Crispy chilli beef in a bowl with chopsticks

Crispy chilli beef

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(217 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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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!
Costello3694's picture
16th Jul, 2014
Made this recently and its is restaurant quality! The secret to the crispy beef is a little egg white on the beef, extra corn flour, ridiculously hot oil to shallow fry and fry a few pieces at a time. I would recommend to season the beef with a little salt and maybe chili flakes when out of the pan. I agree dont over do it on the vinegar and ginger prob needs to be grated but otherwise this is a winner! Severed with noodles.
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*
tillyfloss80's picture
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 :-)


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