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Chilli beef stir fry recipe

Chilli beef stir fry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Leftover beef

A perfect way to use up leftover roast beef and those vegetables still lurking in the vegetable drawer! It's crunchy, fresh and delicious. Having scoured the internet for help (we don't have beef that often), no specific recipe seemed to fit what I had left in the vegetable cupboard either, so I got a general idea and came up with this...

East Midlands, England, UK

14 people made this

IngredientsServes: 4

  • 400g leftover roast beef
  • 1 to 2 teaspoons Chinese five spice
  • 4 tablespoons light soya sauce
  • 3 tablespoons of dry sherry (or rice wine or apple juice)
  • 2 tablespoons water
  • 1 handful purple sprouting broccoli florets, chopped
  • 1 handful green beans, trimmed and chopped
  • 3 tablespoons vegetable oil
  • 1 red onion, roughly chopped
  • 1 small red chilli, finely chopped
  • 1 large garlic clove, minced
  • 1 (4cm piece) root ginger, finely chopped
  • 1 red pepper, seeded and chopped
  • a few handfuls fresh spinach
  • chopped fresh coriander, to garnish
  • pomegranate seeds, to garnish

MethodPrep:20min ›Cook:6min ›Ready in:26min

  1. Remove any fat from the beef and cut into strips of about 5cm long, cutting across the grain. Place in a bowl and mix with the five spice. Mix the soya sauce, sherry and water in a small jug.
  2. In separate heatproof bowls put the broccoli and beans and cover with salted boiling water and then cling film. Leave for 10 to 15 minutes then drain.
  3. In a wok over a high heat add 2 tablespoons oil and once smoking flash fry the beef for a couple of seconds then quickly remove with slotted spoon and set aside.
  4. Turn heat down and add the remainder of the oil. Add the onions and cook for a couple of minutes then add the chilli, garlic and ginger for a further minute. Add the peppers, green beans and broccoli and toss for 30 seconds, then add the meat.
  5. Lastly add the soya sauce mixture and as it comes to a bubble add the spinach and half wilt it; tossing and turning as you go. Transfer to a serving bowl and scatter with a garnish of coriander and pomegranate seeds. Serve with coconut rice.


I think the general rule with this is "keep it crunchy!" I needed to use up some green beans, bits of pepper and some broccoli lurking in the vegetable drawer. I would have loved to have included bean sprouts but I didn't have any.


You can also make this stir fry using raw beef. Slice into thin strips about 5cm long and 5mm thick. In step 3, stir fry the beef for 45 seconds, browning on all sides.

See it on my blog

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  • 25g/1oz Chinese dried mushrooms
  • 450g/1lb lean beef steak or fillet, thinly sliced
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp sesame oil
  • 1½ tbsp groundnut oil
  • 225g/8oz onions, thinly sliced
  • 2 tbsp coarsely chopped garlic
  • 4 red chillies, seeds removed, thinly sliced
  • 1 tbsp Shaoxing rice wine, or dry sherry
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp caster sugar
  • 3 tbsp chicken stock or water
  • 1½ tbsp thinly sliced spring onions, to garnish

Soak the mushrooms in a bowl just boiled water for 20 minutes.

Combine the beef with the salt, pepper and sesame oil in a bowl.

Drain the mushrooms and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.

Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef and stir-fry for 1-2 minutes. Remove the beef from the wok, add the onions and garlic and stir-fry for 3 minutes. Then add the chillies and continue to stir-fry for 2 minutes.

Pour in the rice wine (or sherry), oyster sauce, soy sauce, sugar and stock or water. Add the chopped mushrooms and the beef, and continue to stir-fry the mixture for 2 minutes, until the beef is thoroughly mixed through.

Add the spring onions just before you serve, then turn the stir-fry out onto a serving platter and serve at once!

Szechuan Beef Stir Fry Recipe from Chef Kwanghi Chan

We are delighted to team up with TV Chef Kwanghi Chan as he will be launching a Limited Edition Rayu in all Aldi Stores on June 6th. His new Mala Black Garlic Peanut Chilli Rayu is a must have in every house hold, adding that professional touch to all your stir-fries and asian dishes. As this is a limited edition we urge you to get a jar as soon as it lands. These recipes will give you some inspiration on how to use this Rayu.

Chilli Rayu is the tomato ketchup of Asia! An every day condiment to add flavour with a bit of spice to your daily dishes.


• 1 flank steak 450 g slices

• 1 tablespoon Irish rapeseed oil

• 3 tablespoons Chinkiang vinegar

• 2 tablespoons Shaoxing wine

• 1 tablespoon light soy sauce

• 1 tablespoon MALA Black Garlic Peanut Chilli Rayu

• 1 tablespoon Doubanjiang (fermented chili bean paste)

• 1/2 cup beef stock (or water)

• 1 tablespoon potato starch or cornflour

• 1/3 cup potato starch or cornflour

• 1/3 cup peanut oil (or vegetable oil)

• 1 bell pepper , thinly sliced

• 1 tablespoon ginger , minced

• 1 tablespoon garlic , minced


Marinate the beef

• Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.

Mix the sauce

• Combine everything for the sauce in a big bowl and mix well.

• When you’re ready to cook, drain the extra liquid from the bowl of beef. Add the potato starch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.

• Heat oil in a large nonstick wok over medium high heat until hot. Add the beef and spread into a single layer in the wok . Separate the beef pieces with a pair of tongs or chopsticks.

• Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.

• Place the wok back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.

• Add the onion, pepper, and MALA peanut chilli rayu. Cook and stir for 1 minute.

• Add the ginger and garlic. Stir a few times to release the fragrance.

• Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.

• Add back the beef pieces. Stir to coat beef with sauce.

• Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.

Recipe Summary

  • ½ cup vegetable broth
  • ⅓ cup low-sodium soy sauce
  • 2 tablespoons honey powder (such as Savory Spice®)
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 3 cloves garlic, minced
  • 1 pinch red pepper flakes
  • 1 tablespoon vegetable oil
  • 1 pound skirt steak, thinly sliced on the diagonal
  • ½ teaspoon salt
  • 2 (14.5 ounce) packages frozen stir-fry vegetables

Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.

Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Chile Beef Stir-Fry

Make a marinade by combining the fish sauce, chile peppers, and garlic in a shallow dish.

Lay beef into the marinade, turning to coat.

Marinate beef in refrigerator 8 hours to overnight.

Remove the beef from the marinade and shake off excess liquid. Discard the remaining marinade.

Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Cook and stir beef in hot oil until hot but slightly pink in the center, 3 to 5 minutes remove from oil with a slotted spoon to a plate lined with paper towel.

Heat remaining tablespoon peanut oil in the skillet cook and stir asparagus in hot oil until tender, about 5 minutes.

Pour beef stock into the pan and bring to a simmer.

Return the beef to the pan. Add the basil and continue cooking until hot, about 1 minute more.

  • 2tbsp oil
  • 2-3 cloves garlic, peeled and sliced
  • 4cm (1½in) piece ginger, cut into fine slices or strips
  • 1 rump steak, about 300g (10oz), cut into fine slices
  • 1 red and 1 green pepper, deseeded and thinly sliced
  • 125g (4oz) mushrooms (chestnut, cup, shiitake or oyster), sliced
  • 100g (3½ oz) mangetout, halved lengthways
  • 300g (10oz) fresh bean sprouts
  • 4 spring onions, trimmed and chopped
  • 3-4tbsp hoisin sauce
  • 2tbsp soy sauce
  • 2tbsp dry sherry
  • Pinch of sugar
  • 250g (8oz) noodles, to serve
  • About 250g (8oz) pak choi, to serve

Heat oil in a wok or frying pan, and fry garlic and ginger over a medium heat until crisp. Take out with a draining spoon and drain on kitchen paper on a baking tray.

Add the meat to the wok and stir-fry for 1 min, take it out of the wok and put on it on the baking tray. Add pepper slices to the wok, cook for 1 min, then add the mushrooms and stir-fry for a min. Add mangetout, then the bean sprouts and spring onions.

Stir in the sauces, sherry and 3tbsp water, with the sugar, then put the beef back in for 30 secs.

Serve with the garlic and ginger sprinkled on top.

To prepare the noodles: Put the noodles in a bowl. Pour boiling water over to cover. Add pak choi leaves and leave for 4 mins.

  • 3 nests dried fine egg noodles
  • 1 tablespoon olive oil
  • 1 red onion, peeled and sliced
  • 1 red chilli, sliced into rounds
  • 2 garlic cloves, peeled and sliced
  • 20g lemongrass paste
  • 400g extra lean stir-fry beef
  • 1 x 600g pack basics peppers, deseeded and sliced
  • 1 carrot, cut into matchsticks
  • ½ x 200g pack tenderstem broccoli, halved vertically
  • 1 x 200g pack pak choi, sliced
  • 1 tablespoon soy sauce

Cook the noodles following pack instructions. Meanwhile heat the oil in a wok and cook the onion for 5 minutes, until beginning to soften. Add the chilli, garlic and lemongrass paste, and cook for a further minute.

Add the beef to the wok and cook for 5 minutes, until browned. Transfer the contents of the wok to a bowl, set aside and keep warm.

Add the peppers, carrot and broccoli to the wok, and fry for 5 minutes, until slightly tender. Add the pak choi and cook for a further 2 minutes, until wilted.

Return the beef to the wok along with the egg noodles and soy sauce, and heat through. Spoon into 4 bowls and serve at once.

Chilli Beef Stir Fry

Chilli beef stir fry. Thin strips of steak, pepper and green beans cooked in a tasty sauce make up this sensational easy, healthy stir fry. Wok to table in just over 30 minutes!

Folks, it&rsquos time to add another delicious new stir fry to the collection of quick healthy meals with this chilli beef stir fry.

I guarantee that the aroma of the kaffir lime leaves, as you stir them around the wok, watching them mingle, imagining and anticipating their flavour, is enough to make you stick your head closer to the cooking of this sumptuous stir fry.

You&rsquoll be so excited to taste that delicious sweet kaffir lime sauce!

This really is a quick healthy meal. One that you can put together really quickly serving two people.

Plus, it&rsquos just packed with protein and dietary fiber!

It took just one trial of this chilli beef stir fry last Sunday for lunch for it to receive that acclaimed pass mark and thumbs up from my other half.

The nodding head and the &ldquommmmm&rdquo, sealing this recipe to be immortalised for ever more into the collection.

There was just one comment. Not enough chilli!

I&rsquod only used half of the whole chilli as I&rsquod thought it might be too hot for her. So right back into the recipe the rest of the chilli went!

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Dinner in a flash: Beef stir-fried with wombok and chilli. Photo: Tamara Dean Difficulty Easy

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