Prep: 15 mins | Cook: 20 mins | Serves: 4 | Cost: £ 5ish (depending on the beef cut)

Ingredients

• 360g beef cut into thin strips (I use whatever cut I have)
• 4 tbsp cornflour
• 1 egg (whisked)
• salt, black pepper and white pepper
• 4 tbsp vegetable oil
• 1 onion quartered and thinly sliced
• 1 tbsp garlic/ginger paste
• 1 red chilli finely chooped
• 2 tbsp sweet chilli sauce
• 2 tbsp rice vinegar
• 3 tbsp dark soy sauce
• 2 tbsp tomato ketchup
• 2 tbsp tomato puree
• 6 tbsp caster sugar

Method

1. Place your strips of beef into a bowl. Add the egg and mix thoroughly. Now add the salt, white and black pepper along with the cornflour. Completely mix together to coat your beef.
2. Heat the oil on high heat. Add your beef, try to separate as much as possible, you will probably need to do this in batches. Fry until crispy, they remove from the pan and place in a kitchen roll lined bowl.
3. Add a little more oil to your hot pan and reduce heat to medium. Add your onion and cooked until softened. Add garlic/ginger paste and chilli.
4. Mix all the remaining ingredients in a bowl, add to your onions and cook until bubbling.
5. Finally put the beef back into the pan and cook until the beef is hot.

Blags, Tips & Tricks

• I have used venison for this recipe and it works just as well.
• This works really well with fried rice and/or a basic stir-fry.
• This will freeze however…… when you defrost and re-heat it, you will get all the flavour but it will NOT be crispy.
• In the pictured version….I also added some grated carrot. Blag On!