30ml (2 tbsp) cornflour

10ml (2 tsp) Chinese 5 spice powder

250g (½ lb) rump steak, thinly sliced

75ml (5 tbsp) vegetable oil

1 red pepper, washed and julienned

3 spring onions, peeled and sliced

1 red chilli, washed and finely chopped

2 garlic cloves, peeled and crushed

5cm (2in) fresh ginger, peeled and finely


45ml (3 tbsp) rice wine vinegar

15ml (1 tbsp) dark soy sauce

30ml (2 tbsp) sweet chilli sauce

15ml (1 tbsp) brown sugar

1 lime, juiced

30ml (2 tbsp) sesame seeds, toasted


Mix the cornflour and Chinese 5 spice powder in a bowl.

When well mixed, coat the thin strips of steak in it.

Heat the oil in a wok until it starts smoking, then fry the meat in batches until everything is completely crisp.

Lift the crispy meat out and keep warm.

In the same wok, fry the pepper, chilli, garlic and ginger for 3 minutes.

Stir in the vinegar, soy, chilli sauce, sugar and lime juice.

Let the sauce bubble for 3 minutes.

Incorporate the beef with the vegetables and sauce and serve immediately on top of cooked white rice.

Sprinkle with sesame seeds and leftover spring onions. Enjoy!

Image by Greedy GourmeCrispychillibeeft