Sweet Chilli Beef

While the beef marinates, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways. Trim and thinly slice the spring onion.

When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once your oil is really hot, add the beef strips (leaving any marinade in your bowl) and fry until browned on the outside, 2-3 mins, stirring occasionally. Remove the beef and any juice from the pan into a clean bowl.

Add another drizzle of oil to your (now empty) pan if it's dry, then add the pepper, carrot and a pinch of salt and pepper. Stir-fry until the veggies are softened, 5-6 mins. Add any leftover marinade and half the spring onion to your pan, stir and cook for 2 mins. Add the beef (and any juices) back in as well, along with the sesame seeds. Stir and cook until piping hot, 2 mins. IMPORTANT: The beef is cooked when no longer pink in the middle.