Slimming recipes: Szechuan beef

Hot and spicy foods aren't just good for the soul – experts say they'll help you live longer and give you a trimmer waistline too

Szechuan beef

Szechuan food is known for its heat and this fiery dish disappoint if you like your Chinese takeaway to pack a punch.

Serves 4, ready in 25 minutes, plus marinating

Ingredients

•             2 tbsp soy sauce

•             2 tsp rice vinegar or white wine vinegar

•             Salt and freshly ground black pepper

•             1 level tsp cornflour

•             2cm piece of root ginger, peeled and sliced

•             500g lean beef steak, visible fat removed, cut into bite-sized pieces

•             Low-calorie cooking spray

•             2 garlic cloves, crushed

•             2 red chillies, deseeded and thinly sliced, plus extra to garnish

•             ¼ tsp Szechuan peppercorns, crushed

•             Good pinch of Chinese five-spice powder

•             1 red pepper, deseeded and cut into chunks

•             1 yellow pepper, deseeded and cut into chunks

•             1 spring onion, finely chopped, to garnish

Put the soy sauce, vinegar, ½ teaspoon of salt, cornflour and ginger in a bowl with 1 tablespoon

of water and mix together. Add the steak and stir to coat well. Cover and leave to marinate in a cool place for 30 minutes.

Spray a non-stick wok or deep frying pan with low-calorie cooking spray and place over a medium heat.

Add the garlic, chilli, Szechuan peppercorns and five-spice powder and cook for 1 minute.

Add the marinated beef (reserving the marinade) and stir-fry for 2-3 minutes. Remove and keep warm.

Add the peppers to the wok and stir-fry for 2 minutes, then return the steak and marinade to the wok. Stir-fry on medium for 1 minute.

Season with black pepper, scatter over spring onion and extra chilli and serve hot with rice of your choice. If you want more heat, keep the seeds in the chillies when you slice them!