Chilli Beef
Take your taste buds on a bold and savory adventure with this irresistible Chilli Beef recipe! Packed with tender slices of sirloin or flank steak, crisp red bell peppers, and a fiery kick from fresh red chilies, this dish is a flavor-packed stir-fry that comes together in just 35 minutes. A harmonious blend of soy sauce, hoisin, and oyster sauce creates a glossy, umami-rich sauce, perfectly coating the beef and veggies for a restaurant-quality meal right in your kitchen. Garnished with fresh spring onions and optional sesame seeds, this dish is as visually appealing as it is delicious. Serve it over steamed rice or noodles for a hearty meal that balances heat, savoriness, and a touch of sweetness—ideal for weeknight dinners or entertaining at home. Make this chili beef your go-to recipe for a quick, spicy, and satisfying Asian-inspired feast!
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Recipe Information
Ingredients
- 500 grams beef (sirloin or flank, thinly sliced)
- 2 tablespoons vegetable oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 2 pieces red chili (finely sliced, adjust to heat preference)
- 1 medium red bell pepper (thinly sliced)
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 100 milliliters beef stock
- 1 teaspoon sugar
- 2 pieces spring onions (diagonally sliced for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
In a small bowl, mix the soy sauce, hoisin sauce, oyster sauce, cornstarch, and sugar. Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the thinly sliced beef and stir-fry for 3-4 minutes until browned. Remove the beef from the wok and set it aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and minced garlic. Stir-fry for 2 minutes until fragrant.
Add the red chili and red bell pepper. Stir-fry for another 2 minutes until the vegetables soften slightly.
Return the cooked beef to the wok, then pour in the prepared sauce mixture. Add the beef stock to the wok and stir well to coat everything evenly.
Allow the mixture to simmer for 4-5 minutes, stirring occasionally, until the sauce thickens and the beef is tender.
Taste and adjust the seasoning as needed (e.g., add more soy sauce for saltiness or chili for heat).
Remove from heat and garnish with sliced spring onions and sesame seeds if desired.
Serve hot over cooked rice, noodles, or with your favorite side dish.
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 3381 mg | 147% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 27.6 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2528 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
