I seem to have a theme going at the moment making dishes with an Asian flavour. I cannot tell you which region of Asia this one stems from but it is quick and tasty.
My family had this with rice noodles, which was an option for me. However for maximum impact I had mine with courgette noodles with some extra flavour and this is the version included below.
- 400 grams of lean steak, sliced thinly
- 2 cloves of garlic, crushed or finely chopped
- 2 red chillis. 1 deseeded and chopped finely, the other sliced horizontally keeping all the seeds
- 2 carrots chopped into thin batons (like matchsticks)
- 200 g of Pak Choi, sliced
- 200g bean sprouts
- 1 courgette, peeled in strips down to the seeds
- 3 spring onions, sliced thinly
- 5 tbsp soy sauce
- 5 tbsp water
- Spray a wok with 1 calorie spray oil, heat and add the beef, chopped chilli and garlic. Cook the beef for at least five minutes until an even brown all over.
- Put the cooked beef in a bowl to one side and wipe out the wok with a paper towel.
- Spray the wok again with oil, heat and add the carrots and pak choi. Cook for two or three minutes.
- Add four tbsp of soy sauce and 4 tbsp of water to the wok and then add the beef and bean sprouts. Turn the heat down, stir the mix and leave to cook down.
- If also using rice noodles cover them with boiling water now.
- Spray a second wok or frying pan with oil and heat.
- Add the courgette, spring onions and sliced chillis and cook for three minutes.
- Add the 1 tbsp of soy sauce and 1 tbsp of water as soon as all the oil has cooked off.
- Serve up and eat as much as you want, this is all good.
The first picture is of the courgette noodles and the second is of the finished combined product.
I made some egg custards for pudding using the recipe in the desserts sections I added a dollop of ‘no added sugar’ jam on top for a little treat. I used a double mix to make large ones. I did make the mistake of putting them in to small a tray so the water only went half way up the pot. Make sure they are in a tray that will allow water as high as the mix in the pot. They were lovely and smooth at the bottom and a little curdled on top. They were still very tasty however and the jam worked well.