Best 6 Chile Beef Stir Fry Recipes

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

CRISPY CHILLI BEEF

Steps:

• Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
• Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.
• Toss together to coat the steak. It will be a sticky mixture.
• Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
• You will probably need to work in two batches, so when the oil is hot, add in half the beef - a strip at a time - and spread it out.
• Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
• Using a slotted spoon or tongs, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
• Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
• Once you've removed all the beef from the pan, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
• Add in the sliced onion and cook for 2 minutes until slightly softened.
• Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
• Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp sweet chilli sauce to the pan.
• Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
• Add the beef back in, give it a stir and heat through for 1-2 minutes - until the beef is hot.
• Serve with rice or noodles.

BEEF STIR-FRY

Steps:

• Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
• In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
• Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

CHILI BEEF STIR-FRY WITH SCALLIONS AND SNOW PEAS

Steps:

• Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
• Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate.
• Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately sprinkled with remaining scallions.

CRISPY CHILI BEEF RECIPE BY TASTY

Steps:

• Slice the steaks into thin strips and place into a small bowl.
• Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
• Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
• Place on some tissue to soak up the excess oil and set a aside.
• Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
• Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
• Stir in the beef steaks until evenly coated.
• Garnish with spring onion and red chilies.
• Enjoy!