Chinese Honey-Soy Beef & Veggies

Add the ramen noodles (see ingredients list) to the saucepan of boiling water and cook for 3 minutes, or until soft. Drain and refresh under cold water. Set aside.

While the noodles are cooking, combine the salt (use suggested amount) and cornflour in a medium bowl. Add the beef strips and toss to coat.

In a large frying pan, heat a good drizzle of olive oil over a high heat. Once hot, add 1/3 of the beef strips and cook, stirring, for 3-5 minutes, or until browned. Transfer to a plate and repeat with the remaining beef strips. TIP: Add extra oil between batches if needed. TIP: Cooking the beef in batches prevents it from stewing in the pan.

Return the same frying pan to a medium-high heat and add the garlic and 1/2 the ginger. Cook for 1 minute, or until fragrant. Add the remaining honey and soy sauce (for the beef) and mix well. Return the beef strips to the pan and toss to coat in the sauce. Transfer back to the plate.

Return the same frying pan to a medium-high heat with a drizzle of olive oil. Add the red capsicum and carrot and cook for 3-4 minutes, or until softened. Add the Asian greens, remaining ginger, ramen noodles and soy-honey mixture to the pan and cook, stirring, for 1 minute, or until warmed through.