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 stirs. Avoid overcrowding the pan.
- Remove the crispy beef with 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 first batch.
- Add the remaining ½ tbsp 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 for a couple of minutes until it starts to reduce slightly.
- 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
To make slicing the steak easier, freeze it for 30 minutes to firm up. For a gluten-free version, replace soy sauce with tamari and ensure all other sauce ingredients are also gluten-free. This dish is best served immediately as the beef loses its crispiness upon freezing or reheating. If you choose to freeze it, cool completely, cover, and freeze. Defrost overnight in the refrigerator and reheat thoroughly until piping hot, adding a splash of water if dry. This recipe also works well with cooked chicken, duck, roast beef, or lamb, cooked in the same way to crisp up the coating.