Each Serving syns – ½ on Extra Easy, ½ on Red, 8 ½ on Green
Ready in 25 minutes plus marinating
2 tbsp soy sauce
2 tsp rice vinegar or white wine vinegar
Salt and freshly ground black pepper
1 level tsp cornflour
2cm piece of root ginger peeled and sliced
500g Lean beef steak, all visible fat removed, cut into bite size pieces
Low calorie cooking spray
2 garlic cloves crushed
2 red chillies, deseeded and thinly sliced (extra to garnish)
½ tsp szechuan peppercorns, crushed
Good pinch of chinese 5 spice powder
1 red pepper – deseeded and cut into chunks
1 yellow pepper – deseeded and cut into chunks
1 spring onion, finely chopped to garnish
Put the soy sauce, vinegar, ½ tsp salt, cornflour and ginger in a bowl with 1 tbsp water and mix. Add the steak and stir to coat well. Cover and leave to marinate in a cool place for 30 minutes.
Spray a non-stick wok or deep frying pan with low calorie spray and place over a medium-high heat. Add the garlic, chilli, Szechuan peppercorns, five spice and cook for 1 minute. Add the marinated beef (reserving the marinade( and stir fry for 2-3 mins. Remove and keep warm.
Add the peppers to the pan and stir-fry for 2 minutes then return the steak and the marinade to the wok. Fry briskly over a medium heat for 1 minute.
Season with plenty of black pepper, scatter the spring onion and extra chilli and serve hot with rice of your choice.