Crispy Chilli Beef with Stir Fried Egg Noodles

In a bowl, combine the thinly sliced rump steak with corn flour, a pinch of Chinese five spice, and salt to taste until each piece is evenly coated.

Heat 1 1/2 tablespoons of vegetable oil (per person) in a large wok or frying pan over high heat. Once hot, add the coated beef in a single layer. Fry until crispy and browned on both sides, then remove from the pan and set aside on a paper towel to drain excess oil.

In the same wok, add a bit more oil if needed. Add chopped ginger and finely chopped garlic, and stir-fry for about 1 minute until fragrant but not browned.

Add the julienne carrots and red capsicum to the wok and stir-fry for another 2-3 minutes until they start to soften.

While the vegetables are cooking, bring a pot of water to a boil and cook the dried egg noodles according to the package instructions, usually about 4-5 minutes. Drain and set aside.

Return the crispy beef to the wok with the vegetables. Add the crispy chilli beef sauce and toss well to coat everything evenly. If the sauce thickens too much, add a splash of water to loosen it.

Add the cooked noodles to the wok, tossing together so the noodles are well coated with the sauce and heated through. Stir in thinly sliced spring onions and fresh red chilli, cooking for an additional minute.

Serve the crispy chilli beef with stir-fried noodles hot, garnished with additional spring onions and red chilli slices if desired.