Crispy Chilli Beef
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Prep Time
10 MINS
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Cook Time
25 MINS
- KCals 279
- Carbs 19G
Ingredients
- 500 g lean rump steak cut into thin strips
- 1 egg beaten
- 1.5 tbsp self raising flour
- 6 tbsp soy sauce, preferably dark
- 2 cloves garlic finely chopped
- 1.5 cm piece ginger peeled and finely chopped
- 3 tbsp rice vinegar
- 1 red pepper deseeded and sliced
- 1/2 onion sliced
- 5 spring onions chopped
- 1 lime juice only
- 1 carrot cut into thin strips
- 2 good pinches chilli flakes or 1/2 chopped red chilli
- 2 drops Franks Buffalo Wings Hot Sauce or another hot/chilli sauce
- 2 tsp granulated sweetener
- 1 tsp honey
- 1/2 Oxo cube made up with 100ml boiling water
- low calorie cooking spray
- sea salt
- freshly ground black pepper
Instructions
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Pre-heat the oven to 190-200°C.
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Season the strips of beef, then dip each one into the beaten egg, then quickly drag it through the flour to give a light coating.
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Place each piece of coated beef on a baking tray sprayed with a fair bit of low calorie cooking spray, then give the strips a spray too. You could even put it on a piece of baking parchment to ensure it doesn't stick.
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Cook for 20-25 minutes, until the beef is crispy. You can turn it over towards the end if needed.
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While the beef is cooking, spray a wok with some low calorie cooking spray. Then over a medium/hot heat, fry the peppers, carrots, onion, spring onion, chilli flakes, garlic and ginger.
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Cook for 5 minutes, then add the lime juice, granulated sweetener, soy sauce, rice vinegar and honey.
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Stir, then add a couple of drops of Franks sauce and the 100ml of beef stock.
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Allow to cook for a minute and then add the cooked beef strips.
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Stir well and serve with your choice of accompaniment.