place the beef onto a clean, dry tea towel (or kitchen roll) in a single layer and pat dry – you want it drier than a nun’s gusset

add the meat to a bowl and sprinkle over the corn flour – toss (the flour) until evenly coated

heat a little oil / frylight in a large pan over a medium high heat

add the garlic and ginger and stir for a few minutes until it is nicely coloured

add the soy sauce, brown sugar, red pepper flakes and 120ml water to the pan and cook the mixture for about two minutes to thicken, then pour into a jug and set aside

heat the pan to high, add a little more frylight / oil and cook the beef until browned on all sides

pour the sauce back into the pan and cook until the meat is thick, shiny and just waiting to be slid into your mouth

add the spring onions, reserving some to garnish, stir and serve on rice with a bit of onion on top