Crispy Chilli Beef Recipe

Ditch the take-out and whip up this Chinese-inspired flash-fried steak with a sweet gingery sauce and red peppers. It’s the perfect dish to throw together after a long day at work or on those evenings when you want a tasty healthy dinner without spending hours in the kitchen!


12 oz thin-cut beef steak, very thinly sliced into strips

  • 3 tbsp cornstarch
  • 2 tsp Chinese five-spice powder
  • 4 fl oz vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 red chilli, thinly sliced
  • 4 green onions, sliced, green and white parts separated
  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, cut into matchsticks
  • 4 tbsp rice wine vinegar or white wine vinegar
  • 1 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 2 tbsp tomato ketchup
  • cooked egg noodles or rice, to serve (optional)


  • STEP 1
    Put 12 oz thin-cut beef steak strips in a bowl and toss in 3 tbsp cornstarch and 2 tsp Chinese five-spice powder.
  • STEP 2
    Heat 4 fl oz vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
  • STEP 3
    Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
  • STEP 4
    Add 1 thinly sliced red bell 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.
  • STEP 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.
  • STEP 6
    Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
  • STEP 7
    Serve the beef on egg noodles or rice, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the green onions.


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