Step 1

Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.

Step 2

Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.

Step 3

Toss together to coat the steak. It will be a sticky mixture.

Step 4

Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.

Step 5

You will probably need to work in two batches, so when the oil is hot, add in half the beef - a strip at a time - and spread it out.

Step 6

Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.

Step 7

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.

Step 8

Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.

Step 9

Once you’ve removed all the beef from the pan, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.

Step 10

Add in the sliced onion and cook for 2 minutes until slightly softened.

Step 11

Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.

Step 12

Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp sweet chilli sauce to the pan.

Step 13

Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.

Step 14

Add the beef back in, give it a stir and heat through for 1-2 minutes – until the beef is hot.

Step 15

Serve with rice or noodles.