Crispy chilli beef

Crispy chilli beef

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(53 ratings)

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Cooking time

Prep: 25 mins Cook: 15 mins

Skill level

Easy

Servings

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 info

Nutrition per serrving

kcalories
454
protein
26g
carbs
32g
fat
23g
saturates
5g
fibre
2g
sugar
15g
salt
2.2g

Ingredients

  • 350g thin-cut minute steak, very thinly sliced into strips
  • 3 tbsp cornflour
  • 2 tsp Chinese five-spice powder
  • 100ml vegetable oil
  • 1 red pepper, thinly sliced
  • 1 red chilli, thinly sliced
  • 4 spring onions, sliced, green and white parts separated
  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, cut into matchsticks
  • 4 tbsp rice wine vinegar or white wine vinegar
  • 1 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 2 tbsp tomato ketchup
  • cooked noodles, to serve (optional)
  • prawn crackers, to serve (optional)

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Method

  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.

Recipe from Good Food magazine, January 2013

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Comments

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fayemunro's picture

Gorgeous- will definitely make again.

suziefoodie's picture
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This was delicious! Have made it twice and both times we smacked our lips :) I would say that the beef wasn't that crispy though so will cut it thinner next time

shell-mcmillan's picture
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This was lovely and very easy to make! :)

grahamoggy's picture

Amazing, comes out great every time. Recomended!

mrsg192's picture

Made this tonight as its our all time fave meal from the take away, it tasted too vinegary & Chinese 5 spice was strong HOWEVER I added soft brown sugar...a teaspoon at a time until it mellowed the tartness of vinegar and it was PERFECT
I'd definitely recommend adding sugar to the sauce!

mayapapaya's picture

I halved the amount of vinegar. I mixed a beaten egg and salt to the chinese 5 spice and flour. I also had some fiery tomato sauce which i added a dollop of. Another time I had some jalapeno burger relish. I like everything hot!!!

mayapapaya's picture

I halved the amount of vinegar. I mixed a beaten egg and salt to the chinese 5 spice and flour. I also had some fiery tomato sauce which i added a dollop of. Another time I had some jalapeno burger relish. I like everything hot!!!

bimbobaby's picture
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Amazing!! Tasted and smelt just like a chinese!!! My beef went crispy and tasted delicious as it was! 10/10

pandora_mary's picture
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What a wonderful recipe! I, unlike other reviewers, thought that the vinegar balanced the sweetness of the ketchup and sweet chilli sauce very well, and in fact added a little more. I also doubt that the reviewers that ended up with floppy, soggy beef cooked it correctly. The strips need to be VERY thin, they must also be dropped in when the oil is at a high temperature, watched like a hawk and taken out piece by piece as each turns dark brown and crispy. We tried this with both noodles and rice (and preferred it with rice) and like to sprinkle fresh coriander on top.

jordanlucia's picture

Lovely recipe. I reduced the white rice vinegar from 4 tbsp to 2 tbsp and it was perfect.

I served this with white rice.

oakleyfamily's picture
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If I could have edited my previous post I would have done....I did cut down the vinegar to ONE tablespoon. Everything else stayed the same. We all agreed that far more flavour came through.

majachsa's picture
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Common story of beef not going crispy but really nice anyway!

bekadelemaria's picture
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Delicious, didn't have rice wine vinegar used port! Was still great.

jillbrain's picture
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Loved it. Used 'cakeanyone?'s idea and added egg to the cornflour mix. Worked really well, crispy flavoursome beef. Quantity about right for 2 I would say, could add more meat and peppers for more and leave the rest the same

thecherub's picture
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Delicious! I followed the advice above and used less chinese 5 spice and less vinegar.. other than that I followed the recipe exactly. My beef went semi crispy but I was happy with it anyway. Very very tasty. A new favourite for me. Might try using dry sherry next time as always have that in the kitchen anyway.

laurenperkins92's picture
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Didn't go very crispy and was a bit too vinegary! But was tasty and am going to try making it again with some adjustments.

jennifera's picture
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Very tasty recipe - have made it twice already. I used thin sirloin steak cut into thin strips and stir fried in ground nut oil. The meat was very tender and crispy outside. Whenever a recipe says rice wine or rice wine vinegar I substitute dry sherry so the sauce was not vinegary

angiegough81's picture
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Oops forgot to rate it.

angiegough81's picture
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Followed the suggestions on here and used 2 tbsp of vinegar and 1 tsp of five spice and fried the beef in batches. I managed to get it really crispy and we really enjoyed it. Did the amount of sauce suggested above for just 2 of us and still could have done with a bit more, but that's just personal preference. Overall a really nice dish.

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