1 tsp ginger, grated
3 garlic cloves, crushed
100 ml soy sauce
100 ml water
130 g dark brown sugar
400 g sirloin steak
30 g cornflour
3 spring onions, sliced on the diagonal
rice and noodles
red chilli, sliced
1 Heat the oil in a pan or wok over a medium heat. Add the ginger and garlic and cook for 1-2 minutes, making sure the garlic does not burn.
2 Add the soy sauce, water and sugar and stir. Bring to a boil and simmer for 3-4 minutes, then remove from the heat and set aside.
3 Slice the beef against the grain. Place the cornflour in a bowl and dredge the beef in it. Shake off any excess cornflour and set the beef aside to rest for about 10 minutes.
4 Heat up the wok with about 2cm of oil. Add the meat and wait 30-40 seconds before stirring. Cook for two minutes, stirring the meat around a little so that it cooks evenly. Transfer the beef to a plate and rest for 3-4 minutes. Discard any excess oil from the pan.
5 Return the pan to a medium heat. Add the soy sauce mixture and steak. Bring to a boil, continually stirring for two minutes.
6 Add the spring onions and stir everything together. Remove the steak using a slotted spoon and serve over rice or noodles.