Step 1

Place cornflour, soy sauce, five spice and sesame oil in a jug. Stir until smooth. Place beef in a shallow glass or ceramic dish. Add 1/2 the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits. Add stock to remaining sauce mixture. Set aside.

Step 2

Cook noodles following packet directions. Drain. Transfer to a bowl.

Step 3

Heat a large wok over high heat. Add 2 teaspoons of the peanut oil. Swirl to coat. Stir-fry 1/3 of the beef for 2 to 3 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with 1 tablespoon of the remaining oil and remaining beef, in 2 batches.

Step 4

Add remaining peanut oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add noodles and remaining sauce mixture. Stir-fry for 2 minutes. Add buk choy and snow peas. Stir-fry for 1 minute or until almost tender.

Step 5

Return beef to wok. Stir-fry for 1 to 2 minutes or until heated through. Serve topped with bean sprouts and chilli.