• Boil the kettle. Finely chop garlic. Thinly slice carrot into sticks. Halve any thicker stalks of baby broccoli lengthways and cut into thirds. • In a small bowl, combine plum sauce, oyster sauce, the soy sauce, sesame oil and water. Little cooks: Take the lead by combining the sauces!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 5-6 minutes. • Add shredded cabbage mix and baby broccoli and cook, tossing occasionally, until softened, 2-3 minutes. Transfer to a medium bowl. • Discard any liquid from beef strips packaging. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Add garlic and sweet soy seasoning and cook until fragrant, 1 minute. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• While the beef is cooking, half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Reduce the frying pan heat to medium, then add plum-oyster mixture, cooked veggies and udon noodles to the beef. Stir to combine, 1-2 minutes. TIP: Add a splash of water if the sauce looks too thick.

• Divide sticky Chinese-style beef noodles between bowls. • Tear over parsley. Enjoy!