Enjoy our version of this classic takeaway dish from the comfort of your own home! The sweet and spicy beef is flavoured with ginger and Chinese 5 Spice Powder, with a stir-fry sauce. It’s perfect for a quick midweek meal and ready in less than 30 minutes.
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
thin cut beef steaks 370 g (sliced)
bell pepper 1 (sliced)
spring onions 2 (sliced)
garlic cloves 2 (crushed)
ginger 10 g (grated)
mixed chillies 10 g (chopped)
basmati rice 240 g
cornflour 2 tbsp
Chinese 5 spice 2 tsp
sesame oil 1 tbsp
tamari 2 tbsp
ketchup 2 tbsp
rice vinegar 2 tbsp
Method
Cut the beef into thin strips. Thinly slice the bell pepper and the spring onions. Crush the garlic. Peel the ginger with the back of a spoon and grate. Deseed and thinly slice the chilli. You can use whichever colour bell pepper and chilli you prefer.
Cook the rice according to the packet instructions.
Place the beef strips in a bowl and add the cornflour and Chinese 5 spice mix and a pinch of salt. Mix together until the beef is evenly coated.
Heat a dash of oil in a wok or large frying pan over a high heat. Add the beef strips and stir-fry for 4-5 minutes until golden and crispy. Add the bell pepper, garlic, ginger and chilli and stir-fry for another minute. Add half the spring onions and sesame oil and cook for another 2 minutes.
Stir in the tamari, ketchup, rice wine vinegar and a dash of water and cook until you have a thick sauce.
Serve the crispy chilli beef with the rice and enjoy!
