Step 1: Prepare the Beef

First things first, let’s get the beef ready. Slice your 400g of lean beef steak into thin strips, about the thickness of your little finger. The thinner the strips, the crispier they will become. Pat them dry with a paper towel; this helps the cornflour mixture stick better.

In a medium-sized bowl, mix together the 6 tablespoons of cornflour, 4 teaspoons of Chinese 5 spice, and a generous pinch of salt and pepper. Add the beef strips to the bowl and toss them thoroughly. You want every single piece to be completely coated in the floury mixture. Use your hands to really work it in!

Step 2: Fry the Beef until Golden and Crispy

Heat a large frying pan or wok over a medium-high heat. Add a few sprays of oil—just enough to lightly coat the surface. Once the pan is hot, carefully add the coated beef strips in a single layer. You might need to do this in two batches to avoid overcrowding the pan, which can cause the beef to steam rather than fry.

Fry the beef for 5-7 minutes, turning the strips occasionally, until they are beautifully golden brown and crispy on all sides. Once cooked, remove the beef from the pan with a slotted spoon and set it aside on a plate.

Step 3: Cook the Aromatics and Vegetables

Wipe out the pan with a piece of kitchen roll to remove any leftover bits of cornflour. Add a few more sprays of oil and return it to the heat. Add the grated ginger, crushed garlic, and optional chilli flakes. Fry for 3-4 minutes, stirring constantly, until they become fragrant. Be careful not to let the garlic burn!

Now, it’s time for the veg. Add your sliced vegetables of choice to the pan. I recommend onions, peppers, baby corn, and mushrooms, but anything like broccoli, carrots, or mangetout would be delicious too. Stir-fry for about 5 minutes until the vegetables are tender but still have a bit of a crunch.

Step 4: Create the Glorious Sticky Sauce

While the vegetables are cooking, prepare the sauce. In a small bowl or jug, whisk together the 8 tablespoons of rice vinegar, 2 tablespoons of dark soy sauce, 4 tablespoons of sweet chilli sauce, and 2 tablespoons of ketchup. Add a small splash of water (about 2-3 tablespoons) to loosen the mixture slightly. Mix well until everything is combined into a smooth sauce.

Step 5: Bring It All Together

Pour the sauce mixture into the pan with the vegetables. Let it bubble away for about 3 minutes, stirring as it thickens and coats the vegetables beautifully.

Finally, add the crispy beef back into the pan. Stir everything together gently, ensuring the beef is fully coated in that gorgeous, glossy sauce. Let it heat through for another 3 minutes. The coating on the beef will soak up some of the sauce while still retaining its satisfying crispiness.

Step 6: Serve and Enjoy!

Your delicious, healthy fakeaway is ready! Serve the sticky beef immediately with fluffy boiled rice or your favourite noodles. Garnish with some freshly chopped spring onions or sesame seeds for an extra touch of flair if you’re feeling fancy.