Combine the maizena and water, stir to combine and set aside.

In a measuring jug add the sauce ingredients and use a fork to mix it together.

Heat a large non stick pan or wok and wait for it to heat, takes a couple of seconds then add 2 tablespoons of oil which will heat up immediately and shimmer so add the beef strips. See notes below on seasoning.

Leave the beef strips to sear, stir once or twice. This takes about 4 minutes to have them slightly seared, they wont be completely brown. Remove and set aside.

Same pan add one tablespoon of oil from the veggies ingredients and add the onions for a few seconds only (keeping them crunchy). Follow up with the garlic and ginger, a few more seconds, remove and set aside on a plate. Same pan, add the last tablespoon of oil. Add the carrots and bell pepper. Try not to mix it up rather shake, toss or use a wooden spoon to slightly separate so they don't burn. About 2 minutes. Don't add any water yet! Add a tablespoon or two of the 'sauce ingredients' if needed, shake and return the rest of the ingredients.

Return the beef strips, onions, garlic & ginger half of the sauce and the cooked noodles. Gently mix to combine.

Pour the rest of the sauce over and about 2 tablespoons of water and the maizena slurry. Gently combine, cook for another 2 minutes or until the sauce is nice and thick. Remove from the heat.

Add the nuts, sesame seeds and spring onions. See notes below on consistency.