- Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, set aside.
- Heat half the olive oil in a wok. Add the eye fillet (in small batches) and stir-fry until browned. Remove from wok and set aside.
- Heat the remaining olive oil in the wok. Add the onion, garlic and capsicum and stir-fry until tender. Return the eye fillet to the wok along with the rest of the vegetables, sauces and beef stock. Stir-fry until vegetables are tender and eye fillet is cooked to your liking. Add ramen noodles, gently tossing to combine (about 1 min). Remove from heat.
- Divide stir-fry between 4 deep serving bowls. Garnish with a sprinkling of spring onion. Serve hot.