Crispy chilli beef in a bowl with chopsticks

Crispy chilli beef

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(258 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 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.

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Comments, questions and tips

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badzilla's picture
20th Jan, 2013
Full of very full flavours. A lovely dish although why on earth were the quantities for three people? Very strange. Further narrative and a photo of how it turned out for me at
19th Jan, 2013
Definitely recommend very tasty
19th Jan, 2013
Really good! After reading the comments and reading other recipes I mixed the cornflour, five spice (only 1 tsp) with a beaten egg and half tsp salt in a bowl and added 300g beef to it. Cooked in really hot oil for about 3-4 minutes in three batches and it was lovely and crispy. Swapped the pepper for very finely sliced carrot and halved the amount of vinegar and it was delicious. Made this quantity for two and would still probably like slightly more sauce.
17th Jan, 2013
Yum, yum, yum! Made this for the first time last night and it was so tasty and tangy, it will deffo be a regular! I would advise having everything ready and prepared before you start cooking. Slice the beef as thinly as you can, and fry in small batches, its get nice and crispy that way =o)
16th Jan, 2013
Great family meal, really tasty nod easy to cook. Kids and adults loved it.
14th Jan, 2013
There was an initial 'hit' from the vinegar. I will certainly do it again but will cut down on the vinegar..... bare in mind there is vinegar in the ketchup too!. Underneath there are some lovely flavour though....worthy of further experimentation :)
14th Jan, 2013
Beef didn't go crispy, the 5 spice was overpowering and way way too vinegary! Binned the lot.
12th Jan, 2013
Really delicious meal, I didn't change the recipe at all except for frying the beef in two batches, it was lovely and crispy. My seven year old daughter loved this, so much better than a takeaway.
12th Jan, 2013
Made this last weekend and its so good we are making it again tonight. Followed the recipe to the letter, was perfect. Think this will be a regular Saturday night tea!
11th Jan, 2013
Made this for tea last night. I used grondnut oil instead of vegatable oil. bought stir fry beef strips which i cut thinly. First I stir fried egg noodles for about 3 mins. Took out of wok and stir fried beef which was crispy. Added thinley sliced mushrooms with other ingredients. Followed the recipe apart from this. Added cooked beef and noodles to wok. Absolutley delish. Will be making again and again.


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