600/700gSteak, cut into 1/2 inch strips Sirloin or Ribeye work great but any cut of your choice is fine
1inchKnob of ginger, grated
1tbspChinese Black Vinegar
1White OnionCut into 1inch pieces
1Red PepperCut into 1inch pieces
½tbspSichuan pepper cornsFinely ground
In a medium bowl, add beef, season it with salt to taste, white pepper, and ginger; toss together to combine.
In a separate medium bowl, combine cornstarch and flour and a generous pinch of salt. In batches, add your marinated beef to the eggwash; then, to your flour mix, shake off the excess, and place it on a baking sheet.
To a wok, add oil and preheat it to 165c/350f. Cook your Beef in batches.Fry for about 4 to 5 minutes or until crispy; remove with a spider drain on a wire rack.
In a medium bowl, mix 120ml of water, sugar, light soy, dark soy, white vinegar, ketchup, sriracha, hoisin, chopped garlic, Sichuan pepper, and Chinese vinegar (optional), till combined, set aside.
In a wok, add enough oil to coat the bottom, add your onion and red bell pepper, season them with salt, stir fry for about 4 minutes; then add the sauce and reduce for two minutes.
Add the beef and stir fry for one minute until everything gets coated with the sauce, serve over medium rice, garnish with spring onion, red chillis, grated carrot, sesame seeds or any other garnish you wish.