Marinade meat for at least 15 minutes in the Soy Sauce, Shaoxing, and garlic. Set aside while you prepare the vegetables.
In a wok over high head, add 2 tablespoons of oil and fry the beef until the water has cooked out. Remove and set aside.
Add 2 tablespoons of oil to the wok and fry the Ginger, Garlic and Chilli Pepper together until fragrant, about 2 minutes.
Add sliced Carrots and Button Squash and stir fry together for about 5 minutes.
Add the red Capsicum and Snow Peas, Sweet Thai Chilli Sauce with lime juice and zest, and 1 tablespoon of Soy Sauce.
Stir and cook until Squash is warm but still crunchy, not soggy.
In a frying pan over medium heat, toast the Pine Nuts until they are lightly golden and fragrant. Don't burn them as they toast quickly.
Add in the beef, Coriander and toasted Pine Nuts and mix together.
Add the Udon Noodles into the wok with the vegetables and stir until fully combined.
Garnish with Coriander and Pine Nuts to serve.