[Recipe] Stir-fry beef with ginger, leeks, and rice noodles

This dish has been inspired by one of my favorite dishes in Malaysia - the Kuey Teow with beef and ginger. But since I do not know where I can get my hands on the wonderfully flat and chewy rice noodles, I substituted it with some prepackaged dry Thai flat rice noodles I found in the supermarket. The texture is not quite the same but the flavor is there. I, therefore, present to your reading pleasure, my version of this dish.

Stir-fry beef with ginger, leeks, and rice noodles

Ingredients:
1 package of Thai flat rice noodles, pre-soaked in water to soften before cooking
1/2 Kilo beef strips
1 medium-sized onion, rough chopped
1 whole head of garlic, minced
2 matchbox size ginger, peeled and cut into thin slices
1 small bundle of spring onion, sliced
1 stalk of leeks, thinly sliced
1 small sized bell pepper (optional), sliced into strips
1 cup straw mushrooms, cut into halves
2 pcs of beef bullion cubes (or beef stock if available)
2 eggs
1/3 cup corn starch
3 Tablespoons white sugar
2 Tablespoons salt
2 Tablespoons salty soy sauce
2 Tablespoons Knorr seasoning (optional - just replace the same amount with soy sauce)

Directions:
In a bowl, marinate the beef strips in corn starch, sugar, soy sauce, Knorr seasoning, and salt dissolved in water. Add just enough water to form a runny paste that should coat the beef pieces. Cover with a cling wrap and let it chill in the refrigerator while you prep all the other ingredients. Interestingly, this process is sometimes called "velveting" which results in tender beef ideal for stir-fry. Ideally, it should marinate for at least 30 minutes.

Pre-soak the flat rice noodles in water as per instructions in the packet.

In a wok, saute the onions and garlic in some vegetable oil until caramelized. Add the ginger slices. Add the beef (including the marinade) in the wok and stir constantly. Add some beef stock until just barely covering the meat (or water and beef bullion cubes) and let the meat cook (covered) for about 10 minutes. Add the mushrooms, bell pepper, spring onion, and leeks. Mix thoroughly. Add the egg to help thicken the liquid. Add the pre-soaked noodles and allow it to simmer (mixing from time to time) until the noodles are cooked. Garnish with finely chopped spring onion.