1in a bowl take beef and toss in the cornflour and five-spice.
2Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
3Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
4Add the pepper, chilli(half), the white ends of the spring onions, ginger and garlic to the pan.
5Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn.
6Mix the soy,vinegar, chilli sauce and ketchup in a jug and add 2 tbsp water, then pour over the veg.
7Bubble for 2 mins, then add the beef back to the pan and toss well to coat.