CRISPY CHILLI BEEF

Don’t be put off by the ingredients in this one – it’s well worth it and tastes as good as it looks! Mouth-watering tender strips of beef in a crispy coating tossed in a rich sauce, full of Asian flavours. Traditionally, this dish is fried in a wok with lots of oil to crisp up the beef strips, so we’ve baked them instead for a lower-fat twist with all of the flavour.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C (fan 200°C/ gas mark 7).

Step 2

Place the flour in a shallow bowl.

Step 3

Season the strips of beef with salt and pepper, dip each one into the beaten egg, then quickly drag it through the flour to give a light coating.

Step 4

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 them on a piece of baking parchment to ensure they don't stick.

Step 5

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

Step 6

While the beef is cooking, spray a wok or large frying pan with some low- calorie cooking spray.

Step 7

Over a medium- hot heat, fry the pepper, carrot, onion, spring onions, chilli flakes, garlic and ginger.

Step 8

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

Step 9

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

Step 10

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

Step 11

Stir well and serve with your choice of accompaniment.