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Put the sliced beef in a bowl with the egg and light soy sauce. Mix well.
In a separate bowl, mix the cornflour, plain flour, garlic granules, paprika, salt, and black pepper.
Toss the beef in the flour mix until every piece is well coated.
Heat oil in deep frying pan. Fry the beef in batches for 2–3 minutes until golden and crispy. Drain on a wire rack or kitchen paper.
In a bowl, mix together the sweet chilli sauce, ketchup, dark soy, light soy, honey, rice vinegar, sriracha, garlic and ginger.
In a hot wok with a little oil, stir-fry the onion, pepper, chilli, and spring onion for 2–3 minutes.
Add the crispy beef into the wok.
Pour in the sauce and toss everything quickly together until glossy and coated.
Serve straight away.
Fry once for 2 minutes
Rest for 1 minute or until you’re ready
Fry again for 1 minute seconds before tossing in the sauce