Szechuan Beef Slimming World Recipe

This Szechuan beef recipe has chillis and chilli sauce in it but I think we’re going to leave them out or not add as much because Ella doesn’t like anything spicy.

Szechuan Beef

1.5 syns per serving
Serves 4

Ingredients

• 400g of lean rump, sirloin or fillet steak, visible fat removed
• 1 tbsp soy sauce/tamari
• 1 tbsp water
• 2 tsp rice vinegar or white wine vinegar
• ½ tsp salt
• 1 level tsp cornflour
• 2½ cm piece fresh ginger root, peeled and sliced
• 2 tsp sesame oil
• 2 garlic cloves, crushed
• 1 fresh chilli, deseeded and thinly sliced
• A good pinch of Chinese five-spice powder
• 1 yellow pepper, deseeded and cut into chunks
• 1 red pepper, deseeded and cut into chunks
• 1 tsp chilli sauce
• Freshly ground black pepper
• 1 small red chilli, deseeded and cut into thin strips
• 1 spring onion, finely sliced

Method

1. Trim off any fat on the steak and slice the meat thinly.
2. Mix the soy sauce, water, vinegar, salt, cornflour and ginger together in a bowl.
3. Add the strips of steak and turn them in the marinade. Cover and leave to marinate in the refrigerator or a cool place for 30 minutes.
4. Heat the sesame oil in a wok or a deep frying pan, and stir in the garlic, chilli and Chinese five-spice powder. Cook for 1 minute, then add the marinated beef.
5. Stir-fry for 2-3 minutes, until the beef is brown outside but slightly pink and juicy inside. Remove and keep warm.
6. Add the peppers and stir-fry for 2 minutes, then return the steak and any remaining marinade to the wok, together with the chilli sauce. Stir-fry briskly over a medium heat for 1 minute.
7. Season with plenty of black pepper and scatter the chilli and spring onion over the top. Serve immediately.

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Recipe from Slimming World

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