Australian Beef Fry

Instructions

1. 1

   Marinate the beef: In a mixing bowl, combine the thinly sliced beef with ginger-garlic paste, 2 tbsp soy sauce, 1 tbsp vinegar, black pepper powder, cornflour, and the egg white (if using). Mix well until each piece of beef is fully coated. Set aside to marinate for at least 15-20 minutes.

2. 2

   Fry the beef until crispy: Heat 1.5 cups of oil in a wok or deep pan over medium-high heat. Once the oil is hot, carefully add the marinated beef in small batches. Do not overcrowd the pan. Fry for 3-4 minutes per batch, turning occasionally, until the beef is golden brown and crispy. Remove the fried beef with a slotted spoon and drain on a plate lined with paper towels.

3. 3

   Sauté aromatics and vegetables: Carefully discard the excess oil from the pan, leaving about 2 tablespoons behind. Reheat the pan over high heat. Add the chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant. Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes until they are slightly tender but still have a crunch.

4. 4

   Add sauces and combine: Reduce the heat to medium. Add 2 tbsp soy sauce, red chili sauce, tomato ketchup, 1 tsp vinegar, sugar, and salt. Stir everything together and cook for 1 minute until the sauce thickens slightly. Return the crispy fried beef to the pan. Toss everything quickly to coat the beef evenly in the sauce. Cook for just 1-2 minutes to heat through.

5. 5

   Garnish and serve: Turn off the heat. Garnish with chopped spring onion greens. Serve immediately while the beef is still crispy. It pairs well with fried rice or noodles.