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 cooked 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. Place all cooked beef in the same bowl.
- 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 the beef is hot.
- Serve 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 other sauce ingredients are gluten-free. This dish is best served immediately as the beef loses crispiness upon freezing or reheating. However, it still tastes good if reheated thoroughly. You can also use cooked chicken, duck, roast beef, or lamb as an alternative to raw steak, cooking them in the same way.