Place the flank steak strips in a bowl, add the dark soy sauce and the minced garlic and mix together to thoroughly coat the steak to marinate while preparing the the veggies and sauce.
To make the sauce combine normal soy sauce, sweet soy sauce, black Chinese vinegar, tomato ketchup and Chilli powder.
Toss together corn flour and steaks to coat. Then heat up the oil in a large frying pan or wok over a high heat until very hot. You will probably need to work in two batches, so when the oil is hot, add in half the beef - a strip at a time - and spread it out. Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes just a couple of minutes to cook the meat. Using a slotted spoon or tongs, remove the beef from the pan and place on a plate lined with kitchen roll to soak up excess fat.
Once you’ve removed all the beef from the pan, also remove most of the oil. Then add in the sliced onion and cook for 2 minutes until slightly softened. Then add the capsicum and also cook till soft.
Take the wok off the heat, add back the beef and pour over sauce and combine. Lastly add some spring onion for garnish.
Serve with cooked active fermented noodles.
ENJOY!

Crispy Chili Beef with Fermented Noodles

Traditional, but not