This Crispy Chilli Beef is a healthy spin on a Chinese Takeout favourite! The beef is cooked until crisp and then tossed in a delicious sweet, spicy and tangy sauce with veggies. This delicious dish takes less than 30 minutes and leftovers will last for up to 4 days in the fridge.
1pound Sirloin steak or flank/ skirt steak(500 grams)
1/2tspsalt
1/2tsppepper
1egg
1yellow onionthinly sliced
1red/yellow or orange bell pepper thinly sliced
1bunch spring onionscut into 1 inch pieces
2serrano chilliesthinly sliced
1/3cuparrowroot powder(or corn starch)
1inchpiece ginger
2tbsptomato paste
2tbspcoconut aminos(or soy sauce or tamari)
1tbspapple cider vinegar
1tbsphoney(or 1 medjool date for Whole30)
1/4cupbeef stock
2tbspghee/butter
Instructions
Cut the steak into very thin strips against the grain. Place the beef in a bowl, add in the salt, pepper and egg and stir until all of the pieces of beef are well coated. Leave the beef to rest for a few minutes while you chop all of the veggies.
In a blender combine the ginger, tomato paste, coconut aminos, apple cider vinegar, honey (or medjool date) and beef stock. Blend until smooth and set aside.
Add the arrowroot starch to the beef and stir it around with a fork to ensure all of the pieces are well coated in the starch.
Place a walk or large skillet on high heat. Melt 1 tbsp of ghee before adding in 1/2 of the strips of beef. Cook them for approximately 2 minutes until golden brown before flipping and cooking on the other side. Once the beef is cooked set it aside on a plate and repeat, adding 1 tbsp of ghee to the pan and cooking the remaining half of the beef before setting it aside.
Add the onion, bell pepper to the pan and cook for 3-4 minutes until the onion begins to soften. Next add in the chopped green onion and sauce, stir and continue to cook for another 2 minutes before returning the beef to the pan. Toss the beef to ensure its coated in the sauce and warmed through before serving.