500 g beef slices
1 teaspoon oil
1 teaspoon soy sauce
1 tablespoon cornflour, plus ¼ cup extra
1/3 cup vegetable oil, for frying
½ teaspoon minced ginger
5 dried red chili peppers (optional)
2 cloves garlic, chopped
¼ cup low sodium soy sauce
¼ cup water or low sodium chicken stock
2 tablespoons brown sugar, or less
1 tablespoon cornflour, mixed with 1 tablespoon water
2 spring onions, cut into diagonal slices
Marinate the beef for 1 hour in 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornflour.
Dredge the meat in the remaining ¼ cup of cornstarch.
Heat 1/3 cup oil in the wok over high heat. Cook beef for a few minutes until done and set aside.
Drain the oil from the wok, leaving 1 tablespoon. Add the ginger, chilli peppers, and garlic. Stir for a few seconds and add the soy sauce and chicken stock (or water).
Add the sugar and the cornflour mixture, then return the beef to the work. Finally add the spring onions.