Sweet Chilli Beef Rump Noodle Stir-Fry

• Meanwhile, thinly slice carrot and courgette into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and courgette, until tender, 4-5 minutes. • Transfer to a bowl, season and set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice carrot and courgette into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate and set aside to rest.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing in batches until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add garlic paste (see ingredients) and sweet soy seasoning, and cook until fragrant, 1 minute. • Add oyster sauce, sweet chili sauce, the water, baby leaves, cooked noodles and veggies, tossing until combined, 1 minute. Season with pepper.

TIP: Cooking the meat in batches over a high heat helps it stay tender. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to high heat with a drizzle of olive oil. Cook carrot and courgette, until tender, 4-5 minutes. • Transfer to a bowl, season and set aside. • While the veggies are cooking, thinly slice beef rump. • Reduce heat to medium. Add garlic paste and sweet soy seasoning, and cook until fragrant, 1 minute. • Add oyster sauce, sweet chilli sauce, the water, baby leaves, cooked noodles, beef and veggies, tossing until combined, 1 minute. Season with pepper.