Step 1

In a bowl, mix together all of the marinade ingredients.

Step 2

Place the sliced beef in a second bowl and add one-third of the marinade. Stir together, cover and leave to marinate for 30 minutes. Reserve the rest of the sauce for later.

Step 3

Meanwhile, cook the egg noodles according to the packet instructions (usually boil for 5 minutes), then drain in a colander and rinse in cold water until completely cold. Toss together with the sesame oil and leave in the colander until needed.

Step 4

Heat 1 tablespoon of the sunflower oil in a wok over a high heat.

Step 5

Using a slotted spoon, lift the steak slices out of the marinade and fry in the hot wok in two batches, for about 2–3 minutes, until just cooked.

Step 6

Transfer the cooked beef to a bowl.

Step 7

Add the remaining ½ tablespoon sunflower oil to the wok and fry the onion, red pepper and carrot for 2–3 minutes, until just starting to soften.

Step 8

Add the reserved marinade/sauce and bring to the boil.

Step 9

Add the noodles and cook, tossing with tongs, for 2–3 minutes until heated through.

Step 10

Add the beef and spring onions (scallions) and cook for a further 1-2 minutes, to heat the beef back through.

Step 11

Divide among bowls and top with chilli flakes and sesame seeds before serving.