top of page

Crispy Chilli Beef

Love crispy chilli beef from the Chinese!? Well that's where our inspiration came from - we're sure once you have tried making this it will be a regular on the menu at home! You can serve with rice, but it equally goes well with a salad for those preferring the greens over carbs!

The beef holds the spiced flavour while the sauce with lots of thinly sliced veggies is tomatoey and sweet.

This recipe feeds 2/3, double up quantity to feed more people!

Buy your steak HERE


  • 350g thin-cut sirloin steak, very thinly sliced into strips

  • 3 tbsp cornflour

  • 3 tsp Chinese five-spice powder

  • 100ml oil

  • 1 pepper, thinly sliced

  • 1 carrot thinly sliced

  • 1 red chilli, thinly sliced

  • 1 red onion thinly sliced

  • 4 spring 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 chilli sauce of your choice (sweet chilli for example)

  • 2 tbsp tomato ketchup

  • 1 tbps honey

  • 2 tbsp tomato puree

  • Hot cooked rice or noodles for serving


  • We can cut the beef into thin strips for you when you come into store - just ask us! If you haven't then thinly slice the steak into strips.

  • Put the steak strips into a large bowl with the cornflour and Chinese five-spice powder. Toss really well to make sure everything is coated.

  • If you're Airfryer-ing - drizzle oil into the bowl and again, toss to coat all of the beef with oil. The meat should now have a coating and you can place into your airfryer at 200 C for 6 minutes, turn the meat and another 6minutes - ensure the beef is cooked to your liking and crispness.

  • If you're using the Pan Method - heat 100ml oil in a pan to a high heat, add the beef (in batches if you need to) and fry until the beef is crispy. Take the beef out of the pan when finished and drain on kitchen paper.

  • In the pan - add some more oil, add the ginger, garlic and onion for 2-3 minutes stirring al the time to ensure it doesn't burn! Add the rest of the veggies, being sure to stir and that nothing burns, until the veggies are softening (3-4 minutes).

  • Mix the vinegar, soy sauce, chilli sauce, honey, tomato puree and tomato ketchup in a jug with 2 tbsp water, then pour over the veg.

  • Let the mixture bubble for 2 mins, then add the beef back to the pan and toss well to coat.

  • Serve the beef on noodles or rice, thinly slice the spring onion and scatter over the top!

111 views0 comments

Recent Posts

See All


Post: Blog2_Post
bottom of page