Beef Stir Fry with Crispy Carrots - "This stir-fry makes a quick and easy supper when you don’t have much time or inclination to cook. Better still, with its low calorie content, it’s a healthier and cheaper alternative to a Friday night takeaway."

Spring Recipes

Ingredients (Serves 4):

450g rump beef
1 orange pepper, seeded
2 large carrots
1 red pepper, seeded
1 courgette
2 trimmed leeks
Spring onions
Root ginger
1 small onion
Hoisin and black bean sauce
Vegetable and corn oil
Garlic
Salt and pepper

Nutrition

Per serving: 283 calories, 11.3g fat, 2.8g saturates, 15.5g sugars, 0.7g salt

Finely shred or coarsely grate half the carrots. Cut the remainder into batons. Heat the sunflower oil in a wok or large frying pan. When hot, add the shredded carrots and fry for 3-4mins, stirring until they are crisp and golden. Remove from the pan with a slotted spoon, drain on kitchen paper and set aside.

Add the steak to the wok or frying pan and stir-fry for 5mins or until browned. Add all the vegetables, ginger and garlic and stir-fry for a further 5mins. Add the Hoisin sauce to the pan with 60ml/4tbsp water and stir until coated in sauce. Heat through then divide between bowls and serve hot with the crispy carrots piled on top.

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