Crispy chilli beef

Crispy chilli beef

  • 1
  • 2
  • 3
  • 4
  • 5
(120 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 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.
22nd Jun, 2015
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!
24th May, 2015
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
13th May, 2015
This was really quick and easy to make. Everyone loved it. Will definitely make it again.
15th Mar, 2015
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.
1st Mar, 2015
Loved this - very simple but super tasty. Definitely be making it again.
21st Feb, 2015
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!
1st Feb, 2015
This is really delicious. It took a while for the beef to get crispy but so worth it. Beats a takeaway any day!
24th Nov, 2014
Great recipe and will definitely make again, although I only use 1 tablespoon of cornflour and 2 vinegar
7th Nov, 2014
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!
5th Aug, 2014
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.