100g bean thread noodles

250g scotch or porterhouse steak, sliced 5mm thick

1 tbsp kecap manis

1 tsp ground white pepper

3 tbsp olive or grapeseed oil

2 garlic cloves, finely sliced

3cm piece of ginger, finely diced

½ brown onion, cut in 5mm rings

12 green beans, cut in 2cm batons

50g shiitake mushrooms, stems removed, sliced

50g wood-ear fungus

4 spring onions, cut in 3cm batons

150ml stock or water

1 heaped tbsp gochujang, diluted with 2 tbsp boiling water

¼ bunch coriander, fine stalks and stems chopped

2 handfuls beansprouts