08/11/2021
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Wow this was like it was from the Chinese! πPON Crispy Chilli Beef only 349kcal or 1 syn ππ»β£
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Remember to SAVEβ£ π
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π©πΌβπ³Iππππππππππ - serves 4β£
-500 g lean rump steak β£
-1 egg beatenβ£
-1.5 tbsp self-raising flourβ£
-6 tbsp soy sauceβ£
-2 cloves garlic β£
-1.5 cm piece ginger β£
-3tbsp rice vinegarβ£
-1 red pepper β£
-1/2 onion slicedβ£
-5 spring onions choppedβ£
-1 lime juice onlyβ£
-1 carrot cut into thin stripsβ£
-1/2 chopped red chilliβ£
-2 drops hot chilli sauceβ£
-2 tsp granulated sweetener (or sugar)β£
-1 tsp honeyβ£
-100ml beef stockβ£
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1οΈβ£Pre-heat the oven to 190-200Β°C.β£
2οΈβ£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.β£
3οΈβ£Place each piece of coated beef on a baking tray sprayed with a fair bit of frylight, then give the strips a spray too. β£
4οΈβ£Cook for 20-25 minutes, until the beef is crispy. You can turn it over towards the end if needed.β£
5οΈβ£While the beef is cooking, spray a wok with frylight. Then over a medium/hot heat, fry the peppers, carrots, onion, spring onion, chilli, garlic and ginger. Cook for 5 minutes, then add the lime juice, granulated sweetener, soy sauce, rice vinegar and honey.β£
6οΈβ£Stir, then add a couple of drops of hot chilli sauce and the 100ml of beef stock.β£
Allow to cook for a minute and then add the cooked beef strips.β£
7οΈβ£Stir well and serve with your choice of accompaniment we used rice π.β£
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Whatβs your favourite dish from the Chinese π₯’? I love a chicken chow mien, and the chicken and sweetcorn soup π