Beef stir-fry with ginger

* INGREDIENTS

- 500g beef rump, trimmed and cut into thin strips
- 1 tsp Chinese five-spice
- 1 large red chilli, thinly sliced
- 1 clove of garlic, chopped
- 4cm-oiece ginger, peeled and cut into matchsticks
- 1 stick lemongrass, trimmed and sliced
- 2 tbsp sunflower oil
- 100g sugar snap peas, cut into thin strips
- 8 baby corn, sliced diagonally
- 6 spring onions, trimmed and sliced diagonally
- 300g ready-cooked rice noodles
- 1/2 lime
-  2 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- 2 tbsp roasted peanuts
- a handful of coriander, chopped


* METHOD

1.  Mix the beef and five-spice in a bowl. Set aside to marinate. Mix the chilli, garlic, ginger and lemongrass in a bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 minute until soft, but not coloured. Set aside.
2.  Heat the remaining oil, add the beef and stir-fry over a high heat for 1 minute. Return the chilli mixture to the pan with the sugar snaps, corn and half the spring onions. Stir-fry for 1 minutes, add the noodles and mix well. Stir in the lime juice, soy and fish sauce, if using. Serve; topped with the peanuts, remaining onions and coriander.