Method

1. Thinly slice the beef against the grain to ensure it stays tender. Toss the beef slices in 1 tablespoon of soy sauce and set aside to marinate for 10 minutes while you prep the veggies.
2. Bring a pot of water to boil. Add the broccoli florets and blanch for about 2 minutes until they are bright green and just tender. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Prepare the rice according to package instructions. Set aside.
4. Heat 1 tablespoon of extra virgin olive oil in a large wok or skillet over medium-high heat. Once hot, add the beef slices in a single layer. Stir-fry for 2-3 minutes until the beef is browned but still slightly pink in the centre. Remove from the wok and set aside.
5. In the same wok, add another tablespoon of extra virgin olive oil. Stir-fry the minced garlic, ginger, and spring onions for about 20 seconds until fragrant.
6. Toss in the red capsicum slices and blanced broccoli. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
7. In a small bowl, mix the black bean sauce, remaining soy sauce, oyster sauce (if using), rice vinegar, honey (if using), and ¼ cup of water or beef broth. Pour the sauce into the wok with the veggies and stir to coat everything evenly.
8. Add the cooked beef back into the wok, followed by the Hokkien noodles. Toss everything together for 2-3 minutes, ensuring the noodles are coated in the sauce and everything is heated through.
9. Remove from heat and garnish with sesame seeds and fresh coriander. Serve hot with lime wedges on the side for an extra zesty kick.

Tips:
You can add other veggies like carrots or snow peas for extra crunch and colour.
For a spicier kick, add a few slices of fresh chilli or a drizzle of chilli oil at the end.