Crispy Shredded Chilli Beef

Slice and Marinate the Beef
Thinly slice the sirloin steak across the grain into fine strips. In a bowl, toss the shredded beef with the light soy sauce, Shaoxing wine, white pepper, and salt. Mix thoroughly so the liquid is completely absorbed and leave to marinate for 10 minutes.

Prepare the Sticky Sauce
In a small pan, combine the maltose with hot water to loosen it. Add the light soy sauce, dark soy sauce, rice vinegar, ketchup, sriracha, sugar, sesame oil, finely chopped ginger, and garlic. Stir well and set aside.

Coat the Shredded Beef
Add the potato starch and baking powder to the marinated beef. Toss thoroughly by hand until every strip is well coated in dry starch to lock in moisture and build a crispy crust.

Deep-fry the Beef
Heat vegetable oil in a pan or wok to 170°C to 175°C. Fry the coated beef strips in two batches for 2 to 3 minutes per batch until golden, firm, and extra crunchy. Drain on paper towels.

Glaze and Serve
Gently heat the sauce in a pan for 1 to 2 minutes until warm and bubbling. Turn off the heat, add the crispy beef, and toss rapidly to coat every strip in the sticky glaze. Transfer to a serving platter and garnish with sliced spring onions, toasted sesame seeds, and sliced red chillies.