Crispy chilli beef recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 534 calories / serving
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Get your chopsticks ready and rustle up this speedy stir-fry. Loaded with crispy beef and kale, it's perfect for a quick midweek meal.

  1. Cook the rice following the pack instructions, then set aside.
  2. Heat the vegetable oil in a wok until almost smoking. Meanwhile, combine the cornflour, Chinese five spice and a pinch of salt in a bowl. Toss the strips of beef in the cornflour mixture to coat.
  3. In a bowl, mix the soy, lime juice and chilli sauce, then set aside.
  4. Cook the beef in the wok in two batches, each for 2-3 mins, until golden and crispy. Transfer to kitchen paper to drain and discard the oil. Once finished, discard any vegetable oil left in the wok.
  5. Heat the sesame oil in the wok over a medium-high heat, then add the chilli, ginger and garlic. Cook for 30 secs, then add the pepper and cook for 2 mins, stirring often. Add the kale and cook for a further 2-3 mins, stirring often, until it has wilted.
  6. Return the beef and the soy mixture to the wok. Cook for 2-3 mins, then serve with the rice.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 240g long grain rice
  • 100ml vegetable oil
  • 2 tbsp cornflour
  • 1½ tsp Chinese five spice
  • 340g pack beef medallion steaks, cut into ¼cm thick strips
  • 1½ tbsp soy sauce
  • 2 limes, juiced
  • 1 tbsp sweet chilli sauce
  • 2 tsp sesame oil
  • 1 red chilli, halved, seeded and sliced
  • 20g ginger, peeled and finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1 yellow pepper, finely sliced
  • 206g pack curly kale
  • Energy 2250kj 534kcal 27%
  • Fat 21g 30%
  • Saturates 4g 20%
  • Sugars 5g 6%
  • Salt 1.2g 21%

of the reference intake
Carbohydrate 63.1g Protein 26.8g Fibre 1.2g


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