Ingredients
Equipment
Method
- Place the steak strips in a bowl and add the egg. Mix to coat the steak.
- Add the cornflour, salt, black pepper, and white pepper. Toss to coat the steak. The mixture will be sticky.
- Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat until very hot.
- Working in batches, add half the beef strips to the hot oil, spreading them out. Fry until dark brown and crispy, about 5-6 minutes per batch, with occasional stirring.
- Remove the crispy beef from the pan using a slotted spoon or tongs and place on kitchen roll to drain excess fat.
- Add another tablespoon of oil to the pan and repeat with the second batch of beef. Once cooked, add it to the bowl with the first batch.
- Add the remaining ½ tablespoon of oil to the pan and reduce the heat to medium. Add the sliced onion and cook for 2 minutes until slightly softened.
- Add the sliced chilli, minced ginger, and minced garlic. Cook, stirring, for 30 seconds.
- Add the rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chilli sauce to the pan.
- Turn up the heat and let the sauce bubble and reduce slightly for a couple of minutes.
- Return the crispy beef to the pan. Stir to coat and heat through for 1-2 minutes until the beef is hot.
- Serve immediately with rice or noodles.
Nutrition
Notes
It is easier to slice the steak thinly if you freeze it for 30 minutes beforehand to firm it up. This recipe is best served immediately as the beef will lose its crispiness upon freezing or reheating. For a gluten-free option, replace soy sauce with tamari and ensure all other sauce ingredients are gluten-free. This recipe also works well with cooked leftover roasted meats like chicken, duck, or lamb.