Ingredients
Scale
- 500g (1 lb) beef sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Shaoxing wine or dry sherry (optional but recommended)
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1/2 cup cornflour (cornstarch) for coating
- Vegetable oil for frying (about 1 cup)
- 1 red chilli, finely chopped (adjust to taste)
- 2 spring onions, sliced diagonally
- 1 tablespoon honey or brown sugar
- 2 tablespoons rice vinegar or white vinegar
- 1 tablespoon tomato ketchup
- 1 teaspoon sesame oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 small red bell pepper, thinly sliced for extra crunch and color
Substitution tip: If you prefer a milder heat, swap red chilli for sweet bell peppers or omit it entirely. For gluten-free options, ensure soy sauce is tamari-based and use rice vinegar.
Instructions
- In a medium bowl, combine the sliced beef with soy sauce, Shaoxing wine, grated ginger, and minced garlic. Mix well and let it marinate for at least 20 minutes. This step is crucial—Mama Lou always said, “Good flavor starts by giving time to the meat.”
- After marinating, toss the beef slices in cornflour until each piece is lightly and evenly coated. This will give you that irresistible crispy texture.
- Heat vegetable oil in a deep frying pan or wok over medium-high heat. To test if the oil is hot enough, drop a small piece of beef in—it should sizzle immediately.
- Fry the beef in batches, avoiding overcrowding the pan. Each batch should take about 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. I remember Ouma and I racing to get the crispiest piece every time—such fun!
- Discard the oil from the pan, leaving about 1 tablespoon. Lower the heat to medium and add the chopped red chilli, spring onions, and optional bell pepper. Stir-fry for about 1 minute until fragrant.
- Mix honey, rice vinegar, ketchup, and sesame oil in a small bowl. Pour this sauce into the pan and let it bubble gently for 1-2 minutes, stirring to combine.
- Add the crispy beef back into the pan and toss quickly to coat each piece with the sauce. Cook for another 1-2 minutes so the beef soaks up the flavor but stays crisp. Mama Lou always reminded me at this step, “Don’t stir too much—you want to keep that crunch.”
- Taste and season with salt and black pepper as needed. Serve immediately to enjoy the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
