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Sweet & Sticky Chilli Beef

Delicious Sweet and Sticky Beef, ideal for that Weekend Fakeaway, perfect Served with Noodles or Egg Fried Rice

Serves 4 - Approx. 590KCal Per Portion

Ingredients (Serves 4 - 540 KCal Per Portion)

  • 800g Flank Steak/Frying Steak

  • 3 Tbsp Rice Wine Vinegar

  • 1 Tbsp Light Soy Sauce

  • 1 Tbsp Dark Soy Sauce

  • 2 Tbsp Tomato Ketchup

  • 2 Tbsp Sweet Chilli Sauce

  • 3 Tbsp Cornflour

  • 1 Tbsp Chinese Five Spice

  • 4 Tbsp Cooking Oil

  • 1 Red Bell Pepper (Sliced)

  • 1 Red Chilli (Sliced)

  • 1 Green Chilli (Sliced)

  • 2 Garlic Cloves (Crushed/Grated)

  • 2 Tsp Ginger Paste

  • 3 Spring Onions (Chopped


  1. Firstly, make the Sauce: Mix together the Rice Wine, Light Soy Sauce, Dark Soy Sauce Tomato Ketchup & Sweet Chilli Sauce and set aside.

  2. Cut the Flank Steak into strips.

  3. In a large bowl, combine the Cornflour & Five Spice then toss in the beef until completely coated.

  4. Add the Cooking oil to a large Wok and heat to medium-High Heat, fry the meat until Crispy

  5. Remove the meat and set aside on a piece of kitchen roll, this helps absorb any excess oil and prevent it from going soggy

  6. In the same Pan, over Medium-High heat, fry the Bell Pepper, Red Chilli & Green Chilli for 3-4 minutes.

  7. Add the Garlic and Ginger to the pan and cook for a further 2-3 minutes.

  8. Poor in the sauce and cook for 2-3 minutes until it thickens slightly.

  9. Add the Crispy Beef back to the Wok with 2 of the Spring Onions and coat everything in the sauce.

  10. Serve topped with the remaining Spring Onion and Enjoy with Noodles or Egg Fried Rice.

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