Cooking Instructions

• Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
• Add the cornflour, salt, pepper, and white pepper.
• Toss together to coat the steak. It will be a sticky mixture.
• Heat 3 tablespoon of the oil in a large frying pan or wok over high heat until very hot.
• Add in half the beef one strip at a time and spread it out.
• Fry the steak until dark brown and crispy, about 5-6 minutes with a few stirs.
• Remove the beef with a slotted spoon and place in a bowl lined with kitchen roll.
• Add another tablespoon of oil and repeat with the second batch of beef.
• Once all beef is removed, add the remaining ½ tablespoon of oil to the pan and turn heat to medium.
• Add the sliced onion and cook for 2 minutes until slightly softened.
• Add in the chilli, ginger, and garlic and cook while stirring for 30 seconds.
• Add the rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce.
• Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce.
• Add the beef back in, give it a stir and heat through for 1-2 minutes.
• Serve with rice or noodles.