slimming crispy chilli beef

Instructions:

• • 1. Marinate the Beef: In a bowl, toss the beef strips with the cornflour and five-spice powder. Set aside to marinate for at least 15 minutes (longer for extra crispiness).
    2. Cook the Noodles: Cook the egg noodles according to package instructions. Drain and set aside.
    3. Prepare the Stir-Fry Sauce: In a jug, whisk together the brown sauce, dark soy sauce, rice vinegar, sugar-free orange squash mixture, Worcestershire sauce, tomato puree, beef stock cube, and red chilli flakes (adjust for desired spice level).
    4. Cook the Crispy Beef: Heat a large non-stick frying pan or wok with a spray of low-calorie cooking spray. Fry the marinated beef in batches until golden brown and crispy. Set aside on a plate lined with kitchen paper to drain excess oil.
    5. Stir-Fry the Vegetables: In the same pan, add a little more spray oil if needed. Stir-fry the onions, peppers, and carrots for 5-7 minutes, or until softened.
    6. Add the Sauce and Noodles: Pour in the prepared stir-fry sauce and simmer for a minute or two. Add the cooked egg noodles and sugar snap peas, tossing everything together to coat.
    7. Serve and Enjoy: Return the crispy beef to the pan and heat through for a minute. Serve immediately with chopped fresh red chilli (optional) for garnish.