• 2cm piece of ginger, peeled and grated
• 4 tbsp rice wine vinegar or white wine vinegar
• 2 tbsp tomato ketchup
• 3 tbsp cornflour
• 2 tsp Chinese five-spice powder
• 350g striploin steak, sliced into strips
• 100ml vegetable oil
• 1 red pepper, thinly sliced
• u00bd a red chilli, thinly sliced
• 2 spring onions, sliced, plus extra to serve
• 2 garlic cloves, crushed
• 1 tbsp soy sauce
• 2 tbsp sweet chilli sauce

1. Combine the cornflour and five-spice in a bowl. Add the sliced steak and toss to coat.
2. Heat the oil in a large frying pan until hot, then add the beef and cook until golden and crisp. Remove from the pan and drain on a plate lined with kitchen paper. Drain away all but one tablespoon of the oil.
3. Add the pepper, half of the chilli, spring onions, garlic and ginger to the pan. Stir-fry for three mins to soften.
4. Whisk the vinegar, soy, chilli sauce and ketchup with two tablespoons of water, then pour into the pan and simmer for two minutes.
5. Add the steak back to the pan and toss well to coat. Serve hot over rice or noodles.