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Crispy Chilli Beef

  • Prep Time
    10 MINS
  • Cook Time
    25 MINS
  • KCals 349
  • Carbs 20G
  • WW Points:
  • 5 Green
  • 5 Blue
  • 5 Purple
4 Servings


  • 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


  1. Pre-heat the oven to 190-200°C.

  2. 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.

  3. 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.

  4. Cook for 20-25 minutes, until the beef is crispy. You can turn it over towards the end if needed.

  5. 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.

  6. Cook for 5 minutes, then add the lime juice, granulated sweetener, soy sauce, rice vinegar and honey.

  7. Stir, then add a couple of drops of Franks sauce and the 100ml of beef stock.

  8. Allow to cook for a minute and then add the cooked beef strips.

  9. Stir well and serve with your choice of accompaniment.