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Crispy chilli beef

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Ingredients

Adjust Servings:
250g beef strips
1 tsp Chinese five-spice powder
1 tbsp cornflour, for dusting
Vegetable oil, for shallow frying
1 red chilli, finely chopped
2 large garlic cloves, finely sliced
10g fresh root ginger, peeled and finely sliced
1/2 yellow pepper, deseeded and finely sliced
1/2 red pepper, deseeded and finely sliced
1 small red onion, broken into petals
1 carrot, peeled and cut into matchsticks
FOR THE SAUCE
1 tbsp sweet chilli sauce
1/2 tbsp rice vinegar
1/2 tbsp tomato purée
1 tbsp dark soy sauce (low salt)
1 tsp honey
TO SERVE
1 tsp black sesame seeds

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Crispy chilli beef

There's no reason why you can't indulge in a Chinese when following a healthier diet. Crispy chilli beef is always one of the most popular items on a takeaway menu, but my lighter version uses lean beef strips which are shallow fried and coated in a homemade sticky sauce to reduce the sugar and saturated fat content.

Features:
  • Spicy
  • 15 Minutes
  • Serves 2
  • Medium

Ingredients

  • FOR THE SAUCE

  • TO SERVE

Directions

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  1. Put the lean beef strips in a bowl and coat in the cornflour and Chinese five-spice powder.

  2. Heat enough vegetable oil to cover the base of a wok by about one inch. When it starts to smoke, swirl the oil around the pan and add the beef strips. Fry over a medium-high heat for around 4-5 minutes until golden and crisp. Try not to move the beef around too much, otherwise it won’t crisp.

  3. Once cooked, scoop out the beef strips with a slotted spoon and drain on kitchen paper.

  4. Discard all the oil apart from one tablespoon. Toss in the garlic, ginger and chilli and stir-fry over a high heat for 1 minute. Add the peppers, red onion and carrots and continue to cook for 2 minutes.

  5. In a bowl, mix the rice vinegar together with the dark soy sauce, sweet chilli sauce, tomato purée, honey and one tablespoon of water, then pour over the vegetables.

  6. Bubble for 2 minutes, then add the beef back to the pan and toss well to coat. Sprinkle over the black sesame seeds and serve the crispy chilli beef on a bed of steamed rice and a side of greens.

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