Crispy chilli beef

Crispy chilli beef

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(116 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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28th Jun, 2014
This is a delicious dish. Made for a special Saturday night supper! Extremely tasty - better than a take-away.
13th Jun, 2014
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*
8th Jun, 2014
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 :-)
31st May, 2014
Great recipe, I did half the amount of rice vinegar and add a teaspoon of sugar. The beef came out very crispy, the key is to fry it in batches. Served it with coconut rice and loved it
30th Apr, 2014
This was really nice, but make sure you use a good Soy sauce that is not sweet. Will definitely make again!
26th Mar, 2014
This dish was absolutely delicious! I will definitely be making it again.
15th Feb, 2014
Can't rate this for some reason but I'd give this 4 stars. The beef took a lot longer to go crispy that I expected (and was not quite as crispy as I'd like) so next time I'd probably cook in batches. I followed the advice for previous posters and halved the five spice and rice vinegar and it was just right for our taste.
13th Feb, 2014
Have used this recipe since first published and it works every time although I deep fry the beef very quickly - crunchy and tasty good with mild chilli noodles.
Davey Sprockett
5th Feb, 2014
I've just made this for lunch with some egg fried rice, and I must say, the only difference between this and the dish from my local takeaway was the mess and dishes I've had to clear up afterwards. I must make this for my mum next time she pops over, as it's one of her favourites. I did make just a slight adjustment, instead of the rice wine vinegar, I used Mirin rice wine, and seem have had better results than those that used the rice wine vinegar.
2nd Feb, 2014
What a great dish.Delicious & quick. I used a sirloin steak, first split it , then cut it into strips. Also I forgot to pick up a chilli so used flakes which worked very well.


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