Sticky Asian Beef

This quick Sticky Asian Beef dish is full of flavour and can easily be paired with stir-fried veg and noodles or rice for a more substantial meal. I always double this recipe and freeze one for another day, as the most time-consuming part is taking the ingredients out of the cupboard!

PREP: 5 MINS

COOK: 8 MINS

SERVES: 4

SUGAR: 5.7G

KCAL: 283

Ingredients:

• 4 tbsp low-sodium soy sauce
• 2 tbsp hoisin sauce
• 2 tsp frozen chopped garlic
• 2 tsp frozen chopped ginger
• 1 tbsp white wine vinegar
• 2 tsp cornflour
• 4 spring onions, sliced
• 1 tsp frozen chopped chilli (optional)
• 1 tbsp sesame oil
• 600g beef stir-fry strips with sesame seeds, to serve

How to Make Sticky Asian Beef

Lighter Serve: Cauliflower Rice and tender stem broccoli

Family Serve: On a bed of wholewheat noodles with tender-stem broccoli

1. Put the soy sauce, hoisin sauce, garlic, ginger, white wine vinegar, cornflour, spring onions and chilli, if using, into a small bowl and mix well to combine.

TO COOK

Heat the sesame oil in a wok or large frying pan over medium-high heat. Add the beef and cook, stirring continuously, for 4–6 minutes, until the beef is almost cooked to your liking. Add the sauce and stir to coat the beef. If you would like a saucy (rather than sticky) end dish, also add ½ cup (120ml) of boiling water. Serve hot with your choice of accompaniments and with the sesame seeds scattered over the top.

TO FREEZE

Transfer the uncooked beef strips to a large, labelled freezer bag, but do not seal. Transfer the sauce to a smaller freezer bag and seal it, then place this bag into the larger bag with the beef. Seal the larger bag and freeze flat for up to 3 months.

TO COOK FROM FROZEN

Remove the bag containing the beef and the sauce from the freezer and leave it to defrost fully in the fridge, ideally overnight. Once defrosted, cook and serve the beef as described in the To Cook section, left.