Cook the Beef

1. Heat a wok over maximum heat and add oil.
2. Add the velveted beef and stir continuously until just cooked through.
3. Remove from the wok, drain any excess oil, and set aside.

Build the Sauce

1. Reduce the heat to low and add a small amount of oil.
2. Add the garlic and ginger and cook gently until fragrant.
3. Add the black bean sauce and sugar and stir to combine.
4. Add the dark soy sauce, oyster sauce, 1 tablespoon of Chinese cooking wine, and chicken powder.
5. Stir until the sauce becomes fragrant and well combined.

Add the Noodles & Vegetables

1. Add the thick egg noodles and toss until coated in the sauce.
2. Add a splash of water if needed to loosen the noodles.
3. Add the broccoli and Chinese broccoli and continue tossing.
4. Add the onion, capsicum, and carrot and stir-fry until slightly softened.
5. Pour in the chicken stock and continue tossing until everything is evenly combined.

Finish & Serve

1. Return the beef to the wok and toss through the noodles.
2. Season with yumyum seasoning.
3. Finish with the remaining Chinese cooking wine and sesame oil.
4. Toss everything together until heated through.
5. Transfer to a serving plate and serve immediately.