Vegan, High-Protein
No-fry Stir-fry
30 mins
Easy
2 Servings
We love a sticky chilli beef stir fry – but the beef is dipped in gluten-packed wheat flour and then deep fried. Here, Jason deconstructs it using our Aromatic Nage Brilliant Base to blanche the veg on a high boil.
Brilliant Bases Used In This Recipe
Aromatic Nage
About This Recipe
Here we take away the heavy wheat flour and deep-fat frying of crispy chilli beef to produce a no-fry stir fry. A simple pre-marinade of the beef in the Nage adds tenderness and depth of flavour. By using the Aromatic Nage Brilliant Base to quick cook the veg, it keeps them fresh tasting, green and al dente.
By oven-roasting the beef strips or tofu we are eliminating the fat-heavy traditional frying method, reducing the calorific content of the dish and not masking its natural occurring flavour and textures, finally bringing both parts together as one.
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Ingredients
250g/9oz lean cut beef strips or firm tofu
300g/11oz Elevated Aromatic Nage
250g/9oz sugar snaps or other crisp greens
30g/1oz chopped chillies
1 large egg white
70g/2.5oz honey (local and raw if possible)
4tsp sesame seeds
5tsp Chinese five spice blend
5tsp rice flour
2tsp coconut oil
Nutrition Per Serving
Calories
600
Fats
31G
Carbs
167G
Protein
75G
Method
Pre-heat the oven to 200C/390F (fan) or 220C/430F (convection)
Marinade the beef strips in a little Aromatic Nage
Whisk the egg white lightly and fold in the seasoning and rice flour, followed by the chillies, honey and sesame seeds
Add the beef strips or tofu and work together to coat before spreading out on a baking sheet lightly greased with coconut or sesame oil
Roast in the oven for 15-20 mins, turning every 5 mins
Bring the Aromatic Nage to the boil in a wok, and flash ‘fry’ the raw vegetables and chopped coriander stalks in the boiling liquid. Cook until the vegetables are al dente. Add soy/tamari/teriyaki if needed
Bring the now-cooked sticky crispy beef to the wok and fold in together, saving a few pieces to decorate the top
Serve topped with fresh coriander leaves, a couple of strips of beef, drizzled sesame oil and chopped chillies if more heat is desired
If you would like to add more carbs to this dish, add in straight-to-wok noodles and warm through when the veg are almost done
