Chilli Beef

After a very hectic week, last Sunday, I decided to make a double batch of this chilli beef thinking I could pop half of it in the fridge for the next day. But, believe me, it was all gone in minutes. The good news is that it turned out to be a big winner. It was REALLY good. I have to admit, stopping myself from eating them was kind of impossible.

This chilli beef screams ‘Chinese’ from every angle. It is sweet, spicy, and moreover irresistible. If you want, you can add more veggies, like broccoli or snow peas. I’m pretty sure they will taste great with the saucy beef.

More Beef Recipes:

• Indian Beef Curry
• Bombay Beef Curry 
• Beef Masala 
• Indian Beef Stew 
• Instant Pot Beef Curry
• Beef Coconut Curry
• Beef Madras
• Beef Vindaloo
• Beef Korma
• Beef Stroganoff
• Beef Biryani

Chilli Beef

Stir fried beef pieces and veggies coated in Chinese sauce.

5 from 46 votes

Print Pin Rate

Course: Beef

Cuisine: Indo-Chinese

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author :Nish Kitchen

Servings 4

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Ingredients

MetricUS Customary

• ▢ 500 g beef fillet
• ▢ 1 big onion
• ▢ 3 - 4 garlic cloves
• ▢ 3 - 4 cm ginger
• ▢ 7 - 8 small green chillies
• ▢ 1 small capsicum 1 cup of diced capsicum
• ▢ 1 beef stock cube
• ▢ 3 tablespoon soy sauce
• ▢ 1 and ½ tablespoon sweet chilli sauce
• ▢ 1 teaspoon ground black pepper
• ▢ Oil

Instructions

• To start with, cut the beef fillet into thin strips.
• Heat oil in a wok and fry beef strips over high heat until lighly browned. Set aside.
• Meanwhile dice capsicum and onions. Then slice garlic, ginger, and green chillies. (I've used both green and red chillies here. I've also removed the seeds to make them less spicy)
• Heat more oil in the same pan over low heat, and fry garlic first, and then ginger until lightly browned.
• Now add in the diced onions, and cook, stirring, for 2-3 minutes or until softened. Throw in the green chillies and fry again.
• Add capsicum and fry again. Return the fried beef strips to the pan and mix well. Stir in soy sauce and sweet chilli sauce. Sprinkle with ground black pepper and crushed beef stock cube. Give it a good stir. Turn up the heat again, and fry, stirring continuously, for 2-3 minutes.
• To serve, place the chilli beef in a serving bowl, and garnish with sliced spring onions.

Notes

• If you like more sauce, combine together 1 tablespoon cornstarch (corn flour) with 3 tablespoons water and add it alongside soy sauce and sweet chili sauce

Nutrition

Serving: 1g | Calories: 447kcal | Carbohydrates: 17g | Protein: 38g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 121mg | Sodium: 355mg | Fiber: 2g | Sugar: 9g

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