Ingredients

The following ingredients have 4 Servings
  • 5 tbsp vegetable oil
  • 1.5 tbsp cornflour ((cornstarch))
  • pinch of salt & black pepper
  • 400 g (14 oz) sirloin steak (sliced into thin strips (visible fat removed))
  • 120 ml (1/2 cup) dark soy sauce ((don't use light - it tastes too salty))
  • 1/4 tsp black pepper
  • 6 packed tbsp light brown muscavado sugar
  • 90 ml (1/3 cup) water
  • 1 tbsp minced ginger
  • 3 cloves garlic (peeled and minced)
  • 8 spring onions (scallions, sliced)
  • Boiled rice
  • or Egg Fried Rice

Instruction

  • Heat the oil in a wok or large frying pan until very hot.
  • Mix the cornflour with a good pinch of salt and pepper and toss the steak strips in the cornflour.
  • Cook the steak strips in the oil (turning occasionally) until very dark and crispy. You can do this in two batches, but I usually manage this in one. You just need to make sure the oil is really hot, and then leave the steak cooking in the oil for a good 5 minutes before turning. Don't keep moving it around the pan, or you won't achieve that dark, crunchy coating.
  • Use a slotted spoon to remove the beef from the pan. Place it on a plate with some kitchen roll on to drain off excess fat.
  • Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool a little. Add the ginger and garlic to the pan and cook for 1 minute - stirring often to avoid burning the garlic.
  • Add in the soy sauce, pepper, sugar and water into the wok.
  • Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.
  • Then add the crispy beef back to the wok and cook for a further 2 minutes.
  • Then turn off the heat and stir in the spring onions (scallions).
  • Serve over boiled rice.