Slice the beef into thin strips, about 1/4 inch wide, to ensure quick cooking and maximum crispiness.

In a bowl, toss the beef strips with cornstarch until they are well-coated.

In a deep frying pan or wok, heat the vegetable oil over medium-high heat.

Add the coated beef strips in batches to avoid overcrowding. Fry for about 4-5 minutes or until they are golden brown and crispy. Remove them and place them on a paper towel to drain excess oil.

In a separate pan, heat a teaspoon of oil. Add the minced garlic and sliced red chillies, sautéing for about a minute until fragrant.

Then add the soy sauce and sugar, cooking for another 2 minutes until combined.

Add the crispy beef strips back in and toss them with the sauce, ensuring each piece is well-coated.

Garnish with finely chopped green onions and serve hot over a bed of steamed rice or alongside fresh vegetables.