Slice your onion and red chillies. Cut your spring onions into 3cm lengths. Grate your ginger and garlic. Set the veg aside until later.

Very finely slice your rump steaks, then pop them in a large bowl. Crack in your egg and give it a good mix before adding your cornflour, white pepper and a good pinch of salt. Mix again until the steak is evenly coated.

Heat a wok on a high heat with a generous glug of oil. Add your beef in batches and fry for a few mins until crispy. Remove from the pan with a slotted spoon and repeat with your remaining beef.

Add your onion to the same pan and stir fry for 3 mins.

Tip in your spring onions, red chilli, ginger and garlic and fry for 2 mins more.

Add your sriracha, tomato ketchup, rice wine vinegar, caster sugar and soy sauce to the pan. Give it a mix and let it bubble and reduce for a couple of mins.

Get your crispy beef back in the pan and cook for 2 mins.

Serve with egg fried rice.