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Szechuan stir-fry beef 160 calories per serving

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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