Ingredients

Beef Marinade  
300g (10.5oz) Rump or Scotch Fillet Steak, Thinly Sliced  
1 Tbsp (20ml) Low Sodium Soy Sauce 
Ground White Pepper To Taste 
3/4 tsp (3.5g) BiCarb Soda (Bicarbonate of Soda)
1 Cup (100g) Corn Flour, To Coat 

Sweet Chilli Sauce
 2 Tbsp (40ml) Low Sodium Soy Sauce
1/4 Cup (90g) Sweet Chilli Sauce
1 1/2 Tbsp (30g) Tomato Ketchup
1 Tbsp (20ml) Rice Wine Vinegar
2 tsp (10ml) Sesame Oil 
2 Garlic Cloves, Minced 
Ground White Pepper To Taste 

Vegetables
1 Tbsp (20ml) Peanut Oil
1 Brown (Yellow) Onion, Thinly Sliced
1 Red Bell Pepper (Capsicum), Thinly Sliced
3 Large Spring Onions (Scallions), Thinly Sliced, Green Stem Used For Garnish
1 Tbsp (10g) Sesame Seeds, Toasted 

Method

Place a pan over mediumhigh heat. Add the sesame seeds and toast for 1 1/2 2 minutes or until lightly golden. Remove and place in a bowl.

Add the thinly sliced steak, soy sauce, pepper to taste, and bicarb soda in a bowl. Mix well and set aside for 20 minutes.

In a separate bowl for the sauce, add the soy sauce, sweet chilli sauce, tomato sauce, rice wine vinegar, garlic and ground white pepper to taste. Mix well and set aside. 

Pour the sunflower oil into a large pan, pot or wok and heat over high to 190.c 375.f

Add the corn flour to a mixing bowl, and coat the beef all over in batches. Shake off any ex cess flour and fry in the hot oil for 2 3 minutes or until crispy and golden. Remove, drain and repeat with the remaining batch. 

Place a pan, pot or wok over high heat, add a splash of the frying oil, add in the brown (yellow) onion and bell pepper (capsicum), and stir fry for 3 minutes or until golden softened. Add in the root ends of the spring onion (scallion) and fry for a further 1 minute. Add the sauce mixture and crispy beef and toss until coated all over. Remove from stovetop. 

Serve with rice, noodles or on its own. Garnish with the green stem spring onion (scallion), toasted sesame seeds and chilli. Dig in. 

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