In a large bowl add 350g sliced beef with 4 tbsp oyster stir fry sauce, 2 tbsp grated ginger and 2 cloves sliced garlic. Season with salt, pepper and a large pinch of chilli flakes if using and mix well. This can be done a day in advance if you wish.

When you are ready to eat, set a wok or large non-stick frying pan over a high heat and add 1 tbsp sesame oil. When smoking hot, add in the marinated beef and hard fry for 2-3 minutes. Keep is slightly pink if you wish. Remove from the pan and set to one side. Add a further 1 tbsp sesame seed oil and add in 480g vegetable stir fry mix. Pour the remaining opened sachet of roughly 2 tbsp oyster stir fry sauce and coat the vegetables well. Add add a generous splash or 2 of water to create some steam and allow the vegetables to wilt and soften for 3-4 minutes.

Once the veggies have wilted, add 600g Udon noodles along with the remaining 120g packet oyster stir fry sauce. Coat the Udon noodles well in the sauce before adding the beef back into the pan along with any resting juices. Cook for a further 2 minutes until all the ingredients have heated through. Divide the Udon noodles between 4 bowls and serve with 4 wedges of lime and a scattering of sesame seeds (if using).