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Thinly slice approximately 300g steak of choice and pat dry
Add the steak to a bowl with 3 tbsp cornflour, 1 tbsp plain flour, and ½ tsp black pepper
Toss through making sure all the strips are coated
Make the sauce by mixing 4 tbsp sweet chilli sauce, 2 tbsp honey, 2 tsp light soy sauce, 1 tsp rice vinegar, and 1 tsp garlic & ginger paste in a bowl
Heat approximately 100ml vegetable oil in a pan or wok until hot
Add the beef strips in batches and cook for 3-4 minutes
Remove with a slotted spoon to a plate lined with kitchen paper
For extra crispness, add all the cooked strips back to the hot oil and double fry for 1 minute (optional)
Dispose the oil or use another pan and add the sauce
Once the sauce comes to a simmer, add 2 tbsp water
Simmer on low for 1-2 minutes
Add the beef back in and toss through making sure all strips are nicely coated
Serve immediately over steamed rice and garnish with finely sliced spring onion or sliced red chilli