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Ingredients:
- 2 tbsp tomato ketchup
- 360 g (¾ lb) thin-cut sirloin steak, sliced
- ¼ tsp black pepper
- 3 garlic cloves, minced
- 6 tbsp caster sugar
- 2 tbsp rice vinegar
- 1 small egg
- 2 tbsp sweet chilli sauce
- 1 medium onion, thinly sliced
- 4 tbsp cornflour (cornstarch)
- 1 tsp minced ginger
- 4½ tbsp sunflower oil (divided)
- 2 tbsp tomato purée (paste)
- 1 red chilli, finely sliced
- ⅛ tsp white pepper
- ¼ tsp salt
- 3 tbsp dark soy sauce
Instructions:
- Place the sliced beef in a bowl, add the egg, and mix well until coated.
- Add cornflour, salt, black pepper, and white pepper. Toss until the beef is evenly coated and sticky.
- Heat 3 tablespoons of sunflower oil in a large pan or wok over high heat.
- Fry the beef in two batches, cooking each for 5–6 minutes with minimal stirring until crispy and golden. Remove and drain on paper towels.
- Add the remaining oil to the pan and reduce heat to medium.
- Add the sliced onion and cook for about 2 minutes until slightly softened.
- Stir in chilli, ginger, and garlic, cooking for 30 seconds until fragrant.
- Add rice vinegar, soy sauce, tomato purée, sugar, ketchup, and sweet chilli sauce. Let the sauce bubble and thicken for a few minutes.
- Return the crispy beef to the pan and toss gently to coat in the sauce.
- Cook for 1–2 minutes until heated through, then serve immediately.
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