Ingredients-
- 400g Beef Steak, rump is fine
- 1 Egg
- 100g Corn Flour
- 100g Plain Flour
- 5g Salt
- 2g White Pepper
- 200g Sunflower Oil
- 2 Onions
- 2 Red Chillies
- 20g Micro-planed Ginger
- 3 Sliced Garlic Clove
- 30g Rice Vinegar
- 40g Soy Sauce
- 30g Tomato Paste
- 50g Sugar
- 40g Ketchup
- 40g Sweet Chile Sauce
Method
Place the steak strips in a bowl and add the egg. Mix together to thoroughly.
Add the corn flour, plain flour, salt and white pepper.
Toss together to coat the steak.
Heat the oil to a high temperature in a deep wok or sauté pan, then fry your beef individually, placing it into the oil in batches, so as not to cool the oil down too much. -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.
Using a spider or tongs, remove the beef from the pan and place in a bowl lined with a sieve to drain off the excess fat. -Once you’ve removed all the beef from the pan, turn the heat down to medium and empty most of the oil from the pan carefully. -Add in the sliced onion and cook for 2 minutes until slightly softened.
Add in the finely sliced chilli, minced ginger and 3 sliced 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.