Strips of beef in a sweet and sour sauce – better than a takeaway any day!
Serves: 4; Prep: 10 mins; Cook: 15 mins; Cals per portion: 270
Ingredients: 1 lb/450g steak, suitable for grilling or frying; 1 tbsp/15ml sunflower oil; 2 sticks celery, sliced; 1 green pepper, deseeded and thinly sliced; 1 red pepper, deseeded, and thinly sliced; 4oz/125g large flat mushrooms, thinly sliced; 1 tsp/5ml salt; 1 tsp/5ml sugar; 1 tbsp/15ml tomato puree; 1 tbsp/15ml dark soy sauce; 1 tbsp/15ml cornflour; 1 tbsp/15ml vinegar; 4oz/125g mangetout
- Cut the beef into thin strips. Heat oil in a frying pan and fry beef for 4-5 minutes. Add celery, peppers and mushrooms and fry for 3 minutes. Stir in salt, sugar, puree and soy sauce.
- Blend the cornflour with the vinegar and stir into the pan. Bring to the boil, stirring constantly until it thickens. Add the mangetout and heat through for 1 minute. Serve immediately.
- Tip: Rump steak is best for stir-fry’s, other more economical cuts which are equally suitable for this dish are silverside or topside.
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