Crispy Chilli Beef

Presented by Kevin Likami W Ingredients: 360 g thin-cut sirloin steaks, cut into thin strips 1 small egg 4 tbsp cornflour (cornstarch) ¼ tsp salt ¼ tsp black pepper ⅛ tsp white pepper 4 ½ tbsp sunflower oil, divided 1 medium onion, sliced into thin strips 1 red chilli, finely sliced 1 tsp minced ginger 3 garlic cloves, minced 2 tbsp rice vinegar 3 tbsp dark soy sauce 2 tbsp tomato puree (paste) 6 tbsp caster sugar 2 tbsp tomato ketchup 2 tbsp sweet chilli sauce Instructions: Place the steak strips in a bowl and coat with the egg. Add the cornflour, salt, pepper, and white pepper; toss to coat. Heat 3 tbsp of oil in a large frying pan over high heat until very hot. Fry the steak in two batches until dark brown and crispy. Remove the beef from the pan and set aside on kitchen roll to soak up excess fat. Add remaining oil to the pan, then cook the onion for 2 minutes. Add the chilli, ginger, and garlic; cook for 30 seconds. Add rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce to the pan; let it bubble. Add the beef back to the pan; stir to coat and heat through. Serve with rice or noodles