Crispy Chilli Beef

Healthier than your standard takeaway, we’ve made it as low calorie as we could, without losing that crispiness and intense flavour that we all love. It’s okay to indulge sometimes!

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Cook: 45 mins


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Cut any excess fat from steak then slice into long, thin strips. Transfer beef strips to a large bowl, along with Beef Marinade ingredients, then, using your hands, massage marinade into beef strips. Add cornflour to a separate, large bowl, then add beef strips, in batches, to cornflour and mix until beef is coated all over.
Heat 2 tbsp of groundnut oil in a large pan, until very hot, and add beef strips. Cook beef for 5-10 mins, until crispy all over, then remove from pan and place on a kitchen towel to any drain excess oil.
Heat remaining tsp of groundnut oil in the same, then add onion and pepper. Fry for 3-4 mins on high heat before adding garlic, ginger and red chilli. Cook for 2 mins, then add soy sauce, sweet chilli sauce, ketchup, rice wine vinegar, tomato puree, honey and a splash of water to loosen sauce. Simmer sauce for a few mins before adding beef back to pan and tossing to combine.
Serve on basmati rice with sesame seeds and chopped coriander.

Nutritional Info

Per serving (with 125g of rice):

Cals – 634

Carbs – 93g

Protein – 27g

Fat – 19g


Serves 3


  • Tbsp of dark soy sauce.
  • 3 tbsp of sweet chilli sauce.
  • 2 tbsp of ketchup.
  • 3 tbsp of honey.
  • Tbsp of tomato puree.
  • 3 tbsp of rice vinegar.


  • 1 egg.
  • Tbsp of soy sauce.
  • Tsp of Chinese five spice.
  • Salt and pepper, to season.

The rest:

  • 250g of frying steak.
  • 100g of cornflour + seasoning.
  • 2 tbsp of groundnut oil, for frying beef.
  • Tsp of groudnut, for stir frying veg.
  • 3 cloves of garlic - finely chopped.
  • Thumb sized cube of ginger - finely chopped.
  • 2 red chillies - sliced.

To serve:

  • 125g of basmati rice per person, sesame seeds and chopped coriander.

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