Pinch of Nom: Express Cookalong
Join us to celebrate the launch of Express by cooking our Beef with Chilli and Garlic from the cookbook on Page 48!
Looking for a tasty fakeaway that’s ready in a flash? You can have this speedy stir-fry plated up in 20 minutes, and you’ll be impressed with how much flavour you can create in so little time.
Using lean beef helps to keep this recipe nice and slimming friendly, so you can serve it with a side of basmati rice, noodles or your favourite Chinese-inspired side dishes from our website.
How many calories are in this Beef with Chilli and Garlic?
There are 284 calories in each portion of our slimming friendly Beef with Chilli and Garlic. This means it falls into our Everyday Light recipe category. You can find all of our other Everyday Light recipes here.
What diets is this Beef with Chilli and Garlic suitable for?
This Beef with Chilli and Garlic recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions:
- Soy sauce
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
We think this dish would go really well with our Spicy Chicken Noodles.
Or why not try serving with these Sesame Chicken Toasts?
Can you freeze the Beef with Chilli and Garlic?
Yes you can freeze the Beef with Chilli and Garlic! Make sure to defrost thoroughly before heating.
If freezing, please remember to do the following;
- Freeze as soon as it’s cold enough
- Use a container or bag that is suitable for freezing
How long can you keep the Beef with Chilli and Garlic?
You can keep the Beef with Chilli and Garlic in a container with a lid in the fridge for around 3 days or so – great for a quick dinner if you’re short on time!
- Frying pan or wok
- 350 g Lean beef strips
- 1/2 tsp Chinese 5-spice
- low-calorie cooking spray
- 1/2 red pepper, deseeded and sliced
- 1/2 green pepper, deseeded and sliced
- 1 red chilli, deseeded and finely sliced
- 3 garlic cloves, peeled and crushed
- 2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tsp white granulated sweetener
- 1/2 tsp ground ginger
- 1/2 tsp chilli powder
- 2 spring onions, trimmed and thinly sliced
- Add the beef strips to a plate and sprinkle over the Chinese five spice powder. Toss to coat.
- Spray a large frying pan or wok with low-calorie cooking spray and set on a medium heat. Add the beef strips and fry for 4 -5 minutes until browned on all sides. Transfer the beef strips to a plate and leave to one side.
- Add the red pepper, green pepper, chilli and garlic to the pan and fry for 2 minutes.
- Combine the soy sauce, rice vinegar, sweetener, ginger and chilli powder in a small bowl, pour into the pan and stir to coat the vegetables for 1 minute.
- Add the beef strips back to the pan and cook for a minute until heated through.
- Sprinkle with sliced spring onion and serve with basmati rice or your choice of accompaniment.