Crispy Chilli Beef

Instructions

1. Preheat your oven to 220°C/fan 200°C/gas 7.
2. Beat the egg with a fork, then stir in the cornflour and bicarbonate of soda until combined and season lightly. Toss the beef in the egg, then spread out on a large non-stick baking tray in a single layer and spray with low-calorie cooking spray. Cook for 30-40 minutes, until dark and crispy, turning halfway. Reduce the oven to its lowest setting and leave the beef inside while you make the rest of the dish.
3. Make the sauce by mixing together the brown sauce, soy sauce, vinegar, garlic, ginger, squash, Worcestershire sauce, tomato purée, chilli flakes and stock cube. Set aside.
4. Spray a large, non-stick wok or frying pan with low-calorie cooking spray and place over a medium-high heat. Add the onions, peppers and carrots, and stir-fry for 7-8 minutes until starting to soften. Add the sauce and corn. Increase the heat and simmer for 5-6 minutes, stirring often, until the sauce is reduced and syrupy, and the vegetables are just soft.
5. Add the beef to the stir-fry with the bean sprouts and bring back to a simmer. Cook the noodles according to the pack instructions, then drain. Divide the noodles and beef mixture between 4 bowls, and scatter over the chilli to serve.