Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the beef
- 600 g beef blade steak or flank steak
- 60 g cornflour
- 1 tsp salt
- ½ tsp white pepper
- 150 ml vegetable oil for frying
For the sauce
- 3 tbsp soy sauce
- 28 g brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 long red chilli, finely sliced (seeds removed for less heat)
- 120 ml beef stock
- 1 ½ tsp cornflour mixed with 1 tbsp water
To finish
- 3 spring onions, cut into 3cm lengths
- 3 g sesame seeds
Method
Prepare the beef
Slice the beef against the grain into strips about 5mm thick and 5cm long. Pat dry with paper towel.
Combine cornflour, salt and white pepper in a shallow bowl. Toss the beef strips through the mixture until evenly coated. Let sit for 5 minutes.
Make the sauce
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil and beef stock.
Set aside. Have the cornflour slurry ready nearby.
Sear the beef
Heat 150ml vegetable oil in a large wok or frying pan over high heat until a small piece of cornflour mixture immediately sizzles when dropped in (about 2 minutes).
Working in two batches to avoid crowding, carefully add the beef strips and sear without stirring for 2–3 minutes until deeply golden and crispy on one side.
Toss and cook for another 1–2 minutes until the other side is golden. Transfer to a plate lined with paper towel. Repeat with the remaining beef.
Build the sauce and finish
Pour out all but 1 tbsp of oil from the pan. Heat over medium heat, then add minced garlic, ginger and chilli. Stir constantly for 30 seconds until fragrant.
Pour in the sauce mixture and bring to a gentle simmer, about 1–2 minutes.
Stir the cornflour slurry to recombine, then pour into the sauce. Stir constantly for 1–2 minutes until the sauce thickens and becomes glossy.
Return the beef to the pan and toss gently until every piece is coated. Cook for 1 minute to warm through.
Remove from heat, scatter spring onions and sesame seeds over the top, and serve immediately over steamed rice.
