Crispy chilli beef

Crispy chilli beef

  • 1
  • 2
  • 3
  • 4
  • 5
(108 ratings)

Prep: 25 mins Cook: 15 mins

Easy

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.

Ingredients

  • 350g thin-cut minute steak, very thinly sliced into strips
    Steak

    Steak

    Stayk

    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
    Ginger

    Ginger

    jin-jer

    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)
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Heidiezz
20th Aug, 2017
5.05
I followed the recipe and it tasted amazing served with crispy seaweed. I will definitely be making this again.
jadedermody's picture
jadedermody
25th Jun, 2017
5.05
Great tasting and used quorn beef for healthier alternative
anitaclare
11th May, 2017
5.05
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!
Mewee
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
Danlou88
7th Jan, 2017
3.8
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.
fretmanfoody
2nd Dec, 2016
5.05
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
Anastaciawilde
4th Nov, 2016
5.05
Followed vinegar advice and was very impressed with the result. I cut the beef too thick which made it a bit chewy but still yummed up by all.
0182mum
31st Oct, 2016
I also used whole red chilli and for plot to rate five stars!
0182mum
31st Oct, 2016
Having moved to an area where there are no decent Chinese restaurants/take away, my husband and I were hankering for Chinese food. Having found this and another recipe on here (Ken Hom chow mien also excellent) I thought I would at least try to create something near to a good Chinese. Well this is it and I think it will become a regular. I took on board many comments left (I usually like to try recipe as is first) and jiggled the recipe slightly. Having read the vinegar comments I was wondering if those that felt it was to 'vinegary' had in fact used the substitute white wine vinegar instead of the Shaoxing vinegar. I think this is actually a bad substitution as white wine vinegar is definitely more vinegary than Shaoxing which is more sherry like and less sharp. I used three table spoons of Shaoxing and one table spoon of white wine vinegar because I was looking toward a sweet and sour taste. I used six garlic (as we love garlic). I also put the beef (early on like a marinade) in egg white and then I dipped it in cornflour with the Chinese five spice of which I used two small teaspoons as I'm not so keen on it and think sometimes it can overpower a dish. Otherwise followed recipe and instructions only adding noodles at the end. I would probably increase sauce next time as although lovely and moist and it coated the beef well, when I added the noodles it could have done with a bit more. Next time, (husband wasn't keen on the frying in oil to make it crispy) I would even consider doing away with that bit and just stir frying the beef on its own. By the way I used thinly cut skirt and it was lovely. Overall a great dish and one we would have been happy to receive in a Chinese restaurant.
popittyr
11th Oct, 2016
1.3
Very disappointing, I wish I'd read these reviews first! Far too much vinegar just making it unpleasantly sour and vinegary. Also not nearly enough chilli and not that crispy so I ended up with just coated vinegary beef-not good :-( However I would try it again with other people's suggestions as I think it has potential. But I can't see how it's got a 5 star rating that's for sure.

Pages

jendancer
22nd Jun, 2015
Can this be made ahead and reheated for a dinner party? Thank you
Lizzyb23
26th Jun, 2013
Are the nutrional values per individual serving or per pan?
becky99
17th Nov, 2013
its per person
whatsforthedinner
30th Mar, 2017
3.8
This is way too much vinegar, I cut it by half.
pwj6
6th Jan, 2017
5.05
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.
yvetteredwood@gmail.com's picture
yvetteredwood@g...
30th Jun, 2015
5.05
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.