• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• 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. 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.

• Divide sweet chili beef noodle stir-fry between bowls. • Sprinkle with sesame seeds to serve. Enjoy!