400gthin-cut steakcut into very thin strips, fat discarded
2tspChinese 5 spice
1red chillichopped finely
1red pepperbut into thin strips
1piecegingerabout 3cm, peeled and chopped into little thin matchsticks
4spring onionscut finely lengthways
4tbsprice wine vinegar or white wine vinegar
1tbspsweet chilli sauce
1tspsesame 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
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.