Though this recipe was developed here in the UK for the western taste buds, it is enjoyed throughout the world and has become a firm favourite on the menu in many Cantonese restaurants and takeaways. 

Sauce method: 

Place all of the sauce ingredients (except the corn flour) into a wok. Heat gently and stir until sauce starts to boil. Lower heat and simmer for a few minutes. 

 

Add corn flour mixture to the sauce and stir until thickened, remove from heat and set to one side. 

 

Heat a large saucepan or high sided wok over a high heat and fill with oil. Oil should be deep enough so once the beef is added it can float in the oil. Heat to 180c. 

 

In a large bowl massage the egg into beef slices. Tip the corn flour on to a large plate and dredge the beef in the corn flour coating each piece. Bang off excess flour and carefully lower into the hot oil, cooking for 2 to 3 minutes, or until beef is golden brown and crispy. Transfer to a wire rack to drain or place on to kitchen roll. 

 

In a non-stick wok add ½ tbsp. oil and fry the slices of onion until tender, add beef and the ok sauce. Mix thoroughly to coat each piece. Transfer to a serving plate and serve. 

 

Recipe from my Chinese Takeaway Cook Book