Step 1

In a bowl, mix the sauce ingredients and set aside.

Step 2

Place a large, high-rimmed pan or wok over high heat. Spray with avocado oil and add the beef and ground white pepper. Mix and cook for 6-8 minutes or until no longer pink and the moisture has evaporated.

Step 3

Add spring onion (scallion) and half of the sauce and cook for 2 minutes or until reduced and the beef starts to crisp. Remove from the pan and set aside.

Step 4

Add more spray oil and the onion and bell pepper (capsicum) in the same pan or wok over medium-high heat. Mix and cook for 5-6 minutes, or until the onion is softened and slightly translucent. Add garlic and ginger and cook for 1 1/2 minutes, mixing regularly.

Step 5

Add the crispy beef, noodles and remaining sauce and cook for 2 minutes until everything is coated well in the sauce. Remove from the stovetop.

Step 6

Serve in 5x 750ml meal prep containers and garnish with spring onion (scallion), sesame seeds and sliced chilli (optional). Dig in.