Chilli Beef Stir-Fry

In a small bowl, mix together the tomato ketchup, soy sauce, sweet chilli sauce, rice vinegar and water (amount specified in the ingredient list) and set aside. Put the Chinese five spice and cornflour in a mixing bowl. Season with salt and black pepper. TIP: Use less five spice if you want to keep things subtle! Add the steak to the cornflour bowl and toss to coat it thoroughly.

Add the noodles to your pan of boiling water. Cook for 4 mins. Drain in a colander, then refill the pan with cold water and submerge the noodles to stop them cooking further. Set aside until ready to serve.

Meanwhile, heat a splash of oil in a large frying pan on high heat. Once almost smoking, carefully add the steak strips to the pan. Cook until browned, 3-4 mins. TIP: Don't crowd the pan or your steak will stew not fry! Cook it in batches if necessary. Once each batch of steak is just crisp around the edges, remove it to rest on some kitchen paper. IMPORTANT: The steak strips are cooked when it is no longer pink in the middle.

Wipe out the pan, pop it back on the heat and add a drizzle of oil, the pepper and a little of the chopped chilli. TIP: If you don't like heat, go easy on the chilli, or omit it completely and add only at the end for the spice lovers! Cook for 2 mins. Add the garlic, ginger and the whites of the spring onion. Cook for 1 minute. Add the sauce to the veggies and cook until glossy, about 1 minute more.