Stir-Fried Chinese Chilli Beef

Mix the Chinese spice mix and cornflour in a bowl with a pinch of salt and black pepper. Add the steak to the bowl and coat in the cornflour mixture. Tip: Add less Chinese 5 spice if you don’t like a flavour explosion! Peel the ginger with the back of a spoon and finely chop.

Meanwhile, boil a pot of water with a good pinch of salt. Once boiling, add the noodles and cook for 4 mins. Drain your noodles then put them back in the pot with cold water. Leave to the side for later.

Heat a good splash of olive oil in a non-stick frying pan on high heat. Once almost smoking, carefully (it’ll sputter) place the steak in the pan. Tip: Do not crowd the pan, you want to really crisp the steak up so cook in batches if necessary.

Once your steak has crisped up around the edges, remove it and rest on kitchen paper if you have some.

Tip out any excess oil from the pan and add in your green pepper and chilli (the amount you add depends on how spicy you like things!) and cook for 2 mins. Now add in your garlic, ginger and the whites of the spring onion. Cook for 1 more minute.

Mix together the ketchup, soy sauce, sweet chilli sauce, rice vinegar and a splash of water. Tip the mixture into the pan and cook for 1 minute. Add your steak back in and stir together.