Step 1

Heat the oil in a wok or large frying pan until very hot.

Step 2

Mix the cornflour with a good pinch of salt and pepper and toss the steak strips in the cornflour.

Step 3

Cook the steak strips in the oil (turning occasionally) until very dark and crispy. You can do this in two batches, but I usually manage this in one. You just need to make sure the oil is really hot, and then leave the steak cooking in the oil for a good 5 minutes before turning. Don't keep moving it around the pan, or you won't achieve that dark, crunchy coating.

Step 4

Use a slotted spoon to remove the beef from the pan. Place it on a plate with some kitchen roll on to drain off excess fat.

Step 5

Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool a little. Add the ginger and garlic to the pan and cook for 1 minute - stirring often to avoid burning the garlic.

Step 6

Add in the soy sauce, pepper, sugar and water into the wok.

Step 7

Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.

Step 8

Then add the crispy beef back to the wok and cook for a further 2 minutes.

Step 9

Then turn off the heat and stir in the spring onions (scallions).

Step 10

Serve over boiled rice.