Crispy Asian Beef

Serves: 3–4

450g top round, or flank steak or sirloin

1 tbsp soy sauce

1 tbsp Shaoxing wine or mirin

1 tsp sesame oil

1/8 tsp white pepper, or black pepper

1/8 tsp baking soda

1 egg white

1 cup cornstarch, for coating

3 cloves garlic, finely minced

1 medium carrot, thin matchstick

3 cups neutral oil for frying

Sauce

2 tbsp soy sauce

1½ tbsp dark soy sauce

2 tbsp rice vinegar

3 tbsp ketchup

3 tbsp honey

1 tsp crushed red pepper or to taste

½ tbsp cornstarch

1. Slice beef against the grain into thin matchsticks, about 5mm thick. In a large bowl combine sliced beef, soy sauce, Shaoxing wine, sesame oil, egg white and white pepper. Marinate for 15 minutes.

2. In a small bowl, combine soy sauce, dark soy sauce, rice vinegar, ketchup, honey, crushed red pepper and cornstarch and stir until smooth.

3. Dredge marinated beef in 1 cup cornstarch until well coated. Shake off any excess floury bits.

4. Heat oil in a wok or pan to 190°C(375°F). Fry beef in small batches for 3-4 minutes, until golden and crispy. Remove and strain.

5. In a wok, heat 1 tbsp oil. Sauté garlic for 30 seconds until fragrant. Pour in sauce, let it boil and thicken for about 1 minute on medium high heat. Add sliced carrot, stir-fry 1 minute.

6. Add fried beef, toss quickly to coat evenly on medium heat. Serve with rice or noodles and enjoy!