Preparation

• 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 (skillet) or wok over a high heat until very hot.
• You will probably need to work in two batches; add in half the beef and spread it out.
• Fry the steak until dark brown and crispy, about 5-6 minutes with occasional stirring.
• Using a slotted spoon, remove the beef and place in a bowl lined with kitchen roll to soak up excess fat.
• Add a further tablespoon of oil and repeat cooking the second batch of beef.
• Add remaining ½ tablespoon of oil to the pan and turn heat down to medium. Add sliced onion and cook for 2 minutes until softened.
• Add finely chopped chilli, minced ginger, and minced garlic; cook whilst stirring for 30 seconds.
• Add 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 reduces a little.
• Add the beef back in, stir and heat through for 1-2 minutes until hot.
• Serve with rice or noodles.