Easy Ginger & Lemongrass Beef

• While the vermicelli is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Return pan to a medium-high heat with a drizzle of olive oil. Stir-fry the carrot, zucchini, corn and ginger lemongrass paste until softened, 2 minutes.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Add oyster sauce, sweet chilli sauce, and a pinch of sugar to the veggies. Stir to combine. • Return cooked beef to the pan and cook, stirring, until bubbling, 30 seconds. • Remove from heat, then add the vermicelli noodles. Toss to combine.