crispy chilli beef

Crispy chilli beef

Crispy chilli beef

Ditch the takeaway and whip up this Chinese-inspired flash-fried steak with a sweet gingery sauce and red peppers



    • 350g thin-cut minute steak, very thinly sliced into strips
    • 3 tbsp cornflour
    • 2 tsp Chinese five-spice powder
    • 100ml vegetable oil
    • red pepper, thinly sliced
    • red chilli, thinly sliced
    • spring onions, sliced, green and white parts separated
    • 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 noodles, to serve (optional)
    • prawn crackers, to serve (optional)



    • STEP 1

      Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.

    • STEP 2

      Heat 100ml 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 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 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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