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: sliced scallions

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Prepare beef: Slice steaks into thin strips. Coat with egg, then add cornflour, salt, black pepper, and white pepper. Toss until evenly coated.
Fry beef: Heat 3 tbsp sunflower oil in a wok over high heat. Fry beef in batches for 5–6 minutes until crispy and golden. Drain on paper towels.
Cook aromatics: Add ½ tbsp oil to the pan. Reduce heat to medium. Sauté onion for 2 minutes, then add chilli, ginger, and garlic. Stir-fry 30 seconds.
Make sauce: Stir in rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce. Simmer for 2 minutes to thicken slightly.
Combine: Return crispy beef to the wok. Toss until coated in sauce and heated through.
Serve: Plate hot with rice or noodles. Garnish with scallions if desired.

Gluten-free: Use tamari instead of soy sauce and ensure condiments are gluten-free.
Extra spicy: Add more chilli or hot sauce to the sauce mix.
Milder version: Omit the chilli or remove its seeds.
Alternative proteins: Works with chicken, duck, lamb, or tofu.
Baking option: Bake coated beef on a rack at 425°F (220°C) for 20–25 minutes, flipping halfway.