Crispy & Sticky Mongolian Beef

MARINADE:--
500 g beef steak, trimmed of fat in 3 mm slices
½ tsp SIDS CRAZY SALT
2 tbsp soy sauce
½ tbsp sesame oil
CRISPY BEEF:--
⅓ cup rice bran oil
¼ cup cornflour
SAUCE:--
½ tsp ginger, finely minced
3 garlic cloves, finely minced
¼ cup soy sauce
⅓ cup chicken stock
½ tsp red chilli pepper flakes
2 tbsp brown sugar
1 tbsp cornflour, mixed with ¼ cup water
A few spring onions, cut into 2 cm slices

Combine SIDS CRAZY SALT and the marinade ingredients in a medium bowl and marinate the beef for 30 minutes. Using your fingers, lightly coat each piece in a plate with cornflour.
Heat the oil in a wok or small saucepan on HIGH.
Once the oil is hot and about to smoke, reduce the heat to medium high, add the beef in batches and fry on one side for 3 minutes. Do not overcrowd the pan.
Flip and cook the other side for 30 seconds until golden and crisp. Repeat with the remaining beef.
If not using a wok, transfer 2 tablespoons of oil used from frying the beef into the bigger saucepan.
Heat the pan on medium high and add garlic with ginger.
Sauté for 15 seconds, watch for it not to burn. Add soy sauce, red chilli pepper flakes, chicken broth and bring to a boil.
Reduce the heat and simmer for couple minutes on low.
Add the brown sugar and stir until dissolved.
Slowly incorporate the cornflour mixture into the pan and stir until the sauce coats the back of the spoon.
Add the beef, spring onions and mix everything together for 1 minute or so.
Serve immediately with steamed rice or noodles.