Ingredients (Serves 2)
250g thin-cut beef steak, thinly sliced
3 tbsps cornflour
1 tbsp olive oil spray
1 tsp avocado or coconut oil
2 tbsps fresh ginger, finely chopped
1 small red chilli pepper, sliced
2 red bell-peppers, cut into chunks
2 garlic cloves, minced
3 spring onions, sliced
5 tbsps rice wine vinegar
2 tbsps soy sauce or tamari
3 tbsps sweet chilli sauce
4 tbsps tomato ketchup or purée
for the marinade:
1½ tsps Chinese 5 spice
3 tsps soy sauce or tamari
2 tsps sesame oil
2 tsps honey
½-1 tsp white pepper
½-1 tsp sea salt
Nutrition
Per Serving: 530 Calories, 42g Carbs, 32g Protein, 26g Fat
Preparation
Place the marinade ingredients in a bowl and stir
Add the steak and toss to coat
Refrigerate for up to 24 hours, or proceed to next step
Sprinkle the cornflour over the steak and stir until coated
Separate the strips and arrange on a plate. Spray both sides with olive oil
Preheat your air fryer to 220˚C. Cook the beef in batches for 5 minutes
Alternatively, stir fry in 1 tsp oil in a wok over a medium/high flame for 3-4 minutes
Heat the avocado/coconut oil in a wok over a medium/high flame
Add the ginger, chilli, bell-peppers and the white ends of the spring onions and stir fry for 4 minutes
Reduce the heat to medium and add the garlic. Stir fry for 2 minutes
Add the remaining ingredients, stir well and cook for 2-3 minutes, until bubbling
Add the beef and cook for 2 minutes. Serve garnished with the remaining spring onions