Sticky Gochujang Beef Noodles

Heat a large wok or frying pan over high heat and add 1–2 tbsp neutral oil.

Add the beef strips and cook, stirring, until browned on the edges (about 2–3 minutes).

While the beef cooks, mix together 2 tbsp light soy sauce, 1 tbsp ketchup, 2 tbsp honey, 1 tbsp gochujang paste and 2 tbsp rice wine vinegar in a small bowl.

Pour the sauce into the pan with the beef and cook, stirring, until the sauce thickens and becomes sticky, coating the beef (1–2 minutes). Remove the beef from the pan and set aside.

Add the sliced onion, red pepper, the white parts of the spring onions and the chopped tenderstem broccoli to the pan. Cook, stirring, until the vegetables are softened (2–3 minutes).

Stir in the garlic purée and ginger purée and cook for about 30 seconds until fragrant.

Add the straight-to-wok noodles, 2 tbsp dark soy sauce and 1 tbsp honey. Toss and stir for about 2 minutes until the noodles are heated through and coated in sauce. (If using dried noodles, cook according to package instructions first.)

Return the beef to the pan and add the green parts of the spring onions. Toss everything together and heat through for 30 seconds to 1 minute.

Serve immediately sprinkled with sesame seeds.