Why recepie famous for?
This dish is low in fat, saturated fat, salt and sugar, making it a brilliant heart-healthy dish. Packed with vegetables as well as authentic fiery Asian flavours, this dish is a hot and spicy
Ingredients
1 tsp cornflour4 tbsp water
1 tbsp reduced-sodium soy sauce (use a gluten-free version if making gluten-free)
1 tsp dark soft brown sugar
175 g (6oz) lean rump or fillet steak, cut into thin strips across the grain
1 1/2 tsp Sichuan pepper, crushed 1 small red pepper, deseeded and cut into strips
1 small green or yellow pepper, deseeded and cut into strips
2-3tsp sunflower oil
1 carrot, cut into thin matchsticks
55g (2oz) mangetout, trimmed
4 spring onions, chopped
1 fresh red chilli, deseeded and finely chopped
2cm piece fresh root ginger, peeled and cut into thin strips
1 clove garlic, finely chopped
Instructions
In a small bowl, mix cornflour with water until smooth. Stir in soy sauce and sugar; set aside.Heat 1 teaspoon sunflower oil in a non-stick wok. Add beef and crushed pepper; stir-fry over a fairly high heat for 3-4 minutes or until beef is browned all over. Using a slotted spoon, transfer beef to a warm plate; set aside.
Carefully add remaining oil to hot juices in wok; heat over a medium heat until hot. Add peppers, carrot, mangetout, spring onions, chilli, ginger and garlic; stir-fry over a medium-high heat for 3-5 minutes or until softened or cooked to your liking.
Return beef and any juices to wok; stir to mix. Add cornflour mixture to wok; stir-fry over a medium heat for 1-2 minutes or until beef is hot.
Serve immediately with cooked rice or noodles (use rice noodles if making gluten-free).
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