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Sweet and tangy chilli beef

Add finely chopped green chilli to the sweet and tangy dressing.

  • Preparation Time30 mins
  • Cooking Time5 mins
  • Serves2
  • DifficultyEasy

For the sweet and tangy dressing

1 tbsp light soy sauce
4 tbsps lemon juice
2 tbsps orange juice
1 tsp groundnut oil
2 tsps caster sugar
1 tbsp honey
1/3 cucumber, halved lengthwise, seeded and very finely chopped
1 medium green chilli, seeded and very finely chopped

For the chilli beef

1 tbsp groundnut oil
Notes: I love deep-fried crispy chilli beef but deep-frying is not always healthy. So I have come up with a light but tasty alternative that cooks the beef in a fast and furious way - on the wok! It is seasoned with some dried chilli spices and then placed on a bed of baby spinach leaves and dressed with a delicious sweet and tangy dressing.

This is one of my favourite fast, delicious healthy suppers and I hope it gets your thumbs up. You can reduce the amount of sugar if you like.

1) For the dressing: combine the light soy sauce, lemon juice, orange juice, groundnut oil, sugar, and honey, in a bowl. Whisk to blend the ingredients, and then add the very finely chopped cucumber and chilli. Stir, and set aside.

2) For the beef: heat a wok over high heat, and add the groundnut oil. Add the beef to the hot wok, and stir quickly. Deglaze with the rice wine or sherry, and cook for a few seconds.

3) Add the crushed dried chile flakes, light soy sauce, and white pepper. Cook to your preference: 1 minute longer for well-done or less than a minute for medium.

4) Dress the serving plates with some of the baby spinach leaves, and sliced pak choy. Spoon some of the chilli beef into the middle of the platter, and then drizzle generous amounts of the dressing over the top. Sprinkle the dish with finely diced mangos, and serve immediately.

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