Crispy Chilli Beef

Ingredients

For the Beef:

• 360 g (¾ lb) thin-cut sirloin steaks or rump steak, cut into thin strips

• 1 small egg

• 4 tbsp cornflour (cornstarch)

• ¼ tsp salt

• ¼ tsp black pepper

• ⅛ tsp white pepper

• 4-5 tbsp vegetable or sunflower oil for frying

For the Sauce:

• 3 tbsp sweet chilli sauce (Thai-style)

• 2 tbsp rice vinegar (or apple cider vinegar)

• 3 tbsp dark soy sauce or light soy sauce

• 2 tbsp tomato paste or ketchup

• 6 tbsp caster sugar or superfine sugar

• 2 tbsp tomato ketchup

• 1 tsp minced fresh ginger

• 3 garlic cloves, minced

• 1 red chilli, finely sliced (seeds optional)

• 1 medium onion, sliced into thin strips

Additional Garnishes:

• Sesame seeds (optional)

• Spring onions, sliced (optional)

Instructions

1. Prepare the beef: In a bowl, whisk the egg. Add beef strips, salt, pepper, white pepper, and mix well. Add cornflour and toss to coat the beef evenly.

2. Fry the beef: Heat oil in a large pan or wok over medium-high heat until very hot. Fry beef strips in batches, turning occasionally, until golden brown and crispy, about 4 minutes per batch. Drain on paper towels or wire rack.

3. Make the sauce: In a separate bowl, mix sweet chilli sauce, rice vinegar, soy sauce, tomato paste, ketchup, sugar, garlic, and ginger.

4. Cook the vegetables: In the same pan, add a little oil if needed. Stir fry onions and sliced red chillies until softened and fragrant, about 3 minutes.

5. Combine: Add the crispy beef strips back into the pan, pour in the sauce, and toss everything together quickly over high heat for 1-2 minutes until the beef is well coated and the sauce thickens slightly.

6. Serve: Garnish with sesame seeds and spring onions if desired. Serve immediately with steamed rice or noodles.

This dish yields a perfect balance of crispy beef with a sticky, spicy, and slightly sweet sauce, typically serving 3-4 people.