Crispy chilli beef and noodle traybake

Ingredients

• ½ tsp ground ginger
• ½ tsp garlic powder
• 40g/1½oz cornflour
• 2 x 200g/7oz rump steaks, trimmed and cut into 1cm/½in wide strips
• 1 free-range egg, lightly whisked
• sea salt
• 1 large red pepper, roughly chopped
• 1 red onion, roughly chopped
• 1 tbsp sesame oil
• 300g packet straight-to-wok medium noodles
• 4 large spring onions, chopped into 3cm/1¼in pieces
• 20g/¾oz sesame seeds, toasted, to garnish
• handful fresh coriander, roughly chopped, to garnish
• 1 large thumb-sized piece fresh root ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1–2 tsp dried chilli flakes
• 2 tbsp sesame oil
• 40ml/1½fl oz runny honey
• 2 tbsp reduced-salt soy sauce
• 2 tsp rice wine vinegar

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