450g diced lean beef
Sugar snap peas
2 heaped tblspns Karen's Spicy Sugar Free Marinade
Quarter of a teaspoon of Xanthan Gum (thickener)
1 heaped tablespoon Philadelphia Lightest (or fat free yoghurt if preferred)
Flylight low calorie cooking spray
Place diced beef and diced onion in a casserole dish and 3-4 sprays of frylight and brown over a medium heat for 2-3 minutes, stirring frequently.
Remove from the heat, add mushrooms, sugar snap peas, Karen’s Spicy Marinade and water. Cover with lid and cook in oven at 140 degrees for approximately 1.5 hours, check and stir occasionally. Add a little water if starts to become dry.
Remove from oven and stir in xantham gum ensuring it is well dispersed with no lumps, then stir in a large dollop of Philadelphia Lightest (or fat free yoghurt if preferred). Serve with basmati rice.
Credit: Sally Gorton