Crispy Chilli Beef

Instructions:

• Preheat your oven to 220°C/fan 200°C/gas 7.
• 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.
• 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.
• 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.
• 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.