Crispy Shredded Beef Fakeaway
This recipe serves 4 at 0.5 Bites per serving
- low cal spray oil
- 1/4 tsp salt
- 3 tbsp wholegrain flour
- 2 eggs
- 350g beef rump steak, cut into strips
- 1 Head of broccoli flourets
- 1 red pepper, cut into strips
- 2 carrots
- 1 garlic clove, finely chopped
- 3 fresh red chillis
- 3 tsp rice vinegar
- 1 tsp light soy sauce
- 2 tbsp beef stock
- 1 tsp cornflour
- 240g brown rice
In a bowl, beat the eggs, salt and flour to make the batter. Add a drop of water if necessary.
Add the beef, and mix until it is fully covered.
Heat the low cal spray oil on a pan at a high heat.
Add the beef, and stir fry for 5 minutes. Remove and pat dry.
Add the carrots and fry for 1 minute. Remove and pat dry.
Add the spring onions, garlic, chillies, pepper, broccoli and carrots, and stir-fry for 1 minute.
Add the, vinegar, soy sauce and stock and bring to the boil.
Stir in the cornflour, and leave to simmer for a few minutes.
Boil the rice as per packet instructions.
Return the beef to the wok, and stir until well coated with the sauce. Serve immediately.