Wash meat, pat dry and cut into 2cm cubes.
Combine ingredients for marinade, mix in meat and marinate for 15-20 minutes.
Heat 2 tablespoons oil in a non-stick pan, add nuts for garnish, and fry till golden brown.
Add dried red chilies to pan and fry till dark.
Lower heat, add garlic and fry for a minute.
Sprinkle in chili powder and sesame oil.
Add meat and fry over medium heat till oil bubbles on the surface.
Pour in stock and cook for 2-3 minutes.
Mix cornflour with 1/2 cup water, lower heat and add to meat.
Mix well, bring to boil and cook for a minute more, stirring continuously.
Garnish with spring onions and reserved fried nuts, and serve with noodles or steamed bread.