Jeremy Pang served up a tasty crispy chilli beef with black rice vinegar on Ainsley’s Food We Love.

The ingredients are: 200g sirloin or rump steak, 400g cornflour seasoned with 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper, a thumb-size piece of ginger, 3 garlic cloves, 2 fresh bird’s-eye chillies, deseeded, a large handful of coriander and vegetable oil, for frying.

For the marinade: 1 teaspoon sesame oil, A large pinch of granulated sugar, 1-2 tablespoons light soy sauce and 1 egg.

For the sauce: 1⁄2 tablespoon dark soy sauce, 3 tablespoons tomato ketchup, 6 tablespoons Chinkiang black rice vinegar and 4 tablespoons honey.

See recipes by Jeremy in his book titled: School of Wok – Hong Kong Diner Book by Jeremy Pang available from Amazon now.