For the sauce, place all the ingredients in a bowl and stir to combine.In a bowl, place the sliced beef, bicarbonate of soda, egg white, soy sauces, Shaoxing wine and season with a little salt, then stir to combine well. Toss the beef a little at a time in the potato starch until coated.Place the oil in a saucepan and bring to 180˚C. Add the beef and fry for about 3 minutes. Remove from the pan and place on a wire rack, then increase the heat of the oil to 200˚C. Fry the beef again for about 1 minute or until very crisp. Remove from the pan.Meanwhile, place a wok over medium – high heat. Add a drizzle of the cooking oil, then add the sauce and bring to a simmer. Cook until reduced and thickened enough to be able to coat the beef. Add the beef, carrot, spring onion and sesame seeds and toss to coat, then serve immediately.Photography by Kitti Gould.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.• Cook more Adam Liaw recipes