2 teaspoons vegetable oil (or a similar high smoke point oil)
2 tablespoons sweet chili sauce
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1 tablespoon tomato paste
150ml water
2 spring onions, finely chopped
Instructions
Prepare the Sauce: In a bowl, whisk together the sweet chili sauce, soy sauce, garlic powder, tomato paste, and water. Set aside.
Prepare the Beef: Pat the beef strips dry with kitchen paper. Toss the beef strips in a bowl with the cornstarch and a pinch of salt until evenly coated.
Cook the Beef:
Heat a wok over medium-high heat until hot. Add 1 teaspoon of oil.
Add half the beef strips and fry until lightly golden, tossing occasionally. Remove from the pan.
Add the remaining teaspoon of oil and repeat with the rest of the beef strips. Remove from the pan once cooked.
Add the Sauce: Pour the sauce mixture into the pan and heat over medium-high heat until the sauce starts to thicken.
Combine and Finish: Lower the heat and return the beef strips to the pan. Lightly shake the pan to coat the beef in the sauce.
