Sift the flour, salt and Chinese five-spice powder into a bowl and make a well in the centre.
Add the egg yolk and a little of the milk. Gradually beat in, drawing in the flour to make a smooth
batter. Whisk in the rest of the milk.
Heat 1 teaspoon of the sunflower oil in a small heavy-based frying pan. Pour in just enough
batter to thinly coat the base of the pan. Cook over a medium heat for 1 minute, or until the
underside of the pancake is golden brown.
Turn or toss the pancake and cook for 1 minute, or until the other side of the pancake is golden
brown. Make 7 more with the remaining batter. Stack them on a warmed plate as you make them, with
greaseproof paper between each. Cover with foil and keep warm in a low oven.
Make the filling. Heat a wok or large frying pan, add the sesame oil and when hot, add the
spring onions, ginger and garlic and stir-fry for 1 minute. Add the beef strips, stir-fry for 3-4
minutes, then stir in the chilli, vinegar, sugar and soy sauce. Cook for 1 minute, then remove from
Spoon one eighth of the filling over one half of each pancake. Fold the pancakes in half, then
fold in half again. Garnish with a few slices of spring onion and serve immediately.