Crispy Chilli Beef

Ingredients

• 500g rump steaks, lean, cut into thin strips
• 1 egg (large), beaten
• 1 ½ tbsp self-raising flour
• 6 tbsp soy sauce, preferably dark
• 2 garlic cloves, finely chopped
• 1 ginger piece, (1.5cm) peeled and finely chopped
• 3 tbsp rice vinegar
• 1 pepper (red), deseeded and sliced
• ½ onion (large), sliced
• 5 spring onions, chopped
• 1 lime, juice only
• 1 carrot, cut into thin strips
• 2 pinches chilli flakes
• ½ tsp hot/chilli sauce
• 2 tsp granulated sweetener
• 1 tsp honey
• ½ Oxo cube, made up with 100ml boiling water
• 5ml low calorie cooking spray
• 1 pinch salt
• 1 pinch ground black pepper

Method

1. Pre-heat the oven to 190-200°C.
2. 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.
   
3. 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.
4. Cook for 20-25 minutes, until the beef is crispy. You can turn it over towards the end if needed.
5. 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.
6. Cook for 5 minutes, then add the lime juice, granulated sweetener, soy sauce, rice vinegar and honey.
   
7. Stir, then add a couple of drops of hot/chilli sauce and the 100ml of beef stock.
   
8. Allow to cook for a minute and then add the cooked beef strips.
   
9. Stir well and serve with your choice of accompaniment.