2 thin-cut sirloin steaks, sliced into strips

1 egg

½ cup cornflour (cornstarch)

½ tsp salt

¼ tsp black pepper

¼ tsp white pepper

3–4 tbsp sunflower oil (plus more as needed)

1 onion, sliced

1 red chilli, sliced

1 tbsp minced ginger

2 garlic cloves, minced

2 tbsp rice vinegar

2 tbsp dark soy sauce

1 tbsp tomato puree

2 tbsp caster sugar

2 tbsp tomato ketchup

3 tbsp sweet chilli sauce

Optional garnish: chopped scallions

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Coat beef: In a bowl, mix beef strips with egg. Add cornflour, salt, black pepper, and white pepper. Toss until sticky.
Fry beef: Heat 3 tbsp sunflower oil in a wok over high heat. Fry beef strips in batches for 5–6 minutes until crispy and golden. Drain on paper towels.
Sauté aromatics: Reduce heat to medium. Add ½ tbsp oil to the pan, then cook onion for 2 minutes. Stir in chilli, ginger, and garlic; cook 30 seconds.
Make sauce: Add rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce. Let bubble for 2 minutes to thicken.
Combine: Return beef to the wok, toss to coat in sauce, and heat through for 1–2 minutes.
Serve: Plate immediately over rice or noodles, garnished with scallions if desired.

Gluten-free: Use tamari instead of soy sauce and check sauce labels.
Milder: Remove chilli seeds or use less fresh chilli.
Vegetarian: Substitute beef with crispy tofu or cauliflower.
Baking option: Bake coated beef at 425°F (220°C) for 20–25 minutes until crisp.
Leftover twist: Works with shredded roast beef, chicken, lamb, or duck.