Ingredients

1) 350g thin-cut minute steak, very thinly sliced into strips

2) 3 tbsp cornflour

3) 2 tsp Chinese five-spice powder

4) 100ml vegetable oil

5) 1 red pepper, thinly sliced

6) 1 red chilli, thinly sliced

7) 4 spring onions, sliced, green and white parts separated
 
8) 2 garlic cloves, crushed

9) thumb-sized piece ginger, cut into matchsticks

10) 4 tbsp rice wine vinegar or white wine vinegar

11) 1 tbsp soy sauce

12) 2 tbsp sweet chilli sauce

13) 2 tbsp tomato ketchup 
 
STEP 1

Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder. 

STEP 2 

Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. 

STEP 3 

Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil. 

STEP 4 

Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. 

STEP 5 

Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg. 

STEP 6 

Bubble for 2 mins, then add the beef back to the pan and toss well to coat. 

STEP 7 

Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

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