Crispy Chilli Beef with Stir Fried Egg Noodles

Bring a saucepan of water to the boil.

Julienne the red capsicum and carrot. Thinly slice the red chilli and spring onion along a diagonal.

Peel and finely chop the garlic and cut the ginger into matchsticks.

Thinly slice the steak.

Combine the cornflour and chinese five-spice in a bowl. Add the steak slices and toss to coat in the flour mixture.

Heat the oil in a wok until hot. Add the beef and fry until crisp on the outside.

Remove the beef and set aside on paper towel.

Return the pan to the heat and add the red capsicum, carrot, half the chilli, the white of the spring onion, garlic and ginger.

Stir-fry for 3 minutes to soften (don’t let the garlic or ginger burn).

Add the egg noodles to the boiling water and remove the pan from the heat, cook for 3-4 mins.

Add the crispy chilli beef sauce to the vegetables and add a splash of water.

Let the sauce bubble for 1 minute and then add the beef back to the pan. Toss well to coat.

Drain the egg noodles when cooked. Add the egg noodles to the beef and vegetable mixture. Toss to coat in the sauce.

Distribute among serving plates.

Serve with remaining spring onion and remaining chilli.