Crispy Chilli Beef
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
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
Preparation Steps
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.