8 oz rump steak

Chinese five-spice powder, 1 teaspoon

2 tablespoons of groundnut oil (or other oil without flavour)

2 tablespoons of soy sauce

Dry sherry, 3 tablespoons

pinch of salt

Rice noodles 4 oz (110g)

1 stem of lemon grass

1 fat clove of garlic

Fresh ginger, 1 1/2 inch (4cm) long

6 Spring Onions

1 medium Leek

1 medium carrot

Cornflour 2 teaspoons rounded


A wok or very large fryingpan is also required.


Speed is the key to a stir-fry’s success.

You need to prepare everything before you begin. Rice noodles are the first thing to prepare. Pour warm water and a bit of salt into a large bowl. Let them soak for 15 minutes.

Next, the vegetables. Remove the tough outer leaves and trim the woody tips. Then slice the remaining lemongrass very finely. Garlic should be peeled, and then chopped finely. Peel the ginger, then slice it into small matchsticks. The spring onion white part should be finely sliced, followed by the green tender part cut into two inch (5 cm) lengths. Finally, the lengths are then cut into tiny matchstick pieces.

The leek is next: first, cut the white portion lengthways into matchstick-sized pieces, then, cut the green, tender section into diagonals, creating diamond-shaped pieces. The carrot can be cut into matchsticks by cutting it lengthways. The meat is next. The meat is then cut into thin strips. In a small bowl, combine the cornflour with the five-spice. Mix the mixture with the meat until all of it is well coated.

The noodles are ready to be cooked after you drain them and shake off the excess water. Place the wok on a high flame, but without any oil. Once the wok is very hot, pour in 1 tablespoon of oil and let it sizzle. Add the meat, toss and stir-fry for 2 minutes. Remove the meat onto a plate. Add the remaining oil and let it sizzle. Then add the ginger, lemongrass, and garlic. Then add the leek, carrots, spring onion and ginger and continue tossing for another 30 seconds.

Add the liquid, which is a mixture of sherry, soy sauce and 2 tablespoons water. As soon as the liquid has reached a high temperature, add the noodles and combine them with the vegetables. Then, add the meat back to the mixture of vegetables. Toss the ingredients a few times, and serve in hot bowls.

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