Deep-fried beef

Ingredients (serves 4)
* 750g rump steak, trimmed, cut into thin strips
* 1/3 cup hoisin sauce
* 1/4 cup cornflour
* vegetable oil, for deep frying
* 1 large carrot, peeled, cut into thin strips
* 1/4 cup sweet chilli sauce

Method
1. Preheat oven to 150°C. Line a baking tray with baking paper. Combine steak and hoisin sauce in a large bowl. Sprinkle over cornflour and stir steak until well coated.
2. Pour oil into a wok or large saucepan until one-third full. Heat over medium-high heat until hot (oil is ready when a small piece of bread sizzles when dropped into oil). Cook one-third of steak for 6 minutes or until crisp. Transfer to baking tray. Place in oven to keep warm. Repeat with remaining steak in 2 batches.
3. Add carrot to wok. Cook for 1 to 2 minutes or until tender. Transfer to a plate lined with baking paper.
4. Pour chilli sauce into a large bowl. Add steak to sauce. Toss until well combined. Spoon into bowls. Top with carrot. Serve.

Notes & tips
* Ready Steady Cook is seen weekdays on Network Ten.