WOK-FRIED FILLET STIRFRY

Ingredients

• 500g Angus Reserve fillet, sliced very finely
• ¼ cup Chinese cooking wine
• 1 Tbsp cornflour
• ¼ cup oyster sauce
• 2 Tbsp tamari
• 2 tsp Chiu Chow dried chilli sauce
• 2 tsp sesame oil
• finely grated zest and juice of 2 limes
• 2 Tbsp vegetable oil
• 1 brown onion, very finely sliced
• 6cm piece ginger, cut into fine batons
• 2 medium zucchini, chopped
• 1 cup kimchi, finely chopped
• ¼ cup roasted and salted cashews
• mint, coriander and hokkien noodles, to serve