Crispy Chilli Beef

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 :

Pre-heat the oven to 190-200°C.

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.

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.

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

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.

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

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

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

Stir well and serve with your choice of accompaniment