Chicken & mango stir fry
A great, low fat flavour combination
Beef & Sichuan pepper stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp rapeseed oil
- 300g steaksliced into thin strips
- 1 tbsp cornflour
- 2 mixed peppersdeseeded and finely sliced
- 200g baby cornhalved on an angle
- 2 small red onionsfinely sliced
- ½ tsp chilli flakes
- 1 tsp Sichuan peppercornsground using a pestle and mortar
- 2 tbsp low-salt dark soy sauce
- 1 tbsp chilli oil(optional)
- 300g cooked brown basmati rice
Nutrition: Per serving
- kcal328low
- fat9glow
- saturates3g
- carbs37g
- sugars9g
- fibre6ghigh
- protein21g
- salt0.8g
Method
step 1
Heat 1 tbsp rapeseed oil in a large wok or frying pan over a medium- high heat. Add the steak strips and cornflour, stir to coat the steak in the flour, and fry for 2-3 mins until the steak is golden. Remove to a plate and set aside until needed.
step 2
Add the remaining oil, the peppers, baby corn and red onions and fry for 3-4 mins until starting to soften. Sprinkle in the chilli flakes, Sichuan pepper, then add the steak back along with its resting juices. Fry for 1 min until fragrant. Splash in the soy sauce and 50ml water and stir until the sauce coats the beef and veg. Drizzle with chilli oil, if you like, and serve with the rice.
