Saturday Night Fakeaway Didn’t even need to wait for the delivery man!
Crispy Sesame Beef Stir Fry – 476 calories
Preparation Time: 10
Cooking Time: 10
Calories per serving: 476.7
Beef, Rump – 2 Servings/200g
Red Chilli Peppers – ½ Med/22.5g
Sesame Oil – 2 Tsps/10ml
Soy Sauce – 2 Tbsps/30g
Spices, Ginger, & Garlic, Cubes – 1 Serving/20g
Cornflour – 1½ Tbsps/22.5g
Sunflower Oil – 2 Tbsps/30ml
Red Peppers – 1 Med/119g
Green Peppers – 1 Med/160g
Clear Runny Honey – 1 Serving/15g
Cornflour – 1 Tsp/5g
Cut the beef into strips and place in a bowl. Add 1.5 teaspoons of sesame oil and one tablespoon of soy sauce. Mix together and leave to marinate for 10 minutes.
Add 1.5 tablespoons of cornflour to the beef. Mix it in until each strip is coated.
Add the sunflower oil to a wok. Heat over a medium heat. Once the oil is hot, throw in your beef. Do this in batches if you have a small wok – you want each strip to be in full contact with the oil to ensure extra crispiness.
Once your beef is brown and crispy, remove from the heat and set aside on some kitchen paper.
Remove any remaining sunflower oil from the wok and place the wok back on the heat. Add half a tablespoon of sesame oil. Throw in your sliced peppers. Allow to soften for 3-4 minutes. Add the ginger and garlic paste, a tablespoon of soy sauce and the sliced red chilli. Cook for 3 more minutes.
Add the crispy beef to the wok and a heaped tablespoon of runny honey. Mix everything together. Add a tablespoon more soy sauce and a small glass of cornflour slurry. (To make the slurry, mix a heaped teaspoon of cornflour in a small glass of water until it resembles a slurry like liquid.)
Mix everything together, cook for 1 more minute and remove from the heat.
Serve the beef on top of some jasmine or basmati rice. Enjoy!
Nutrition Data Per Serving
Calories (kcal) 476.7
Protein (g) 23.1
Carbohydrate (g) 29.4
Fat (g) 30.2
Fruit & Veg 1.8
Fibre (g) 2.7