Preparation

• 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, pepper, and white pepper.
• Toss together to coat the steak. It will be a sticky mixture.
• Heat 3 tablespoon of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
• Add in half the beef – a strip at a time – and spread it out.
• Fry the steak until dark brown and crispy. It generally takes about 5 or 6 minutes.
• 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 – cooking the second batch of beef.
• Once you've removed all the beef from the pan, add the remaining ½ tablespoon 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 chopped chilli, minced ginger, and minced cloves of garlic and cook whilst stirring for 30 seconds.
• Add the rice vinegar, soy sauce, tomato puree, 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 a little.
• Add the beef back in, give it a stir and heat through for 1-2 minutes – until the beef is hot.
• Serve with rice or noodles.