over a bed of the noodles, but you can serve them on the side.
Notes
To drink. I’d be strongly specific here and treat myself to soft, upper-range merlot. Not top-ticket but perhaps a few more bucks than you’d usually be happy to pay.