Recipe: No-fry stir-fry beef or tofu

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 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.

1. Pre-heat the oven to 200C/390F (fan) or 220C/430F (convection)
2. Marinade the beef strips in a little Aromatic Nage
3. Whisk the egg white lightly and fold in the seasoning and rice flour, followed by the chillies, honey and sesame seeds
4. 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
5. Roast in the oven for 15-20 mins, turning every 5 mins
6. 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
7. Bring the now-cooked sticky crispy beef to the wok and fold in together, saving a few pieces to decorate the top
8. Serve topped with fresh coriander leaves, a couple of strips of beef, drizzled sesame oil and chopped chillies if more heat is desired
9. 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