Crispy chilli beef

Prep: 25 mins Cook: 15 mins


Serves 3
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers

Nutrition and extra info

Nutrition: per serrving

  • kcal454
  • fat23g
  • saturates5g
  • carbs32g
  • sugars15g
  • fibre2g
  • protein26g
  • salt2.2g
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  • 350g thin-cut minute steak, very thinly sliced into strips



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 3 tbsp cornflour
  • 2 tsp Chinese five-spice powder
  • 100ml vegetable oil
  • 1 red pepper, thinly sliced
  • 1 red chilli, thinly sliced
  • 4 spring onion, sliced, green and white parts separated
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 garlic clove, crushed
  • thumb-sized piece ginger, cut into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 tbsp rice wine vinegar or white wine vinegar
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp sweet chilli sauce
  • 2 tbsp tomato ketchup
  • cooked noodles, to serve (optional)
  • prawn crackers, to serve (optional)



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…


  1. Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.

  2. Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.

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Comments (92)

lemonmelts's picture

My husband and I love this. The flavour builds up as you eat it so it's quite hot by the end! We always serve it with noodles and a dash of extra soy sauce. Delish!

allie80's picture

Made this recipes exactly as stated with the only exception that I added a yellow pepper too. It was okay but not quite there. I think there is definitely too much vinegar (with the rice vinegar and vinegar from the ketchup). I will probably make it again but will alter it a bit so the vinegar is not so strong. Despite neither my partner or I being big fans of ginger I didn't find this overpowering, I did cut it in to matchsticks and was conservative about my "thumbsize" using a dainty thumb rather than mansize!

Costello3694's picture

Made this recently and its is restaurant quality!

The secret to the crispy beef is a little egg white on the beef, extra corn flour, ridiculously hot oil to shallow fry and fry a few pieces at a time. I would recommend to season the beef with a little salt and maybe chili flakes when out of the pan.

I agree dont over do it on the vinegar and ginger prob needs to be grated but otherwise this is a winner!

Severed with noodles.

Spinder91's picture

This is a delicious dish. Made for a special Saturday night supper! Extremely tasty - better than a take-away.

Hannaherring95's picture

This was a fantastic meal, I love Chinese food but it often leaves me feeling stodgy when buying from a take out. This however was so fresh and tasty! I only used 1 tbsp of the vinegar, but doubled up on everything else in the sauce, just so there was more sauce! A*

tillyfloss80's picture

Fantastic recipe!
I can't believe how easy it is to make my favourite dish at home.
I've made this twice now, think practice makes perfect with this one. Made sure the oil was really hot and fried in batches, it does come out crispy but not the kind of crispness you get with a batter!
Used nearly 500g of meat so used an extra tbsp of cornflour and 1/2 tsp five-spice and an extra tbsp each (plus a squirt!) of soy sauce & sweet chilli sauce. I agree about the vinegar, still very tasty but may try using half the amount next time. Didn't use the chilli as we have youngsters but still had some kick. Served with plain rice & crackers. Think I might practise again next week :-)

domingal's picture

Great recipe, I did half the amount of rice vinegar and add a teaspoon of sugar. The beef came out very crispy, the key is to fry it in batches. Served it with coconut rice and loved it

shuttleworth's picture

This was really nice, but make sure you use a good Soy sauce that is not sweet. Will definitely make again!

gemcam3's picture

This dish was absolutely delicious! I will definitely be making it again.

kathy535's picture

Can't rate this for some reason but I'd give this 4 stars. The beef took a lot longer to go crispy that I expected (and was not quite as crispy as I'd like) so next time I'd probably cook in batches. I followed the advice for previous posters and halved the five spice and rice vinegar and it was just right for our taste.

momedia's picture

Have used this recipe since first published and it works every time although I deep fry the beef very quickly - crunchy and tasty good with mild chilli noodles.

Davey Sprockett's picture

I've just made this for lunch with some egg fried rice, and I must say, the only difference between this and the dish from my local takeaway was the mess and dishes I've had to clear up afterwards. I must make this for my mum next time she pops over, as it's one of her favourites. I did make just a slight adjustment, instead of the rice wine vinegar, I used Mirin rice wine, and seem have had better results than those that used the rice wine vinegar.

katemay95's picture

What a great dish.Delicious & quick. I used a sirloin steak, first split it , then cut it into strips. Also I forgot to pick up a chilli so used flakes which worked very well.

sooz71's picture

Really enjoyed this and will make again. I didn't have any fresh ginger so added heaped teaspoon of ground ginger to the liquid mix think it worked a treat. Will try with fresh next time to see the difference.

nom nom's picture

I've made this dish several times and it's always been delicious. The only change I make is to double the amount of sauce as I prefer it with more liquid to keep the noodles moist. To get the beef crispy, I make sure the oil is very hot, fry the beef in batches and drain on kitchen paper. Also, I wait until the beef starts to float to the top of the oil before I remove it. I'm making it again's now a family favourite!

sligheal45's picture

I made this last night and it was just gorgeous , easy and so quick , ! ! My husband said it was better than any take away that he had ever had ,as this would be his favourite Chinese dish...I served it with sticky rice, which was superb, I highly recommend this fantastic dish for a mid week treat or for a weekend dinner to impress.!

gettingon's picture

Yum, thank you Cassie.
Halved the rice wine in this recipe but it really is up to the individual to taste test the sauce once mixed!
Beef was so scrummy and crisp (after adding egg and salt to corn flour mix as previously stated)
Kept crispy beef in oven on high whilst cooking the veg and then just served the veg mix topped with the crispy beef!

Thecyclingchef's picture

Really nice, couldn't imagine you would get anything better in the best restaurant

pickupsticks's picture

Brilliant! Can hardly belief it worked so well! I think the secret is cooking the beef strips till they are very crispy. I didn't use an expensive cut of meat - just a pack of stir fry beef strips that happened to be reduced at my local supermarket. I will definitely be doing this dish again and again and again!

figsandjed's picture

Not very crispy, but very delicious taste! Will definitely try again.


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