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1
Slice the steak into very thin strips (1/8 to 1/4 inch) against the grain.
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2
Put strips in a bowl and add beaten eggs, salt and cornstarch and mix well until the meat is well coated (use your hands for this).
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3
In a heavy skillet add cooking oil (1 inch) and heat on medium-high heat until oil reaches 360 degrees F.
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4
Carefully lay strips in a single layer in the hot oil- not too many as it will cause the oil to cool and the meat will end up absorbing too much oil.
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5
Fry until crisp which should only take about 60 to 90 seconds.
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6
Remove and drain on a rack.
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7
Repeat until all the meat strips are done.
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8
In a saucepan, add water and sugar and bring to a boil over medium heat.
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9
Gently swirl the pan to dissolve the sugar- do not stir.
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10
Boil until the mixture begins to caramelize to a light golden brown.
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11
Remove from the heat and gently stir in the garlic, ginger and chili flakes for 10 seconds then add the ketchup, vinegar, soy sauce and hoisin sauce.
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12
Return the pot to the heat and bring to a boil then gently simmer for 10 minutes.
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13
Add the drained meat slices and warm through.
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14
Serve the warm strips on a platter sprinkled with the slice green onion.
