Cut the meat into thick strips, coat with potato starch (a very thin layer), and add salt and pepper.
Put the cup of sunflower oil in a deep frying pan and fry the meat. It should not be too cooked, only brown on the outside.
Set aside in a bowl with some paper towels.
Put the olive oil, chili paste, brown sugar, soy sauce and blueberries in a wok. Allow to boil for 1 minute.
Add the water and then the pieces of meat. Cook for 5 more minutes and serve.