Turn up the heat with these deep fried crispy strips of rump steak in a sticky gochujang based firecracker sauce
Whisk the egg in a bowl that large enough to fit the beef strips, then add 1 tbsp of light soy sauce, 1 tsp of sugar and 1 tsp of sesame oil. Give it a stir then add your beef strips to the sauce, ensuring they are fully coated.
Add 200g (1.5 cups) of cornflour/cornstarch to a separate bowl, then add your beef strips and mix together with your hands until the strips are fully coated and no longer stick to each other.
Fill a large wok or deep pan about 1/3 of the way up with oil. You're aiming for around 3-4 inches (5 cm) depth, but don't fill the pan over halfway. Then heat the oil over a high heat.
Check the oil is ready by placing the tip of a bamboo skewer in the oil, if it fizzes the oil is hot enough to fry the beef. Fry the beef for a few minutes until crispy then remove from the pan and set aside; you will need to do this in batches to avoid overfilling your wok.
If you're using a wok, carefully discard the oil and give and wipe with some paper towels so you can cook your sauce.
Now for the firecracker sauce: In a small bowl or jug, mix together 3 tbsp of gochujang, 1 tbsp of rice vinegar, 2 tbsp of dark soy sauce, 2 tbsp of hone and one tsp of sesame oil. Then crush or grate in 2 cloves of garlic and some finely chopped or grated ginger.
Heat the wok until slightly smoking then pour in your firecracker sauce and allow to bubble at the edges for a few seconds. Then add your crispy beef strips and mix everything together, ensuring to coat all the strips of beef in the sauce.
Once fully coated, turn off the heat and serve with rice or noodles. I like to sprinkle some strips of spring onions over the top of mine.