Crispy chilli beef

Crispy chilli beef

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(90 ratings)

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 (87)

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

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

pandora_mary's picture

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

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

Common story of beef not going crispy but really nice anyway!

bekadelemaria's picture

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

jillbrain's picture

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

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

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

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

Oops forgot to rate it.

angiegough81's picture

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.

fionajmcilroy's picture

Definitely recommend very tasty

cakeanyone's picture

Really good! After reading the comments and reading other recipes I mixed the cornflour, five spice (only 1 tsp) with a beaten egg and half tsp salt in a bowl and added 300g beef to it. Cooked in really hot oil for about 3-4 minutes in three batches and it was lovely and crispy. Swapped the pepper for very finely sliced carrot and halved the amount of vinegar and it was delicious. Made this quantity for two and would still probably like slightly more sauce.

vix_vix's picture

Yum, yum, yum!

Made this for the first time last night and it was so tasty and tangy, it will deffo be a regular!

I would advise having everything ready and prepared before you start cooking.

Slice the beef as thinly as you can, and fry in small batches, its get nice and crispy that way =o)

benmolly's picture

Great family meal, really tasty nod easy to cook. Kids and adults loved it.


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