Crispy chilli beef
30 min
*estimate per serving
Shatter-crisp beef in a sticky chilli sauce made with fresh orange.
See all the swaps free - make your free accountTo serve: Sweet from fruit only. Contains naturally occurring sugars.
Products we've checked
2 packs (400g) salt and pepper beef steaks, in thin strips
a few sprays olive oil spray
2 tbsp soy sauce
1 tbsp tomato purée
Other ingredients
4 tbsp cornflour
1 orange, zest and flesh
2 tbsp rice vinegar (plain, not seasoned)
1-2 red chillies, sliced
3 cloves garlic
3cm fresh ginger
1 red pepper, in strips
1 carrot, in matchsticks
4 spring onions
1 tbsp extra virgin olive oil
250g basmati rice
What to do
- 1
Heat the oven to 220C (200C fan). Cook the rice.
- 2
Toss the beef in the cornflour until coated.
- 3
Spread on a lined tray. Spray with oil. Bake 12 to 15 minutes, turning once, until crisp.
- 4
Blitz the orange flesh, zest, soy, vinegar and purée.
- 5
Stir-fry the chilli, garlic, ginger, pepper and carrot in the oil for 3 minutes.
- 6
Add the orange sauce. Bubble for 2 minutes until sticky.
- 7
Toss in the beef. Top with spring onion. Serve with rice.
Tip: Toss the beef in the sauce at the very last second. That keeps it crispy.