 Preparation Time |
15mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
0.5
|
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.
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