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 3-4 stirs. Avoid moving the meat too much to maintain crispiness.
- Remove the 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 removed, add the remaining 1/2 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
It is easier to cut the steak into thin strips if you freeze it for 30 minutes to firm up. To make this recipe gluten-free, replace soy sauce with tamari and ensure your tomato puree, ketchup, sweet chilli sauce, and rice vinegar are also gluten-free. This recipe is best served immediately as freezing or chilling will make the beef less crispy, though it will still taste good. If freezing, cool, cover, and freeze. Defrost overnight in the refrigerator and reheat thoroughly. You can use cooked chicken, duck, roast beef, or lamb as an alternative to raw steak, cooking them in the same way.