400g (14 oz) thin strips of beef (most steak cuts work here e.g. sirloin, rump, rib eye, scotch fillet, flank)
½ cup corn flour (cornstarch)
vegetable oil for deep frying
1 tsp sesame seeds
2 tbsp finely sliced spring onion (scallions)
1 tbsp soy sauce
1 tsp dark soy sauce
1 garlic clove, finely grated
3 tbsp soy sauce
1 tsp dark sweet soy sauce
1 tbsp hoisin
2 tbsp Chinese Shaoxing wine
1/3 cup honey
2 tbsp white vinegar
¼ tsp chilli flakes (or to taste)
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 (about 325°F or 165°C) when a wooden spoon dipped into the oil forms small little bubbles.
Take half the beef strips and toss them with the corn flour. Then carefully add the beef strips into the hot oil. Cook for 3-4 minutes or until crispy and golden. Drain on paper towel and repeat with the remaining beef and corn flour.
Heat a clean wok or large frying pan over medium-high heat. Add the soy sauce, dark sweet soy sauce, hoisin, Shaoxing wine, honey and vinegar. Allow to simmer for about 2 minutes or until the sauce has thickened slightly. Stir through the chilli flakes. Now add in the crispy beef. Stir-fry until the beef is evenly coated and the sauce is thick. Sprinkle with sesame seeds and spring onion and serve.