Crispy chilli beef

1. Cut the beef into long and thin strips as fine as you can (1/8 - 1/4") Preferably parallel to the grain).

2. Mix cut beef with egg white, soy sauce, 5 spice and salt and leave aside for about 15 - 20 minutes.

3. Shred the onion and pepper ( into slices, again 1/8" - 1/4")

4. Put cornflour in a large bowl and add the beef (retaining as much of the marinade), gently toss and mix with hands to coat beef generously. Ensure all the beef strips are separate.

5. Heat oil in wok till hot at medium heat, then fry beef in several batches till very crisp and light golden brown. The beef is easy to fry, drop the strips into the hot oil one at a time (away from you)

6. Continue frying till all the beef is done. Put fried beef on paper to absorb excess fat.

7. Remove oil and clean the wok.

8. Heat wok and add about a tbsp of oil and fry onion and pepper for a couple of minutes.

9. Add the chilli sauce, sliced chilli, oyster sauce, vinegar and about 1/2 cup of water to the reserved marinade.

10. Add the sauce to the vegetables in the wok. Let the liquid come to the boil and if required use a little cornflour dissolved in a minimum of water to thicken the sauce so it coats the vegetables.

11. Finally add in the fried beef, toss to coat and serve immediately.