Szechuan Fried Beef

Pop the (now empty) frying pan back on medium-high heat. Add the sesame oil. When hot, add the sliced pepper and onion and stir-fry until soft and starting to char, 6-7 mins. Once charred, add the ginger puree then remove from the heat.

Heat a drizzle of oil in a medium frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. Once cooked, add half of the Szechuan paste and set the pan aside. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, bring a saucepan of water up to the boil with 1/4 tsp salt for the noodles. When boiling, add the noodles and cook until tender, 4 mins. Drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

Once the noodles have cooked, add them to the pan with the beef along with the charred veg and remaining Szechuan paste. Stir well to coat and heat until piping hot.