Crispy chilli beef

Crispy chilli beef

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(86 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 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 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, questions and tips

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Comments (86)

abbykelly's picture

Delicious, a firm favourite. Dipped the beef slices in egg white as recommended. Also used less vinegar. Served with noodles and stir-fried mange tout, baby corn and very thinly sliced carrot. Went down a storm!

rumercooper's picture

Great recipe and very flavourful, will definitely make again. I do have to say though I used this in Taco's and compensated the White Wine Vinegar for white wine, with vinegar (lol) and I didn't add Ginger, and replaced the Chilli with Chilli flakes (I don't like hot food).

Great recipe, thanks for posting :D

Jorya's picture

All in all good. But the amount of sauce in the recipe isn't enough. Also cut down the rice wine vinegar to equal amounts of not less than the soy sauce. I'll probably leave it out altogether next time.

x-x-x-faerie-x-x-x's picture

I must be the only person who found this totally bland ... I tasted before I served it and panicked. Ended up adding a load of soy and hoisin sauce just to give it some taste, dissapointing.

c.a.g's picture

Great taste of the meat but just a little too dry with the noodles as there isn't much sauce.

chrisscott06's picture

Excellent dish! I used leftover Sunday roast beef cut in to strips and it turned out great. Many comments saying they halved the five spice - I felt 2 tsp wasn't enough at all and more than doubled!! Perhaps they were reading 2tbsp?

annak19's picture

I made this for my fiancé who loves this from our Chinese - I was never so keen. This recipe was so delicious, we won't be getting it from the Chinese ever again and it has become a staple for our house. I add finely sliced mushrooms and match stick carrots to! Try it - you won't be disappointed!

crackyjo's picture

made this for dinner and served with rice. Was really good however reduced the vinegar as suggested by others. Didn't have chill sauce so added a dash of all spice, cinnamon and two cubes of brown sugar to the sauce. Will make again

JanWilko's picture

This was really quick and easy to make. Everyone loved it. Will definitely make it again.

bezza110's picture

Great recipe, followed the tip about using egg white on the steak, and did reduced the vinegar. Everyone loved it will definitely be making this again.

melon1975's picture

Loved this - very simple but super tasty. Definitely be making it again.

Anglian21's picture

Really tasty. Better and healthier than a takeaway. You really need a good coating of the cornflour on the beef and get the oil very hot and really crisp the beef up. I halved the amount of five spice, vinegar and tomato ketchup after reading previous comments. Oh and I added a carrot with the red pepper. highly recommend this dish!

carley99_uk's picture

This is really delicious. It took a while for the beef to get crispy but so worth it. Beats a takeaway any day!

tkirkpatrick86's picture

Great recipe and will definitely make again, although I only use 1 tablespoon of cornflour and 2 vinegar

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 :-)


Questions (3)

jendancer's picture

Can this be made ahead and reheated for a dinner party?
Thank you

Lizzyb23's picture

Are the nutrional values per individual serving or per pan?

becky99's picture

its per person

Tips (1)

yettimonster's picture

Delicious Dish!
Tip: double up sauce (ketchup, soy, chilli sauce, water, rice/white vinegar- latter only used 1/1/2 TBSP). If you prefer more saucy dish.

I added 1/2 TEA spoon of Lazy Chilli in with Sauce - which gave a kick.

Next time I will follow advice on using egg to bind beef, cornflour and spices. May crisp up beef better?

Oil as hot as you dare for best results on crisping batter. Wear some protection against oil splats on new T-Shirt.

A real hit and so easy to make. All round winner.

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