Serves 2

Ingredients:-

• 200g lean beef steak
• 2 tsp cornflour
• 1 tsp Chinese five-spice powder
• 1 carrot, peeled
• 1 small leek, trimmed
• 6 spring onions, diagonally sliced
• 1/2 red pepper, seeded and cut into strips
• 100g rice noodles
• 2 tbsp soy sauce
• 2 tbsp dry sherry or rice wine
• 2 tbsp vegetable oil
• 1 large garlic clove, finely chopped
• 2cm piece fresh root ginger, peeled and finely chopped
• 1 fresh red chilli, seeded and finely chopped
• soy sauce to serve

Method:-

1

• Cut the meat, across the grain, into 5cm wide pieces, and then cut each piece into wafer-thin strips.
• Place in a small bowl with the cornflour and five-spice powder. Mix together well to coat the meat.

2

• Cut the carrot and leek into 5cm lengths, then cut each piece into fine matchsticks.
• Put all the prepared vegetables together in a bowl.

3

• Soak the noodles in a bowl of lightly salted, boiling water for 3 minutes. Drain and refresh in cold water, then drain again.

4

• Make the soy sauce mixture by combining the soy sauce, sherry and 2 tbsp water in a small jug or bowl.

5

• Place a wok or a large frying pan over a high heat. When hot, add 1 tbsp of the oil, then when it is just smoking, toss in the meat and stir-fry for 2–3 minutes until cooked through.
• Remove with a draining spoon.

6

• Add the remaining oil with the garlic, ginger and chilli.
• Stir-fry for 30 seconds, then add the vegetables and toss these around for another 30 seconds.

7

• Stir in the soy sauce mixture and as soon as the liquid is bubbling, mix in the drained noodles and finally the meat.

8

• Serve immediately, with extra soy sauce to sprinkle.