Put the beef in a bowl and toss in the
cornflour and five-spice. Heat the oil in a
wok or large frying pan until hot, then add
the beef and fry until golden and crisp.
Scoop out the beef and drain on kitchen
paper. Pour away all but 1 tbsp oil.
Add the pepper, half the chilli, the white
ends of the spring onions, garlic and
ginger to the pan. Stir-fry for 3 mins to
soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce
and ketchup in a jug with 2 tbsp water,
then pour over the veg. Bubble for
2 mins, then add the beef back to the pan
and toss well to coat. Serve the beef on
noodles with prawn crackers, if you like,
scattered with the remaining chilli and
the green parts of the spring onions.