Start your rice first so it’s ready by the time the beef finishes.

Mix together all sauce ingredients until smooth and fully combined. Taste and adjust if needed.

Thinly slice your cut of beef across the grain into bite-sized pieces. In a large bowl, combine with beaten egg, salt, soy sauce, sesame oil, pepper, and MSG.

Mix thoroughly until the beef is evenly coated and sticky. Toss with a few spoonfuls of cornstarch, adding more as needed to coat most of the pieces.

Some dry spots and some wet spots will form, which is exactly what you want — this uneven texture will create crispy, craggly edges when fried.

Fill a wok or pan with an inch or two of neutral oil. Heat over medium-high flame until the oil reaches 350°F/176°C.

In batches, fry the pieces for 3-5 minutes or until crispy and cooked through.

• Don’t overcrowd the pan — only fry as many pieces as can stay submerged in one layer.

Drain on a wire rack or paper towel, and repeat with any remaining beef.

Pour off most of the frying oil from the wok or pan, leaving a thin layer to build the rest of the dish.

Keep the heat on medium-high, and toss in the peppers, garlic, and ginger. Sauté for about 1 minute until fragrant.

Next, add in your sauce and let it come to a simmer and begin to reduce. It’ll thicken pretty quickly and start to caramelize.

At this point, return the cooked beef to the sauce and mix until everything is evenly coated & the sauce clings to each piece.

Serve the sauced beef over rice and optionally garnish with cilantro and/or chili flakes for more heat.