The food of Szechuan is known for its heat and this fiery dish won’t disappoint if you like your Chinese takeaway to pack a punch.
Serves 4, 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, visible fat removed, cut into bite-sized pieces
low calorie cooking spray
2 garlic cloves, crushed
2 red chillies, deseeded and thinly sliced, plus extra to garnish
1/4 tsp Szechuan peppercorns, crushed
Good pinch of Chinese five-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, 1/2 teaspoon of salt, cornflour and ginger in a bowl with 1 tablespoon of water and mix together. 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 cooking spray and place over a medium-high heat. Add the garlic, chilli, Szechuan peppercorns and five-spice powder and cook for 1 minute. Add the marinated beef (reserving the marinade) and stir-fry for 2-3 minutes. Remove and keep warm.
- Add the peppers to the wok and stir-fry for 2 minutes, then return the steak and reserved marinade to the wok. Stir-fry briskly over a medium heat for 1 minute.
- Season with plenty of black pepper, scatter over the spring onion and extra chilli and serve hot with rice of your choice.
If you want to tone down the heat, reduce the amount of chilli. If you want more heat, keep the seeds in the chillies when you slice them!
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