Thinly sliced beef strips, fried until crispy and tossed in a spicy, tangy chilli sauce, served with fresh spring onions and a sprinkle of sesame seeds.
Slice the beef sirloin into thin strips, approximately 1cm wide.
In a bowl, mix beef strips with cornflour ensuring all pieces are thoroughly coated. Add salt and pepper.
Heat the vegetable oil in a deep pan or wok over medium-high heat until shimmering but not smoking.
Fry beef in batches to prevent overcrowding. Cook each batch until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Finely chop the red chillies, and mince the garlic and ginger.
In a small bowl, mix soy sauce, rice vinegar, honey, dark soy sauce, and 2 tablespoons of water to create the sauce.
In the same pan, remove excess oil leaving about 2 tablespoons. Sauté chillies, garlic, and ginger over medium heat for 1 minute until fragrant.
Add the sauce mixture to the pan and bring to a simmer. Let the sauce thicken slightly, for about 2 minutes.
Return crispy beef to the pan and toss to coat with the sauce.
Slice the spring onions and sprinkle over the beef along with sesame seeds before serving.
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