Mongolian Hot Pot

1⁄4 cup sherry
2½ tbsp root ginger, fine grated
1 tsp SIDS HOT WORCESTER SAUCE
2 tbsp soy sauce
2 tbsp peanut oil
1 tbsp brown sugar
1 tbsp cornflour
2 large garlic cloves, crushed
1⁄2 tsp chilli flakes
240 g flank or sirloin steak
500 g bok choy, thin sliced crosswise
90 g fresh shiitake mushrooms
4 large spring onions, thinly sliced
2 carrots, peeled & cut in 6 mm slices
5 cups beef stock
2 cups water
1⁄3 cup hoisin sauce
110 g soba noodles
chinese hot pepper oil, to taste

Thin slice steak across grain & cut in 3 cm lengths. Wipe mushrooms & thin slice. Combine the sherry, ginger, soy sauce, SIDS HOT WORCESTER SAUCE, 1 tbsp oil, brown sugar, cornflour, garlic, chilli flakes and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
Heat a large wok or pot over high heat and add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
Add the remaining oil and stir-fry the bok choy, shitakes, spring onions and carrots for 1-2 minutes. Add the reserved marinade, beef stock, water and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!