Looking for a healthy crispy chilli beef recipe? With crispy strips of beef, colourful veg and a deliciously dark and sticky sauce – all served on a bed of soft noodles – this crispy chilli beef fakeaway packs a Chinese-flavour punch
Here’s why you’ll love it:
Light and crispy beef: Lean beef strips are coated in a light batter and baked to golden perfection, resulting in a satisfying crunch without the deep-frying.
Flavorful sauce: A sweet and spicy sauce made with soy sauce, chilli flakes, ginger, and a touch of sweetness perfectly complements the savory beef.
Packed with veggies: Bell peppers and onions add color, crunch, and essential nutrients to the dish.
Slimming friendly: This recipe fits perfectly within the Slimming guidelines, making it a guilt-free indulgence.
Quick and easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
So ditch the takeout menus and whip up this healthy and delicious alternative! Your taste buds and your waistline will thank you
Tips:
For an even lighter option, use lean ground beef instead of steak.
You can adjust the amount of chilli flakes to your spice preference.
Serve with a side of steamed vegetables for a complete meal.
If you don’t have sweet chilli sauce, you can use a mixture of ketchup and honey instead.
Enjoy your delicious and healthy Slimming World Crispy Chilli Beef!
About Time
- 1½ Syns per serving
- 1 hour 5 minutes
- Serves 4
Ingredients:
- 1 medium egg
- 2 level tbsp cornflour
- 1 level tsp bicarbonate of soda
- 500g lean beef frying steak, visible fat removed, cut into thin strips
- Low-calorie cooking spray
- For the stir-fry:
- 4 level tbsp brown sauce
- 3 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 4 garlic cloves, crushed
- 5cm-piece fresh root ginger, peeled and grated
- 3 tbsp orange and pineapple no-added-sugar squash diluted with 400ml water
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato purée
- ½ tsp dried red chilli flakes
- 1 beef stock cube, crumbled
- 2 onions, thickly sliced
- 2 red peppers, deseeded and thickly sliced
- 200g carrots, cut into matchsticks
- 150g baby sweetcorn, halved lengthways
- 50g bean sprouts, rinsed
- 250g dried medium egg noodles
- Sliced red chilli, to serve
Instructions:
- Preheat your oven to 220°C/fan 200°C/gas 7.
- Beat the egg with a fork, then stir in the cornflour and bicarbonate of soda until combined and season lightly.
- Toss the beef in the egg, then spread out on a large non-stick baking tray in a single layer and spray with low-calorie cooking spray.
- Cook for 30-40 minutes, until dark and crispy, turning halfway.
- Reduce the oven to its lowest setting and leave the beef inside while you make the rest of the dish.
- Make the sauce by mixing together the brown sauce, soy sauce, vinegar, garlic, ginger, squash, Worcestershire sauce, tomato purée, chilli flakes and stock cube. Set aside.
- Spray a large, non-stick wok or frying pan with low-calorie cooking spray and place over a medium-high heat. Add the onions, peppers and carrots, and stir-fry for 7-8 minutes until starting to soften. Add the sauce and corn.
- Increase the heat and simmer for 5-6 minutes, stirring often, until the sauce is reduced and syrupy, and the vegetables are just soft.
- Add the beef to the stir-fry with the bean sprouts and bring back to a simmer.
- Cook the noodles according to the pack instructions, then drain.
- Divide the noodles and beef mixture between 4 bowls, and scatter over the chilli to serve.
