360 g (3/4 lb) thin-cut sirloin steaks, sliced into thin strips

1 small egg

4 tbsp cornflour (cornstarch)

1/4 tsp salt

1/4 tsp black pepper

1/8 tsp white pepper

4 1/2 tbsp sunflower oil, divided

1 medium onion, sliced thin

1 red chilli, finely sliced (remove seeds for less heat)

1 tsp minced ginger

3 garlic cloves, minced

2 tbsp rice vinegar

3 tbsp dark soy sauce

2 tbsp tomato puree (tomato paste)

6 tbsp caster sugar (superfine sugar)

2 tbsp tomato ketchup

2 tbsp sweet chilli sauce

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In a bowl, combine sliced beef, egg, cornflour, salt, black pepper, and white pepper. Mix until beef is well coated.
Heat 3 tbsp sunflower oil in a wok or large frying pan over medium-high heat.
Fry the coated beef in small batches for 2–3 minutes each, until golden and crispy. Remove and drain on paper towels.
Discard most of the oil, leaving about 1 1/2 tbsp in the pan.
Add sliced onion and red chilli; stir-fry for 2–3 minutes until slightly softened.
Add minced garlic and ginger; cook for 30 seconds until fragrant.
In a small bowl, whisk together rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce.
Pour the sauce into the pan and stir until it begins to bubble and thicken.
Return crispy beef to the pan, tossing to coat evenly in the sauce.
Cook for 1 minute until hot and glossy, then serve immediately with rice or noodles.

For extra crispiness, make sure the oil is hot and don’t overcrowd the pan.

Flank steak or ribeye are great alternatives to sirloin.

Add bell peppers or carrots for color and crunch.

Adjust sweetness by reducing the sugar to taste.

Reheat in a skillet for best texture; microwaving may soften the coating.