Sweet Chilli Beef Stir-Fry

While the beef is marinating, add the udon noodles to the boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.

While the noodles are cooking, thinly slice the red capsicum into strips. Thinly slice the carrot (unpeeled) into discs. Trim and halve the snow peas.

In a large wok or frying pan, heat a drizzle of olive oil over a high heat. Once the oil is 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 helps it stay tender and stops it stewing.

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 udon noodles, snow peas and beef strips and cook for 1 minute, or until heated through. Remove the pan from the heat and stir through the remaining ginger-sweet chilli sauce mixture.