Cooking Instructions:

In a bowl, combine soy sauce, minced garlic, sesame oil, sugar, and grated ginger to create the marinade. Add the thin strips of beef, guaranteeing they're well coated. Allow the beef to marinate for at least 30 minutes, or longer if possible for maximum flavor.

After marinating, drain the beef strips and toss them in corn flour until fully coated. This will create a crispy outer layer when fried.

Heat oil in a deep frying pan or wok to 325°F (165°C) or 350°F for deep frying. Carefully add the coated beef strips in batches, frying for about 5 minutes or until they turn crispy and golden brown. Remove them from the oil and place them on paper towels to drain excess oil.

In another pan, heat a small amount of oil over medium heat. Stir-fry the sliced onion, bell pepper, and spring onions for a few minutes until they start to soften. Add additional minced garlic and grated ginger for flavor.

Once the vegetables are cooked, reduce the heat and pour in the sweet soy sauce, ketchup, and Chinkiang black vinegar. Stir well to combine, and then add the crispy beef strips back into the pan. Toss everything together over high heat for a minute to coat the beef and vegetables in the sauce.

Serve the crispy chilli beef immediately, garnished with extra spring onions, sesame seeds, or coriander as desired, alongside steamed rice.