Ingredients Jump to Instructions ↓

  1. 1/2 pound tender beef/flank steak strips (1/2 in wide, 1/4 inch thick and length of 2 - 2/12 in.)

  2. 1 1/2 tsp baking soda

  3. Sauce:

  4. 2 tbsp sugar

  5. 2 tbsp red wine vinegar

  6. 1 tbsp shaoxing rice wine

  7. 1 tbsp soya sauce

  8. 1 tsp cornstarch

  9. Vegetable oil for "passing through"

  10. 1 cup cornstarch

  11. 1 large egg white, lightly beaten

  12. 1 small onion - sliced

  13. 1 tsp sesame oil

  14. 1/4 tsp hot chilli paste

  15. Chopped spring onions for garnishing

Instructions Jump to Ingredients ↑

  1. Mix the steak, baking soda, and 3 tbsp of water in a medium bowl. Cover, and refrigerate for 4 hours or overnight(The baking soda will tenderize the steak)

  2. To begin the sauce, mix the sugar, vinegar, rice wine, soya sauce, and cornstarch in a small bowl. Set aside.

  3. Heat a large wok over high heat. Add enough vegetable to come about 1 1/2 inches up the sides of the wok, and heat it to 375f. Meanwhile, add the cornstarch and egg white to the steak, and mix well to coat the steak with the batter.

  4. Add the steak to the oil, one piece at a time so it doesn't splash or stick together, and stir gently until it begins to look crispy, about 1 minute. Using a wide wire-mesh strainer, transfer the steak to a colander to drain. Using a fine-mesh wire strainer, remove any bits of fried batter from the wok.

  5. Reheat the oil to 375 f, return the steak to the wok, and fry again until the beef is crispy all over, about 2 minutes. Transfer to a strainer to drain. Remove all but 1 tbsp of the oil from the wok.

  6. Return the wok with the oil to high heat, add sliced onions, steak, sugar-vinegar mixture, sesame oil and hot chilli paste(if using). Stir fry until all of the ingredients are well-blended about 30 seconds.

  7. Dish out and sprinkle with chopped spring onions.

  8. Serve immediately with white rice.

  9. Serves


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