Sweet, spicy, aromatic, sticky and crispy all rolled into one dish. 

Could you really ask for anything more? 

Place corn flour into a large bowl and in another large bowl add eggs and whisk. Add beef to the eggs and mix thoroughly. Now dredge each beef slice in the corn flour and bang off any excess. In a deep-sided wok heat enough oil to deep fry to 180c. Carefully drop the beef slices into the oil in batches and fry until crispy. Remove and drain on a wire rack or on kitchen roll. 

 

Heat a non-stick wok with 1 tbsp. oil; add ginger and garlic and fry for 20 seconds. Add carrot and onion and continue to fry for a further 1 minute. Now add soy sauce, vinegar, sugar, honey, spring onions and chilli flakes and bring to a boil. Add the crispy beef and coat evenly. Serve hot. 

 

Recipe from my Chinese Takeaway in 5 Cookbook