Stir-Fried Five-Spice or Cumin Beef Slices

Slice the beef tenderloin thinly across the grain, then marinate with cooking wine, five-spice powder and salt. For a stronger flavour add more five-spice; if you have no five-spice, use cumin powder for cumin beef slices instead.

Shred the red chilli, ginger and spring onion; cut the coriander into long segments.

Heat oil in the wok, add the red chilli, ginger and shredded spring onion and stir-fry until fragrant. Add the beef slices and stir-fry quickly until nearly changed in colour, then add the chilli powder and toss. Once the beef is fully coloured, turn off the heat, add the coriander and dish up.

Tip: stir-fry the beef fast and turn off the heat as soon as it changes colour. Beef that hasn't been water-injected won't release much liquid, so if you like a little sauce, add a splash of hot water when dishing up.