Beef with rice noodles stir fry

Quick and tasty.

Ingredients
1.5 pound beef steak
0.5 cup soy sauce
3 tbsp cooking wine
2 tbsp brown sugar
2 tbsp starch
1 tbsp ginger paste
2 garlic cloves
1 tsp Sriracha sauce
1 tbsp sesame oil
0.5 tsp black pepper
oil
1 onion
2 red peppers
1 package rice noodles

Preparation
Mix minced garlic, ginger, soy sauce, sesame oil, hot sauce, brown sugar, black pepper and cooking wine.

Slice beef against the grain into thin slices. Mix into half of the sauce, reserve the other sauce portion. Allow to marinade for half an hour.

Bring a pot of water to the boil, add the rice noddles and turn off. Allow to sit in water for about 10 minutes (follow package instructions). Drain.

Slice peppers and onions. Heat a large skillet on nearly high heat, add the oil and brown the onions and peppers quickly, so their inside remains crunchy, but the outside is flavored. Do this in small portions, so the veggies don't cook in their own juices. Collect onto a plate.

Add a little bit of oil and the beef in small portions, drained as well as possible. Dispose of the uncooked marinade. Collect browned beef onto a separate plate. Ensure that you cook the beef well.

Combine all veggies and the meat back into the pan when the last portion of beef is done, add the reserved marinade and toe rice noodles. Simmer for a few minutes. Serve. You may want to garnish with scallions, this dish needs the color green.