• Boil the kettle. Trim and roughly chop green beans. Thinly slice carrot into rounds. • Heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add green beans and carrot, and cook, tossing, until tender, 4-6 minutes.

• Meanwhile, half-fill a medium saucepan with boiling water. Cook udon noodles in boiling water, over medium-high heat, until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside

• To the pan with the beef and veggies, add garlic paste and cook until fragrant, 1 minute. • Add the cooked noodles, oyster sauce, butter, Korean stir-fry sauce, soy sauce and vinegar and cook, tossing, until slightly reduced, 1 minute. Remove from the heat. • Add the baby leaves and toss to combine.

• Divide Asian beef and veggies stir-fry between bowls. • Sprinkle with crushed peanuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the peanuts!