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 tbsp 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 beef with a slotted spoon or tongs and place on kitchen roll to drain excess fat.
- Add another tablespoon of oil and repeat with the second batch of beef. Once all beef is cooked, remove it and set aside.
- Add the remaining ½ tbsp of oil to the pan and reduce 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 for a couple of minutes until it starts to reduce slightly.
- Return the beef to the pan, stir, and heat through for 1-2 minutes until hot.
- Serve with rice or noodles.
Nutrition
Notes
It is easier to slice the steak thinly if you freeze it for 30 minutes beforehand. This recipe is best served immediately as the beef will lose its crispiness if frozen or reheated. For a gluten-free version, use tamari instead of soy sauce and ensure all other sauce ingredients are also gluten-free. This recipe also works well with cooked chicken, duck, roast beef, or lamb, cooked in the same way to crisp the coating.