Crispy chilli beef in a bowl with chopsticks

Crispy chilli beef

  • 1
  • 2
  • 3
  • 4
  • 5
(153 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 onions, 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 cloves, 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 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.

  2. Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.

  3. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.

  4. Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn.

  5. Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.

  6. Bubble for 2 mins, then add the beef back to the pan and toss well to coat.

  7. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
13th Oct, 2018
Really delicious. Took on board from previous comments to do double the sauce amounts and that worked well. Also bought some Rice Wine Vinegar instead of using the White Wine Vinegar and it was delicious and could not taste the vinegar at all. Couldn't crisp up my beef properly but will try the egg white trick next time. This is a keeper.
3rd Aug, 2018
I tried this and it is really good. I halved the Rice vinegar but still found the taste too strong for my liking... I’ll reduce it even less next time. I also reduced the amount of five spice, despite doubling the sauce quantity & made a “batter” by adding a whole egg to cornflour & spice mix. The beef was crispy and light. It’s really easy to make despite the delicate chopping required for a good sauce!
Ali123456's picture
2nd Aug, 2018
Very nice. Made it few times. I also dipp the meat in egg white. Double the sauce. Use one spoon of vinegar as recommended in the comments. Works out very good. Can't imagine how more vinegar would make it taste better. Anyway became a regular.
14th Jul, 2018
Oh, forgot to add stars and to say I served this with cauliflower rice as OH is trying to cut down on carbs...was still delish
14th Jul, 2018
Just cooked this for the first time tonight and omg it is lush! I had less beef (and it was ready sliced beef in a packet), so I used a little less cornflour and 5 spice. It crisped really well and cooked very quickly. I sort of doubled the quantities of the wet ingredients to make more sauce. The biggest difference was the vinegar, I had white wine vinegar so put in 2 tablespoons for the double quantity sauce and it seemed just right. I put a little less than double of sweet chilli, but that is personal preference. This is definitely going on the weekly rota...nom, nom.
Mercedes Bull
7th Mar, 2018
I made this last night and it was delicious. The reason for four stars and not five is because the vinegar is INCREDIBLY overpowering! I wish I had read the comments before making this dish... I would add 1 Tablespoon if i were to make this again but overall, a nice recipe. I ate mine over wholewheat noodles! Yum, yum, yum!
11th Feb, 2018
Lovely recipe! Used white wine vinegar as a substitute and didn't find it overpowering, did use a bit extra soy sauce and as has been said previously - a double batch of the sauce wouldn't go amiss.
6th Jan, 2018
Absolutely delicious! Much better than any take-away. It’s become a regular Saturday night treat meal in our house. Use rice wine vinegar and if you use the substitute use less or the vinegar will be to strong. I love adding crunchy dry fried peanuts or cashews as a garnish.
Kathryn s
9th Sep, 2017
Really good recipe, loads of flavour. Has rapidly become a favourite and easy to do for mid week too!
20th Aug, 2017
I followed the recipe and it tasted amazing served with crispy seaweed. I will definitely be making this again.


22nd Jun, 2015
Can this be made ahead and reheated for a dinner party? Thank you
26th Jun, 2013
Are the nutrional values per individual serving or per pan?
17th Nov, 2013
its per person
8th Oct, 2018
Very tasty but make sure the oil is very hot when frying the beef or it will go soggy.
11th Jul, 2018
Taste is delicious but this is VERY SPICY!!!! I think it's the Chinese 5 spice and next time I cook it I will half the amount of this, you will need lots of water and milk too to manage to eat it!!
27th Nov, 2017
Loved this recipe! I took on board advice from other reviewers and dipped the beef in egg white before the cornflour, fried in batches, reduced rice wine vinegar to 1 tablespoon and doubled the other sauce ingredients. I needed a lot more oil (I used rice bran oil) and cornflour/five spice mix, and omitted the fresh chilli. It was a bit messy to make (although I was trying to make two other dishes at the same time, which didn’t help), but totally worth it! Lovely crispy beef and the sauce was to die for. Everyone loved it.
30th Mar, 2017
This is way too much vinegar, I cut it by half.
6th Jan, 2017
I also added some thinly cut carrots to this recipe aswell, which I think made it very close to the way the Chinese make it.
yettimonster's picture
30th Jun, 2015
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.