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What you need:

1lb steak (sliced into thin strips)
6 tbsp cornstarch (for dusting)
oil (for frying)

Marinade:
1 egg
¼ tsp salt
2 tbsp water
1 tbsp cornstarch

Sauce:

4 tbs water

4 tbsp sugar
3 tbsp ketchup
2 tbsp vinegar
¼ tsp crush chili pepper
2 tsp cornstarch

Vegetables:
1 tsp garlic (minced)
1 medium red  pepper (diced)
1 medium green  pepper (diced)
1 medium white onion (sliced)

What you do:

Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.

When the beef is done marinating coat the beef slices with 6 tbsp of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.

Add a couple tbsp of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green  peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.

Pour sauce into the wok and heat until boiling.

In a serving dish add beef and vegetables and coat with the sauce.

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What you need:

2 aubergines
1 pint / 475 ml milk
Flour for dusting or dredging
Salt
Olive or sunflower oil for deep-frying
any aromatic runny honey

fresh mint leaves (for decoration)

Sesame seeds

What you do:

Peel the eggplants and cut them into slices about 1/3 inch thick. Place  them in a bowl then add enough milk to cover the slices and place  a small plate on top to hold them down in the milk. Leave to soak for 1 or 2 hours.

Drain the milk off.

Cover a plate with plenty of flour mixed with a sprinkling of salt. Place each aubergine slice  in the flour so that they are completely covered , then shake them to remove the excess.

Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown.

Drain on paper towels.

Place the cooked aubergine onto a serving plate, drizzle with honey.

Sprinkle the mint leaves & sesame seeds over the top & serve hot.

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