BEEF IN HOISIN SAUCE

BEEF IN HOISIN SAUCE

Serves 4

3 Syns per serving

2 sticks of celery
125g carrots
450g rump steak
2 level tbsp. cornflour - 7 Syns
4 spring onions, trimmed and chopped
2 tbsp reduced salt, light soy sauce
1 tbsp. hoisin sauce - 2 Syns
1 tbsp. sweet chilli sauce - 1.5 Syns
2 tbsp. dry sherry - 1 Syn

Cut the celery and carrots into fine matchsticks and reserve.
Beat the steak with a rolling pin until very thin, then cut into strips.
Season the cornflour and use to coat the strips of beef.
Spray a non-stick wok or large frying pan well with Frylight. Heat and add the spring onions, cooking for a minute, before adding the steak strips. Stir-fry for 3-4 minutes, or until the meat is sealed.
Add the celery and carrot matchsticks to the pan and stir-fry for a further 2 minutes, before adding the soy, chilli and hoisin sauces and the sherry.
Bring to the boil and simmer for 2-3 minutes, or until the steak is tender and the vegetables are cooked.
Serve on top of egg noodles or rice.