Stir-Fried Chinese Chilli Beef

Mix the Chinese five spice and cornflour in a bowl with a pinch of salt and black pepper. Add your steak to the bowl and coat in your cornflour mixture. Tip: Add less Chinese five spice if you don't like a flavour explosion! Peel the ginger with the edge 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 oil in a non-stick frying pan on high heat. Once almost smoking, carefully (it’ll sputter) place your steak strips in the pan. Tip: Do not crowd the pan - you want to really crisp the steak - cook in batches if necessary.

Once your steak is crispy around the edges, remove it and rest on kitchen paper (if you have some).

Tip out any excess oil from the pan and add your pepper and chilli (the amount of chilli you add depends on how spicy you like things!) and cook for 2 mins. Add your garlic, ginger and the whites of your 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 strips back into the pan and stir together.