Syns: 3 per portion
- 400 g thin-cut steak (cut into very thin strips, fat discarded)
- 1.5 tbsp cornflour
- 2 tsp Chinese 5 spice
- 1 red chilli (chopped finely)
- 1 red pepper (but into thin strips)
- 2 garlic cloves (crushed)
- 1 piece ginger (about 3cm, peeled and chopped into little thin matchsticks)
- 4 spring onions (cut finely lengthways)
- 4 tbsp rice wine vinegar or white wine vinegar
- 1 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tsp sesame oil or sunflower oil
- low calorie cooking spray
- Stir the cornflour and chinese 5 spice into the beef strips, to cover thoroughly
- Heat the oil in a wok or frying pan (use a silicone pastry brush to make sure if spreads around the pan)
- Add the beef and fry on a high heat for 5-10 minutes to cook the beef through and brown up nicely. Remove the beef to a warm bowl and set aside.
- Use 1 tbsp of the rice wine vinegar to deglaze the pan (scrape any residue with a wooden spoon to avoid scratching your pan), and then add the peppers, chilli, spring onions, garlic and ginger. Stir fry for 2 to 3 minutes, being careful not to burn the garlic (add extra cooking spray if you need it here)
- Mix the rest of the vinegar, sweet chilli sauce, soy sauce and tomato ketchup together with 2 tbsp water, and then stir through the stir fried veg.
- Allow to bubble for a couple of minutes, and then add the beef back in. Cook through, stirring constantly for about 5 minutes until the sauce has almost disappeared into the beef.
Lovely served garnished with coriander and extra spring onions
- Prep Time: 10 minutes
- Cook Time: 20 minutes