Szechuan stir-fry beef 160 calories per serving

Discussion in 'Rosemary Conley - Recipes' started by charlottegrace1, 23 February 2010 Social URL.

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  1. charlottegrace1

    charlottegrace1 Gold Member

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    Goal Weight:
    Serves 4

    250g lean braising steak cut into very thin strips
    1 teaspoon of bicarbonate of soda

    For the sauce
    1 teaspoon of cornflour
    2 tablespoons tomato puree
    1 tablespoon of rice wine vinegar
    1 teaspoon of chilli powder
    1 teaspoon caster sugar
    2 teaspoons soy sauce

    For the stir-fry
    1 teaspoon peanut oil
    2 garlic cloves sliced thinly
    1 inch piece of fresh root ginger peeled, sliced into matchsticks
    1 bunch of spring onions sliced finely
    200g mushrooms finely sliced
    125g water chestnuts drained

    Put the beef in a bowl with the bicarbonate of soda and just enough water to cover. Leave to marinate the in the fridge for at least 4 hours.

    Mix the cornflour with 2 tablespoons of water to form a paste and then mix in all the other sauce ingredients

    Drain the meat and pat dry on kitchen paper.
    Heat the oil in a wok and when just smoking, add the beef and toss around the pan for 2 - 3 mins. Add the garlic and ginger and stir-fry for another minute or two.
    Add all the other stir-fry ingredients, toss around the wok over a high heat for 2-3 mins.
    Give the sauce ingredients a stir and pour into the wok. Bring to the boil and serve.
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