Sweet & Sticky Chilli Beef

Delicious Sweet and Sticky Beef, ideal for that Weekend Fakeaway, perfect Served with Noodles or Egg Fried Rice

Serves 4 - Approx. 590KCal Per Portion

Ingredients (Serves 4 - 540 KCal Per Portion)

• 800g Flank Steak/Frying Steak

• 3 Tbsp Rice Wine Vinegar

• 1 Tbsp Light Soy Sauce

• 1 Tbsp Dark Soy Sauce

• 2 Tbsp Tomato Ketchup

• 2 Tbsp Sweet Chilli Sauce

• 3 Tbsp Cornflour

• 1 Tbsp Chinese Five Spice

• 4 Tbsp Cooking Oil

• 1 Red Bell Pepper (Sliced)

• 1 Red Chilli (Sliced)

• 1 Green Chilli (Sliced)

• 2 Garlic Cloves (Crushed/Grated)

• 2 Tsp Ginger Paste

• 3 Spring Onions (Chopped

Method

1. Firstly, make the Sauce: Mix together the Rice Wine, Light Soy Sauce, Dark Soy Sauce Tomato Ketchup & Sweet Chilli Sauce and set aside.

2. Cut the Flank Steak into strips.

3. In a large bowl, combine the Cornflour & Five Spice then toss in the beef until completely coated.

4. Add the Cooking oil to a large Wok and heat to medium-High Heat, fry the meat until Crispy

5. Remove the meat and set aside on a piece of kitchen roll, this helps absorb any excess oil and prevent it from going soggy

6. In the same Pan, over Medium-High heat, fry the Bell Pepper, Red Chilli & Green Chilli for 3-4 minutes.

7. Add the Garlic and Ginger to the pan and cook for a further 2-3 minutes.

8. Poor in the sauce and cook for 2-3 minutes until it thickens slightly.

9. Add the Crispy Beef back to the Wok with 2 of the Spring Onions and coat everything in the sauce.

10. Serve topped with the remaining Spring Onion and Enjoy with Noodles or Egg Fried Rice.