Lightly pound the steak with a meat mallet to tenderise.
In a bowl combine the salt, sugar, bicarbonate of soda, corn flour, soya sauce and egg.
Add the meat to the bowl and massage the batter into the meat for a couple of minutes. As you knead the meat, gradually add the water. Finally add the Worcestershire Sauce and vegetable oil. Give everything a final mix and then cover the bowl with cling-wrap. Leave to marinate for at least 3 hours, but the longer the better.
When you are ready to cook, combine all the sauce ingredients in a bowl and set aside.
In a large wok or frying pan, heat a couple of tablespoons of oil to just smoking.
Add the steak and fry for a minute per side. Remove the cooked steak and set aside.
Pour the sauce into the hot pan/wok and bring to a vigorous boil. Cook for about 3 minutes (don’t reduce the sauce too much at this stage).
Return the steak to the pan/wok. Toss to combine, making sure that the all the meat is covered in the sauce. Continue to cook until the sauce becomes glossy – this should take no more than a minute.
Recipe reprinted with permission of The Muddled Pantry
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