Crispy Shredded Chilli Beef

Season the sliced beef with black pepper. Beat the egg in a separate bowl then pour over the seasoned beef and mix through.

In another bowl, mix the corn flour with the Chinese five spice, garlic powder and a pinch of table salt, then set to one side.

To make the sauce, combine all the wet ingredients together, along with the ginger, garlic, sugar, and soy. Adjust with more vinegar or sriracha to taste.

Fill a large pan or wok about a third full of vegetable oil, heat to 180 °C.

Coat the marinated beef strips in the seasoned corn flour and shake off any excess egg - you just need enough to help the flour stick. Mix well with the flour then dust off any excess.

Fry the strips in two batches (this stops the oil from cooling down too much). Gently place the strips into the oil to avoid any hot splashes. Keep the strips moving whilst cooking to ensure that they don’t stick together. Fry until golden and crispy. Carefully remove from the oil and place onto a paper towel to soak up any excess oil.

Put a wok on high heat with a drizzle of oil. Once the oil starts to smoke, add the diced peppers, carrot, and onions and fry for 2-3 minutes. Add the sliced garlic and ginger and cook for another minute. Once fragrant, toss in the crispy shredded beef and stir through the chilli sauce.

Once everything is fully incorporated, transfer to a serving plate and garnish with the sliced chilli, spring onion and coriander sprigs. Serve with steamed rice and be prepared for a flavour explosion!