Kwoklyn Wan served up tasty shredded crispy chilli beef on Steph’s Packed Lunch.

The ingredients for the sauce: 1tbsp vegetable oil, 2 spring onions, finely sliced, 4 garlic cloves, peeled and minced, 2tbsp ginger, peeled and minced, 3tbsp soy sauce, 4tbsp rice vinegar, 1tbsp caster sugar, 2tbsp runny honey, 3tsp dried chilli flakes and ½ tbsp sesame oil.

For the shredded crispy chilli beef: 400g beef, sliced into thin strips, Pinch of salt, 1 maybe 2 medium free-range eggs, 125g corn flour, plus extra, Vegetable oil, enough to deep fry, 1 carrot, peeled and cut into thick matchsticks and ½ white onion, peeled and cut into strips.

To serve: Boiled rice.

See recipes by Kwoklyn in his book titled: Chinese Takeaway Cookbook: From Chop Suey to Sweet ‘n’ Sour, Over 70 Recipes to Re-create Your Favourites available from Amazon now.