Place the steak strips in a bowl and crack in the egg. Mix well to fully coat the steak with the egg.

360 g (¾ lbs) thin-cut sirloin steaks, 1 small egg

Add the cornflour, salt, black pepper, and white pepper to the bowl.

4 tbsp cornflour, ¼ tsp salt, ¼ tsp black pepper, ⅛ tsp white pepper

Toss everything together to coat the steak evenly. The mixture will be sticky.

Heat 3 tbsp of sunflower oil in a large frying pan (or wok) over high heat until it’s very hot.

4 ½ tbsp sunflower oil

You will likely need to cook the beef in two batches. When the oil is hot, add half of the beef, a strip at a time, spreading it out in the pan.

Fry the steak until it’s dark brown and crispy. Avoid moving the beef too much to ensure maximum crispiness. This should take about 5 or 6 minutes, stirring 3 or 4 times during the cooking process.

Using a slotted spoon or tongs, remove the beef from the pan and place it in a bowl lined with kitchen paper to absorb excess oil.

Add another tablespoon of oil and repeat the process with the second batch of beef, placing it in the bowl with the first batch once cooked.

Once all the beef is removed from the pan, add the remaining ½ tbsp of oil and lower the heat to medium.

Add the sliced onion and cook for 2 minutes, until slightly softened.

1 medium onion

Add the finely sliced red chilli, minced ginger, and minced garlic. Stir and cook for 30 seconds.

1 red chilli, 1 tsp minced ginger, 3 garlic cloves

Pour in the rice vinegar, soy sauce, tomato puree, sugar, tomato ketchup, and sweet chilli sauce.

2 tbsp rice vinegar, 3 tbsp dark soy sauce, 2 tbsp tomato puree, 6 tbsp caster sugar, 2 tbsp tomato ketchup, 2 tbsp sweet chilli sauce

Increase the heat and let it bubble for a couple of minutes until the sauce reduces slightly.

Add the beef back into the pan, stir to combine, and cook for another 1-2 minutes until the beef is heated through.

Serve with rice or noodles.