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• 400 g beef thin strips most steak cuts eg sirloin rump rib eye scotch fillet flank
• 0.5 cup corn flour cornstarch
• vegetable oil
• 1 tsp sesame seeds
• 2 tbsp spring onion scallions
• 1 tbsp soy sauce marinade
• 1 tsp dark soy sauce marinade
• 1 clove garlic
• 3 tbsp soy sauce stirfry sauce
• 1 tsp dark sweet soy sauce
• 1 tbsp hoisin
• 2 tbsp chinese shaoxing wine
• 0.33 cup honey
• 2 tbsp white vinegar
• 0.25 tsp chilli flakes

Steps

1. Combine the beef with the marinade ingredients.
2. Fill a saucepan or wok to about 1/3 capacity with the vegetable oil and heat over high heat until about 165°C (325°F) — the oil is hot when a wooden spoon dipped into the oil forms small bubbles.
3. Take half the beef strips and toss them with the corn flour. Carefully add the beef strips into the hot oil and cook for 3–4 minutes or until crispy and golden. Drain on paper towel and repeat with the remaining beef and corn flour.
4. 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 until the sauce has thickened slightly, stir through the chilli flakes, add the crispy beef and stir-fry until evenly coated and the sauce is thick. Sprinkle with sesame seeds and spring onion and serve.