crispy chilli beef
| 500 g | lean rump steak cut into thin strips |
| 1 | egg beaten |
| 1½ tbsp | self raising flour |
| 6 tbsp | soy sauce, preferably dark |
| 2 cloves | garlic finely chopped |
| 1½ cm | piece ginger peeled and finely chopped |
| 3 tbsp | rice vinegar |
| 1 | red pepper deseeded and sliced |
| ½ | onion sliced |
| 5 | spring onions chopped |
| 1 | lime juice only |
| 1 | carrot cut into thin strips |
| 2 pinches | chilli flakes or ½ chopped red chilli |
| 2 drops | Franks Buffalo Wings Hot Sauce or another hot/chilli sauce |
| 2 tsp | granulated sweetener |
| 1 tsp | honey |
| ½ | Oxo cube made up with 100ml boiling water |
| low calorie cooking spray | |
| sea salt | |
| freshly ground black pepper |
| 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. |