Beef & Black Pepper Udon Noodles

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over the highest heat

Once your pan is very hot, add the beef strips with a pinch of salt and cook for 1 min exactly, to sear the outside, but prevent them from overcooking

Once browned, transfer the beef strips to a plate to rest (it's okay if they're a little pink on the inside, they'll go back in the sauce later) and reserve the pan

Once the beef is browned, peel and chop the brown onion[s] into 8 [16] wedges

Separate the onion wedges into petals

Top, tail and chop the carrot[s] into batons

Return the reserved pan (and any juices) to a medium-high heat and once hot, add the onion petals and carrot batons with a pinch of salt

Cook for 3-4 min or until beginning to char and soften

Tip: Add a splash more oil if your pan is looking a little dry!

Meanwhile, peel and finely chop (or grate) the garlic

Once the veg has softened, add the chopped garlic, ginger paste and cracked black pepper (can't handle the heat? Go easy!) to the pan and cook for 2 min or until fragrant

Add the udon noodles to the pan and gently separate them with a fork

Cook for 1 min further, then add the soy sauce, Chinese rice wine and a small splash of cold water

Cook for 2 min further or until everything's softened and warmed through

Meanwhile, slice the spring onion[s] finely

Remove the pan from the heat and add the beef strips and any resting juices to the pan

Give everything a good mix up – these are your beef & black pepper udon noodles