Step 1

Add the cornflour and 1 tablespoon of soy sauce and 1 tablespoon of Chinese cooking wine to the beef strips. Combine well and leave for 15 minutes. This is to velvet the beef so it is tender rather than chewy.

Step 2

Put a large pot on the hob [stove], then add the beef stock, soy sauce, star anise, garlic, ginger, five spice, half the spring onions, and half the chilli, then simmer on low heat for 15-20 minutes. This will let the flavours develop and infuse.

Step 3

When you're ready to serve. Heat the oil in a wok or large frying. Add the beef strips and stir fry for 2 minutes until the beef is brown on the outside. Try not to overcook the beef, you want them to be as tender as possible. Put to one side.

Step 4

Get some large bowls and divide the noodles. Then add the beef strips, sprinkle on top the coriander, the rest of the spring onions and the chopped chilli.

Step 5

Then ladle the beef broth into the bowls over all the ingredients.

Step 6

Drizzle chilli oil on top and serve immediately.