Speedy Sweet Chilli Beef Noodles

While the beef is marinating, bring a large saucepan of water to the boil. Slice the red capsicum into 0.5cm strips. Slice the carrot (unpeeled) into 0.5cm discs. TIP: Cut the veggies to the correct size to ensure they cook in the allocated time. Roughly chop the Asian greens. Thinly slice the spring onion.

Add the udon noodles to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.

While the noodles are cooking, heat a drizzle of olive oil in a large wok or frying pan over a high heat. Once hot, add 1/2 the beef strips and cook for 1-2 minutes, or until browned. Transfer to a plate and repeat with the remaining beef. TIP: Cooking the beef in batches keeps it tender and stops it from stewing in the pan.

Return the large wok or pan to a high heat and add a drizzle of olive oil. Add the red capsicum and carrot and stir-fry for 2-3 minutes, or until just tender. Add the Asian greens and the remaining ginger-sweet chilli sauce and cook for 1 minute, or until just wilted. Remove the pan from the heat and add the noodles and beef strips. Toss together until well combined.