2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
1 large ciabatta loaf, cut into 4 chunky pieces
100 g (3 1/2 oz) bean sprouts
1 red pepper, cored, deseeded and thinly sliced
4 tablespoons chopped fresh coriander
1 tablespoon sesame oil
6 tablespoons sweet chilli sauce
Using a very sharp knife, slice the steak into thin shavings, slicing from the top down to the base in sideways slices. Mix together the soy sauce, oil, 5-spice powder and ginger in a bowl. Add the steak and toss well to coat. Cover and leave to marinate for 5 minutes.
Arrange the bread pieces on a baking sheet and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes to heat through.
Meanwhile, place all the ingredients for the salad in a separate bowl and toss well to mix. Heat a large griddle pan or frying pan, lift the beef from the marinade and cook in batches in a single layer over a high heat for 1 minute on each side.
Fill the warm ciabatta with the beef and spoon the bean sprout salad on top.