Many thanks to Mands (@mands5781) for this delicious recipe and pic! It’s a fab fakeaway that satisfies her post Party weekend craving for a takeaway! Each serving is 1 point on No Count and just 5 points each on WW Flex (plus the points for rice).
Ingredients (serves 2):
- 230g Asda thin cut lean beef steaks (or 2 lean beef medallions)
- 25g gram flour (or plain flour/cornflour)
- 1tsp Chinese 5 spice
- Groovy food company coconut cooking spray
Ingredients for the sauce:
- 1 small pink curry onion
- 1 carrot
- 1/2 red pepper
- 3 cloves garlic crushed
- 1 inch root ginger grated
- 1 red chilli
- 1 tbsp char Sui sauce (1sp)
- 1 tbsp tomato purée
- 1/2 tsp Chinese 5 spice
- black pepper
- 1 tbsp Myprotein sugar-free maple syrup
- lime juice and coriander – at the end to serve
- Cut the beef into thin strips and paper towel off any excess moisture.
- In a bowl, mix the flour and Chinese 5 spice, then add the beef and coat well.
- Heat a wok and fry the beef in small batches – turning only once if you can so it really crisps up.
- I like my beef really crispy so I don’t add oil: I lay the cooked beef on a greaseproof paper baking tray and finished it in the oven while I made the sauce.
For the sauce:
- Sauté the onion, carrot, garlic and ginger in the wok with some more cooking spray. When soft, add chillies, tomato purée, char Sui sauce, 5 spice, red pepper, and season. Add some hot water while cooking to keep from sticking and reduce down. Add the syrup once the peppers are soft.
- When the sauce is done, transfer the beef into the sauce and coat well, adding a squeeze of lime juice and some fresh coriander over the top.
Served here with sticky, steamed white basmati rice, stir-fried pak Choi, babycorn, spring onion and sugar snap peas. Add a sprinkle of sesame seeds for no extra points, and leave some raw spring onion to garnish the rice to add freshness.
Serve with brown rice for No Count – you can create egg-fried rice by adding egg and peas.