Crispy Chilli Beef recipe

When I crave a meal that’s bold, satisfying, and quick, Crispy Chilli Beef recipe never fails me. The combination of tender beef with that irresistible crunch, coated in a sticky, spicy glaze, feels like magic on a plate. If you’re after a takeout-style favorite made at home, you’ll love this recipe. It’s simple enough for busy nights and flavorful enough to impress.

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Crispy Chilli Beef

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 2

Ingredients

230g Asda thin cut lean beef steaks (or 2 lean beef medallions)

25g gram flour (or plain flour/cornflour)

1tsp Chinese 5 spice

Groovy food company coconut cooking spray

1 small pink curry onion

1 carrot

1/2 red pepper

3 cloves garlic crushed

1 inch root ginger grated

1 red chilli

1 tbsp char Sui sauce (1sp)

1 tbsp tomato purée

1/2 tsp Chinese 5 spice

black pepper

1 tbsp Myprotein sugar-free maple syrup

lime juice and coriander – at the end to serve

Instructions

• Cut the beef into thin strips and paper towel off any excess moisture.
  
• In a bowl, mix the flour and Chinese 5 spice, then add the beef and coat well
  
• Heat a wok and fry the beef in small batches – turning only once if you can so it really crisps
  
• Sauté the onion, carrot, garlic and ginger in the wok with some more cooking spray. When soft, add chillies, tomato purée, char Sui sauce, 5 spice, red pepper, and season. Add some hot water while cooking to keep from sticking and reduce down. Add the syrup once the peppers are soft 
  
• When the sauce is done, transfer the beef into the sauce and coat well, adding a squeeze of lime juice and some fresh coriander over the top
  
• Enjoy
  

Video

Ingredients (serves 2):

• 230g Asda thin cut lean beef steaks (or 2 lean beef medallions)
• 25g gram flour (or plain flour/cornflour)
• 1tsp Chinese 5 spice
• Groovy food company coconut cooking spray

Ingredients for the sauce:

• 1 small pink curry onion
• 1 carrot
• 1/2 red pepper
• 3 cloves garlic crushed
• 1 inch root ginger grated
• 1 red chilli
• 1 tbsp char Sui sauce (1sp)
• 1 tbsp tomato purée
• 1/2 tsp Chinese 5 spice
• black pepper
• 1 tbsp Myprotein sugar-free maple syrup
• lime juice and coriander – at the end to serve

Method:

Cut the beef into thin strips and paper towel off any excess moisture. 

In a bowl, mix the flour and Chinese 5 spice, then add the beef and coat well

Heat a wok and fry the beef in small batches – turning only once if you can so it really crisps

I like my beef really crispy so I don’t add oil: I lay the cooked beef on a greaseproof paper baking tray and finished it in the oven while I made the sauce

For the sauce:

Sauté the onion, carrot, garlic and ginger in the wok with some more cooking spray. When soft, add chillies, tomato purée, char Sui sauce, 5 spice, red pepper, and season. Add some hot water while cooking to keep from sticking and reduce down. Add the syrup once the peppers are soft 

When the sauce is done, transfer the beef into the sauce and coat well, adding a squeeze of lime juice and some fresh coriander over the top

Enjoy!

Served here with sticky, steamed white basmati rice, stir-fried pak Choi, babycorn, spring onion and sugar snap peas.  Add a sprinkle of sesame seeds for no extra points, and leave some raw spring onion to garnish the rice to add freshness.

Serve with brown rice for No Count – you can create egg-fried rice by adding egg and peas.

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