Crispy chilli beef

Crispy chilli beef

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(126 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 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 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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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.
jadedermody's picture
25th Jun, 2017
Great tasting and used quorn beef for healthier alternative
11th May, 2017
We absolutely loved this :) After reading the reviews I left out the vinegar completely and it worked out perfectly. Will go on to our recipe list for sure!
5th Apr, 2017
Just made crispy chili beef was perfect. My hubby says it was better than the chinese takeaway will be making it again x
7th Jan, 2017
Really tasty! I really enjoyed this recipe and I will make it again. The only problem was that I didn't have any corn flour so I used normal flour which didn't make the beef crispy at all. I'd of liked more sauce but next time I make it I will just double the quantities to make more sauce.
2nd Dec, 2016
I followed the recipe loosley in so far as I didnt measure anything exactly and also tried to guess the correct amounts for just two people, oh and I forgot the fresh chilli!!! Anyhow it turned out great we loved it and will be having it 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
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.'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.