Step 1

Slice your onion and red chillies. Cut your spring onions into 3cm lengths. Grate your ginger and garlic. Set the veg aside until later.

Step 2

Very finely slice your rump steaks, then pop them in a large bowl. Crack in your egg and give it a good mix before adding your cornflour, white pepper and a good pinch of salt. Mix again until the steak is evenly coated.

Step 3

Heat a wok on a high heat with a generous glug of oil. Add your beef in batches and fry for a few mins until crispy. Remove from the pan with a slotted spoon and repeat with your remaining beef.

Step 4

Add your onion to the same pan and stir fry for 3 mins.

Step 5

Tip in your spring onions, red chilli, ginger and garlic and fry for 2 mins more.

Step 6

Add your sriracha, tomato ketchup, rice wine vinegar, caster sugar and soy sauce to the pan. Give it a mix and let it bubble and reduce for a couple of mins.

Step 7

Get your crispy beef back in the pan and cook for 2 mins.

Step 8

Serve with egg fried rice.