1.Combine garlic, sauces, chilli, sugar, lemon grass and coriander in large bowl with beef. Cover, refrigerate 3 hours or overnight.
2.Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain.
3.Heat oil in wok; stir-fry beef mixture, in batches, until browned all over. Add onions to wok; stir-fry until onions are browned lightly.
4.Add snow peas, buk choy, tomatoes, noodles and beef mixture to wok; cook, stirring, until heated through.
5.Serve sprinkled with extra fresh coriander leaves, if desired.
Scotch fillet, eye-fillet or rump steak can be used for this recipe.Note