Chilli Beef Rump Noodles

Heat a large pan on high heat with a drizzle of oil. Once the pan is hot, add the pepper, garlic and onion. Cook until charred, 4-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour. Remove from the pan on completion.

Return the pan to a high heat with another drizzle of oil.
Season the rump with salt and pepper. Once the oil is hot, fry the rump until browned, 2-3 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. Lower the heat to medium and cook for another 1-2 mins on each side if you want it medium-rare. Once cooked, transfer to a board, cover and allow to rest before slicing. Meat is safe to eat when the outside is browned. TIP: Cook for 1-2 mins extra on each side if you like it more well done.

Return the pan to a medium-high heat with a drizzle of oil if necessary. Add the udon noodles to the pan, break them apart gently with your hands first, then stir-fry 1-2 mins.

Add the soy sauce, tomato puree, vinegar and sweet chilli sauce. Add the charred veg and half the chilli flakes - add less if you don't like heat! Toss together until well coated. Add a splash of water if you'd like. Season to taste with salt and pepper. Slice the steak thinly.