Follow these steps carefully for a Crispy Chilli Beef that rivals your favourite takeaway.

Step 1: Prepare and Marinate the Beef

1. 1. Slice the Beef: For easier slicing, you can partially freeze the beef for about 30-60 minutes until firm but not frozen solid. Slice the beef very thinly (about ⅛ inch or 3mm thick) against the grain into bite-sized strips.

1. 1. Marinate: In a medium bowl, combine the sliced beef with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing rice wine, 1 teaspoon sesame oil, and 1/2 teaspoon white pepper. Mix well. If using, add the lightly beaten egg white and mix again until the beef is well coated. Let it marinate at room temperature for at least 20-30 minutes, or covered in the refrigerator for up to 2 hours.

Step 2: Prepare Vegetables and Sauce Components

1. 1. Chop Vegetables: While the beef is marinating, prepare all your vegetables: julienne or thinly slice the carrot, bell peppers, and onion. Slice the spring onions. Mince the garlic and ginger for the sauce.

1. 1. Mix Sauce Base: In a small bowl, whisk together the rice vinegar, sugar (or honey), 2 tablespoons light soy sauce, tomato ketchup, sriracha/chilli sauce (or minced fresh chillies), and 1 tablespoon Shaoxing rice wine. Set aside.

1. 1. Prepare Cornstarch Slurry: In another small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water until smooth. Set aside.

Step 3: Coat the Beef

1. 1. Place the 1/2 cup of cornstarch in a shallow dish or on a large plate.

1. 1. Working in batches, take a handful of the marinated beef, allowing any excess marinade to drip off. Dredge the beef strips thoroughly in the cornstarch, ensuring each piece is individually coated and any clumps are separated. Shake off any excess cornstarch.

1. 1. Place the coated beef strips in a single layer on a separate plate or baking sheet. Don’t let them pile up too much, or they might stick together.

Step 4: Fry the Beef (Double Fry Method)

1. 1. Heat Oil for First Fry: Pour the neutral cooking oil into a wok, large heavy-bottomed saucepan, or Dutch oven to a depth of at least 2 inches. Heat the oil over medium heat to 300-325°F (150-160°C). If you don’t have a thermometer, a piece of coated beef should gently sizzle when added, but not brown too quickly.

1. 1. First Fry: Carefully add about one-third of the coated beef to the hot oil, ensuring not to overcrowd the wok (this lowers the oil temperature and makes the beef steam rather than fry). Fry for 2-4 minutes, stirring gently to separate the pieces, until the beef is cooked through and the coating is set and very lightly golden, but not deeply browned.

1. 1. Drain: Remove the beef with a slotted spoon or spider skimmer and transfer to a wire rack set over a baking sheet to drain. Repeat with the remaining beef in batches, allowing the oil to return to temperature between batches.

1. 1. Heat Oil for Second Fry: Once all the beef has had its first fry, increase the heat under the wok to medium-high or high. Heat the oil to 350-375°F (175-190°C). A piece of beef should sizzle vigorously and brown quickly.

1. 1. Second Fry: Return the beef to the hot oil in batches (again, don’t overcrowd). Fry for another 1-2 minutes per batch, or until the beef is deeply golden brown, very crispy, and sounds hollow when tapped.

1. 1. Drain Again: Remove the crispy beef and drain on the wire rack. This double-frying method is key to achieving maximum, lasting crispiness.

Step 5: Make the Sauce and Stir-fry Vegetables

1. 1. Prepare Wok for Sauce: Carefully pour out most of the frying oil from the wok, leaving about 1-2 tablespoons. Alternatively, use a clean wok or large skillet.

1. 1. Sauté Aromatics: Heat the reserved oil over medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant (be careful not to burn them).

1. 1. Add Harder Vegetables: Add the sliced onion, carrots, and bell peppers to the wok. Stir-fry for 2-3 minutes until they are slightly tender-crisp. Add the white/light green parts of the spring onions and stir-fry for another 30 seconds.

1. 1. Add Sauce Base: Pour the prepared sauce mixture (from Step 2) into the wok. Bring it to a simmer, stirring constantly.

1. 1. Thicken Sauce: Give the cornstarch slurry a quick stir and pour it into the simmering sauce. Continue to stir and cook for about 1 minute, or until the sauce thickens to a glossy, coating consistency. If it gets too thick, add a tablespoon of water.

Step 6: Combine and Serve

1. 1. Add Crispy Beef: Add the double-fried crispy beef to the wok with the sauce and vegetables. Add the green parts of the spring onions.

1. 1. Toss Quickly: Toss everything together very quickly (for about 30 seconds to 1 minute) to coat the beef evenly with the sauce. Do not overcook at this stage, as you want the beef to remain as crispy as possible.

1. 1. Serve Immediately: Transfer the Crispy Chilli Beef to a serving platter. Garnish with toasted sesame seeds, extra sliced spring onions, or fresh coriander, if desired. Serve immediately with steamed rice or noodles.