Cut the meat across the grain into 5 cm wide pieces, then cut each piece into very thin strips. Place in a small bowl with the cornflour and five-spice powder. Mix together until the meat is coated.
Cut the carrot and leek into 5 cm lengths, then cut each piece into thin matchsticks. Put them in a bowl along with the spring onions and capsicum.
Soak the noodles in a bowl of lightly salted boiling water for 3 minutes. Drain and refresh in cold water, then drain again. Combine the soy sauce, rice wine and 1½; tablespoons of water in a small jug or bowl.
Place a wok or a large frying pan over a high heat. When hot, add 1 tablespoon of the oil and, when it has just begun smoking, toss in the meat and stir-fry for 2–3 minutes until cooked through. Remove with a slotted spoon. Add the remaining oil with the garlic, ginger and chilli. Stir-fry for 30 seconds, then add the vegetables and toss these around for another 30 seconds.
Stir in the soy sauce mixture and as soon as the liquid is bubbling, mix in the drained noodles and, finally, the meat. Serve immediately, with soy sauce to sprinkle over the top.
• For a stir-fry, it is important to have all the ingredients prepared before you start cooking. It then takes just minutes to toss everything together over a high heat. • Prime beef steak is quite expensive but you only use a small quantity in this stir-fry. • If you don't have any rice wine, use dry sherry instead.
Both my husband and daughter enjoyed this meal. I cooked without the chillies and added later as a garnish for my husband. Both said it tasty and my 8yo said it would be yummy with chicken. - 25 May 2009