400g (14 oz) thin strips of beef (e.g. rump, chuck or flank)
½ cup corn flour (cornstarch)
vegetable oil for deep frying, plus 2 extra tablespoons for stir-frying
1 onion, sliced
1 capsicum (bell pepper), deseeded and cut into small chunks
1 tsp sesame seeds
2 tbsp finely sliced spring onion (scallions)
1 tbsp soy sauce
1 garlic clove, finely grated
3 tbsp soy sauce
1 tsp dark sweet soy sauce
1/3 cup ketchup
2 tbsp Chinese Chinkiang Black Vinegar*
¼ tsp chilli flakes
Combine the beef with the marinade ingredients.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot when it reaches 325°F/165°C or when a wooden spoon dipped into the oil forms small little bubbles.
When the oil is hot, toss the beef with the corn flour. Working in batches, fry the beef in the hot oil for about 5 minutes or until the beef is crispy and golden. Drain on paper towel.
Combine the ingredients for the stir-fry sauce.
Place a clean wok or large frying pan over high heat. Add the 2 tablespoons of oil. Add the onion and stir-fry for a minute. Then add the capsicum and stir-fry for another minute. Now turn the heat off before adding the sauce into the pan (I like to add it off the heat to prevent the sauce from burning). Stir the sauce while the residual heat warms it up a little. Then add the beef and toss. Sprinkle over the sesame seeds. Transfer to a serving plate. Scatter over the spring onion and serve immediately.
– Chinese Chinkiang Black Vinegar can be found online or from an Asian grocery store. If unavailable, substitute with half balsamic and half white vinegar.