The ‘UK’s most talked about nutritionist’ Emily English has shared her simple yet ‘absolutely delicious’ recipe for a Chinese fake-away – crispy chilli beef, which is ‘perfect for leftovers and only 484 calories. This is perfect for those who want to cut down on splurging on takeaways, which can not only be expensive but full of calories.
Taking to TikTok, the number one Sunday Times Best-Selling cookbook author promised a recipe that ‘you will love’ to her avid fanbase of over 700k TikTok subscribers. Her recreation of the classic Chinese takeaway favourite delivers a healthy alternative that is also economical and quick.
A savvy follower commented that they “made this for meal prep throughout the week”. Emily says she is is “driven by a love of food” and is on a mission to “marry the science of nutrition with the joy of eating”. Also known as @emthenutritionist to her two million Instagram followers, the 28-year-old social media sensation, from London, delivers colourful creations that don’t not fail to impress.
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Sweet, salty and crispy, combined with a tangy and flavourful sauce, the recipe promises to not compromise on those authentic Chinese textures and flavours that we all know and love in a classic takeaway.
Takeaways can be hit and miss, but this high protein, homemade version of the Chinese restaurant favourite is bound to be a solid hit with the entire family. You can see the full recipe below, as Emily explained in the caption of her TikTok.
Crispy Chilli Beef Protein BowlsIngredients:
- 500g high quality lean beef mince
- 1 large red pepper or 2 small
- 4 spring onions
- 2 cloves of garlic
- 1/2 red chilli
- 2 carrots, julienned
- 1 cucumber
- Handful radishes
- Sesame seeds
- 1 avocado
- Rice to serve (I cheat and use precooked)
- 1/2 beef stock cube
For the sauce:
- 3 tbsp sweet chilli sauce
- 3 tbsp low-sugar tomato ketchup
- 4 tbsp rice vinegar
- 1 heaped tsp honey
- 2 tbsp dark soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp ginger puree
- 1 heaped tsp corn flour
- 1/2 tsp Chinese 5 spice
Method:
1. Peel the cucumber into ribbons and finely slice the radishes. Place into a bowl and dress in 2 tbsp rice vinegar and 2 tsp toasted sesame oil. Leave to one side.
2. Slice your peppers, garlic, diced red chilli, carrots and spring onion. Leave to one side.
3. Mix together the sauce ingredients, add 2 tbsp water and set to one side.
4. Heat a pan until very hot, add the mince and break up using a wooden spoon. Crumble in 1/2 beef stock cube for extra flavour and once browned remove the mince but keep the pan on the heat.
5. Add in the vegetables, chilli and garlic, 1 tbsp water to deglaze the pan and sauté for a few minutes. Add back in the beef, tip in the toss and toss to coat and thicken everything. Taste and adjust to your preference, adding soy if needed.
6. To serve, plate up some rice, 1/4 sliced avocado, a handful of salad, and 1/4 of the beef mix. Top with extra spring onion.
Emily’s recipe was totally approved by her keen fanbase. One home chef gushed: “I had this for tonight for dinner and it was gorgeous. Even my husband commented on it!”.
As with all of Emily’s recipes, the crispy chilli beef protein bowls are filled to the brim with nourishment, yet “something you’ll actually want to eat at the end of the day”. And whether you are pescatarian, vegetarian or a die-hard meat lover, Emily’s got you covered – all her meals are “flexible when it comes to your protein”.
So will you be trying it out yourself? Don’t forget to let us know in the comments section below.
