Instructions:
Place the sirloin steak strips in a bowl and coat with the beaten egg.
Add the cornflour, salt, black pepper, and white pepper to the bowl; toss until the beef is evenly coated.
Heat 3 tbsp of sunflower oil in a large frying pan over high heat until very hot.
Fry the steak in two batches until it turns dark brown and crispy.
Remove the cooked beef from the pan and drain on kitchen paper to remove excess oil.
Add the remaining oil to the pan and sauté the sliced onion for about 2 minutes.
Add the sliced chilli, minced ginger, and garlic; cook for an additional 30 seconds until fragrant.
Stir in the rice vinegar, dark soy sauce, tomato puree, caster sugar, ketchup, and sweet chilli sauce; let the mixture bubble and thicken.
Return the crispy beef to the pan and toss to coat with the sauce; heat through.
Serve immediately with your choice of rice or noodles.
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