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.
Instructions :
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
