2 Tbsp ginger, finely grated
2 cloves garlic, crushed
250 grams big fat mushrooms, sliced
4 spring onions cut into 5cm lengths
¼ cup coriander leaves
2 Tbsp soy sauce
250 grams egg noodles

Dilute meat glaze with 6:1 water. Heat oil in wok, add the ginger and garlic and cook for 3 minutes. Add beef, spring onions and mushrooms, stir fry until beef is browned and vegetables soft. Add coriander leaves and stir fry a further minute. Add meat glaze and soy sauce, mix well. Serve immediately with egg noodles.