Chinese Five Spice Beef Stir Fry

• 1 Tbsp cornflour
• 80 ml soy sauce
• 1 1/2 tsp Chinese Five Spice
• 1 tsp sesame oil
• 500 g rump steak, thinly sliced
• 80 ml chicken stock

Combine ingredients to make a sauce.

Place half of the marinade with the beef, and marinate for 30 minutes. Add stock to remaining sauce mixture.

• 1/2 Tbsp peanut oil
• marinated beef

Heat a large wok over high heat. Stir fry the beef in batches and set aside.

• 1/2 Tbsp peanut oil
• 1 red onion, cut into thin wedges
• 2 cloves garlic, crushed
• 2 cm ginger, grated
• 1 bunch bok choy
• 200 g snow peas, trimmed, halved diagonally
• 35 g bean sprouts
• 1 small red chilli

Stir fry onion for 2 minutes or until softened. Add garlic and ginger and stiry fry until aromatic. Add noodles and reserved sauce and stir fry for 2 minutes. Add bok choy and snow peas, stir fry for 1 minute or until almost tender.

Return beef to wok. Stir fry until heated through. Serve with bean sprouts and chilli, and rice or noodles.