Ingredients
Equipment
Method
- Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
- Add the cornflour, salt, black pepper, and white pepper. Toss together to coat the steak. It will be a sticky mixture.
- Heat 3 tbsp of the sunflower oil in a large frying pan or wok over a high heat until very hot.
- You will probably need to work in two batches. When the oil is hot, add half the beef, a strip at a time, and spread it out. Fry the steak until dark brown and crispy, about 5 to 6 minutes per batch, with about 3 or 4 stirs during that time. Try not to move the meat around too much to maintain crispiness.
- Using a slotted spoon or tongs, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
- Add a further tablespoon of oil and repeat with the second batch of beef, then place it in the bowl with the first batch.
- Once you’ve removed all the beef from the pan, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
- Add in the sliced onion and cook for 2 minutes until slightly softened.
- Add in the finely sliced chilli, minced ginger, and minced garlic. Cook whilst 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 it bubble for a couple of minutes until the sauce starts to reduce slightly.
- Add the beef back into the pan, stir, and heat through for 1 to 2 minutes until the beef is hot.
- Serve with rice or noodles.
Nutrition
Notes
It’s easier to cut the steak into thin strips if you place it in the freezer for 30 minutes to firm up slightly. This recipe works best when made and served right away, as freezing or chilling will reduce the crispiness of the beef. However, it still tastes good if reheated. For a gluten-free option, replace soy sauce with tamari and ensure other sauce ingredients are gluten-free. This recipe also works well with leftover cooked chicken, duck, roast beef, or lamb, cooked in the same way to achieve crispiness.