Ingredients:

  • 500g (1.1 lbs) Sirloin or Flank steak, sliced into very thin strips
  • 100g (3/4 cup) Cornstarch
  • 1 Large Egg white, lightly beaten
  • 1 tsp Salt
  • 1/2 tsp White pepper
  • 500ml (2 cups) Neutral oil for frying
  • 3 tbsp Thai Sweet Chilli Sauce
  • 2 tbsp Sriracha or Gochujang
  • 2 tbsp Light soy sauce
  • 2 tbsp Rice vinegar
  • 1 tbsp Brown sugar
  • 1 tsp Toasted sesame oil
  • 1 Carrot, julienned
  • 1 Red bell pepper, thinly sliced
  • 3 Spring onions, sliced on a bias
  • 3 Cloves Garlic, minced
  • 2-inch piece Ginger, grated
  • 2 fresh Red Thai chillies, finely sliced

Instructions:

  1. Place the beef in the freezer for 20 minutes to firm up, then slice against the grain into thin, 2 inch long strips.
  2. In a large mixing bowl, toss the beef strips with the egg white, salt, and white pepper until evenly coated.
  3. Dredge the beef in the cornstarch, pressing the starch into the meat to ensure every surface is dry and well-coated.
  4. Heat 500ml of neutral oil in a wok to 190°C (375°F). Fry the beef in small batches for 2-3 minutes until golden and sounds hollow when tapped. Drain on a wire rack.
  5. In a separate clean pan (or the wiped out wok with 1 tbsp oil), toss in the garlic, ginger, and Thai chillies. Sizzle for 30 seconds until fragrant and vibrant.
  6. Add the julienned carrots and red peppers. Stir fry for 1 minute until bright but still snappy.
  7. Pour in the pre mixed sauce ingredients. Bubble for 2 minutes until the liquid reduces and looks glossy.
  8. Toss the crispy beef back into the sauce along with the spring onions.
  9. Give it a quick 30 second toss to glaze. Serve immediately while it’s still steaming and crackling.