Whisking the egg white until cloudy helps the cornflour cling to the beef, giving a lighter, crispier coating.

Speed hack for the rice:
If you don’t have day old rice, spread freshly cooked rice out on a tray and leave uncovered for 10 minutes, or chill in the fridge for 20-30 minutes to dry it out before frying.

I use beef stir fry strips, but you can use rump steak cut against the grain. I like to slice my beef into thin strips even when pre-bought to get that takeout feel.

This is a fakeaway style dinner so there’s more beef and more sauce, however you can reduce the sweet chilli sauce to 3 tbsp or skip the honey to save on some cals if needed.

Use dark soy just for colour. It’s there to deepen colour, not saltiness, so don’t swap it 1:1 with light soy.

Sweet chilli and soy vary a lot by brand, so taste before adding extra salt.

Add peas or sweetcorn to the rice for extra veg