Beef stir-fry

Crispy Chilli Beef Recipe

  • 187
  • Total time 20 minutes
  • Difficulty Easy


  • tenderstem® 150g, cut into bite-sized pieces
  • cornflour 2 tbsp
  • Chinese five-spice 2 tsp
  • thin-cut sirloin 2 steaks, fat trimmed and cut into strips
  • groundnut oil or sunflower oil
  • ginger a chunk, grated
  • garlic 1 clove, crushed
  • dried chilli flakes 1/2 tsp
  • soy sauce 2 tbsp, mixed with 2 tsp brown sugar
  • brown sugar 2 tsp
  • rice vinegar 2 tsp


  • Step 1

    Drop the Tenderstem® into boiling water, cook for 1 minute then drain. Mix the cornflour and five-spice and toss with the steak just before you’re ready to fry.

    Step 2

    Heat a shallow pool of oil to hot in a wok or heavy frying pan. Add the steak and fry until crisp and dark golden. Scoop out of the pan then drain the oil, leaving about 1 tbsp behind.

    Step 3

    Add the ginger, garlic and chilli flakes and cook for a minute, then tip in the Tenderstem® and toss for a minute until heated through.

    Step 4

    Add back the beef with the soy and rice vinegar and toss until everything is coated. Serve with rice.

Try one of our other Chinese recipes here…

[image id=”52017″ size=”landscape_thumbnail” align=”none” title=”Chinese Soup Dumplings (Sheng Jian Bao)” alt=”Chinese Soup Dumplings (Sheng Jian Bao)” classes=””]

Nutritional data

  • kcals 441
  • fat 18.2g
  • saturates 5.7g
  • carbs 22.7g
  • sugars 7.5g
  • fibre 2.6g
  • protein 45.2g
  • salt 2.5g

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