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. Repeat with the second batch of beef.
- Once all beef is cooked, 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 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
For easier slicing, freeze the steak for 30 minutes to firm it up. To make this recipe gluten-free, substitute soy sauce with tamari and ensure your tomato puree, ketchup, sweet chilli sauce, and rice vinegar are also gluten-free. This dish is best served immediately as the beef will lose its crispiness upon freezing or reheating. However, it still tastes good if reheated thoroughly. Leftover cooked meats like chicken, duck, roast beef, or lamb can be used as a substitute for raw steak; cook them in the same way to achieve a crispy coating.