Crispy Chilli Beef

Product code: CHILLIBEEF

The ultimate "Fake"away dish that got a lot of love online when I posted it.  One of our favourite Bitish Chinese restaurant staples; sticky, crispy and sweet with a gently tickle of chili heat.

  • 500g rib eye steak
  • 100g cornflour
  • 1tsp salt
  • 200ml vegetable oil
  • Sprinkle of sesame seeds


  • 220ml orange juice or juice of two oranges
  • ½ orange zest
  • ½ lemon juice
  • 100ml sweet chilli sauce
  • 50ml clear plum sauce
  • 2 tbs light soya sauce
  1. Begin by putting one steak in between two pieces of cling film and using a rolling pin or something heavy, bash till it is around 1cm thick. Repeat with the other one. This will make your meat go further and help tenderise it too.
  2. Chiffonade the beef by rolling the slices of beef tightly into a cigar. Cut into thin long strips, about 1cm thick.
  3. Unroll the strips onto a tray. Mix with salt and cornflour. Make sure the strips are fully covered with cornflour.
  4. Place sauce ingredients in a mixing bowl and mix well. Pour onto a frying pan and simmer on low for about 10 - 15 mins on medium heat till thick and coats the back of a spoon.
  5. In the meantime, heat a pan or wok with oil till 180C. To test, sprinkle some cornflour onto oil and it should sizzle immediately to the surface if oil is hot enough.
  6. Place strips into hot oil and fry till very crispy. When you lift the meat out, it shouldn’t flex at all. Do this in small batches. Remove and drain on kitchen paper. Repeat till all the beef has been fried.
  7. When your sauce is ready, place beef into the thickened sauce. Stir fry to coat for 1 min. Turn heat off. Sprinkle with sesame seeds.
  8. Serve with plenty of plain rice