ingredients

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• ✓350g beef strips
• ✓1 Carrot, sliced thinly, lengthways
• ✓1 capsicum, sliced thinly
• ✓1 small red chilli, deseeded and sliced
• ✓1 zucchini, sliced thinly, lengthways
• ✓2 Spring onion stalks
• ✓2 tbsp Sesame seeds
• ✓150g Rice noodles, dried
• ✓1 tbsp olive oil
• ✓Salt and pepper to taste

Dressing

• ✓3 tbsp soy sauce
• ✓1 tbsp honey
• ✓1 tsp rice vinegar
• ✓1 tbsp fresh grated ginger
• ✓2 cloves of garlic, grated
• ✓1 small chilli, deseeded and diced
• ✓1 tbsp sesame oil

method

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1. 1

   Add all ingredients under "dressing" In a small mixing bowl. Mix to combine.

2. 2

   Coat beef strips in half the dressing and save half for later. Leave to marinate for 1 hour in the fridge.

3. 3

   Cook noodles according to packet instructions.

4. 4

   Heat olive oil in a hot wok, add carrots, zucchini, capsicum, chilli and spring onion and cook for 3 minutes to slightly soften (you still want a bit of crunch!)

5. 5

   Remove veggies from the wok and replace with the beef. Cook beef in batches to ensure you don't overcrowd the wok.

6. 6

   Once all beef is cooked, throw back in the veggies and the cooked noodles. Stir to combine.

7. 7

   Pour the remaining dressing over the top and add sesame seeds. Mix to combine. Serve hot!