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I love deep-fried crispy chilli beef but deep-frying is not always healthy. So I have come up with a light but tasty alternative that cooks the beef in a fast and furious way – on the wok! It is seasoned with some dried chilli spices and then placed on a bed of baby spinach leaves and dressed with a delicious sweet and tangy dressing.
This is one of my favourite fast, delicious healthy suppers and I hope it gets your thumbs up. You can reduce the amount of sugar if you like.... Read more.
To make the sweet and sour dressing, combine the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey into a bowl. Whisk to make the dressing and then add the very finely chopped cucumber and chilli. Stir and set aside.
Heat a wok over high heat and add the groundnut oil. Add the beef into the wok and stir quickly. Add the rice wine or sherry and cook for a few seconds.
Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook to your preference – a minute longer for well done or less than a minute for medium.
Dress the serving plates with some baby spinach leaves and sliced pak choy. Spoon some of the chilli beef in the middle and the spoon generous amounts of the dressing over the top and sprinkle over some finely diced mangoes and serve immediately.
Tip: You could use tail end of fillet for a less expensive cut.:
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