Go Back
Crispy Chilli Beef
A takeaway favourite made better for you at home!
Servings: 2
: 498 kcal
Author: Just Jo
For the sauce
  • 2 tbsp sweet chilli sauce or chilli jam
  • 1 tsp Chinkiang black vinegar
  • 1 tsp sesame oil
  • 1 tbsp tomato sauce
  • 2 tsp dark soy sauce
  • 2-3 tbsp water
For the beef
  • 3-4 tbsp olive oil
  • 1 sirloin steak de-rinded and cut into thin rags
  • 2-3 tbsp potato flour
  • 1/2 tsp Chinese five spice
  • 2 cloves garlic minced
  • 2 tbsp ginger grated
  • 1 spring onion minced
  • 4 spring onions whites only, sliced lengthways
  • 1 medium carrot julienned
  • 1 red pepper julienned
  • 1 rib of celery finely sliced on the diagonal
  • 1-2 red chillies keep the seeds in if you like the heat, sliced thinly
  1. Mix the sauce up in a small bowl (or shake it up in a clean jam jar) adding enough water to let it down a little, not to make it too runny.
  2. Sprinkle the potato flour, five spice and salt and pepper onto the shreds of steak and coat very well.
  3. Heat the olive oil in a wok or large frying pan and when hot, toss in the steak, in two batches if your pan isn't very big.
  4. Cook for a minute per side and when crisp with no raw meat showing, transfer to a plate.
  5. Add a drop more oil if needed and toss in the carrot, red pepper and celery - stir constantly to prevent it sticking and continue to cook on high. At this point, add a splash of water if it sticks rather than anymore oil.
  6. Add in the garlic, ginger and the minced spring onion and cook for 1 minute.
  7. When softened (only 2-3 minutes on high) add the sauce and stir quickly to prevent it catching.
  8. Add the beef and bring back to temperature then fold in most of the sliced spring onions, reserving some for garnish (with a slice of chilli or two too).
  9. Serve over steamed rice or noodles as liked.
Recipe Notes

I like to serve it with steamed rice - usually about a quarter cup of dried basmati or jasmine rice per person cooked via the absorption method on the stove or in the microwave.