Remove any large bits of fat from the beef, then slice into very thin strips. In a mixing bowl, combine the beef strips with the soy sauce, garlic and ginger. Leave to marinate in the fridge for as long as you have time for (up to 2 hours). If you’re pushed for time, just leave at room temp as you prepare the other ingredients.

Mix 2 tablespoon of the cornflour into the beef and leave for a few minutes. It’ll be fairly sticky at this point, which is fine.

Place a second bowl next to the beef and fill it with the rest of the cornflour. Mix the beaten egg into the beef, then take a strip and thoroughly coat it in the cornflour. Make sure you really press the cornflour into the beef, then give it a good shake before resting on a baking tray. Repeat with the remaining strips of beef.

Heat 240ml/1 cup of the oil in a large, heavy-based saucepan over a medium-high heat until it reaches 180°C (356°F). When it's hot enough, a crumb should sizzle when it hits the oil. Add half the beef and use tongs to spread it out in the pan. Leave to fry for 2 minutes, then cook for a further 2-3 minutes, stir-frying until golden and crisp all over. Remove and place on a wire rack set over a baking tray or kitchen paper to catch any excess oil. Repeat with the second batch, then discard the oil.

Whisk all the sauce ingredients together in a small bowl until combined.

Heat the remaining oil in the pan over a medium heat. Add the onion and carrots and fry for a few minutes until they start to soften, then add the chilli and fry for a minute longer. Toss in the beef and sauce and give it a good stir until the sauce thickens and clings to the beef.

Serve with rice or noodles then tuck in and enjoy!