Chinese Chile Beef Stir-Fry

Updated May 01, 2018

This hot stir-fry is a good choice for lovers of Chinese food who like their dishes spicy rather than sweet and sour.

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins, plus marinating

Cooking Time10 min

Cooking Time - Text10

Cooking MethodStir-frying



Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe CourseMain Course

Dietary ConsiderationDiabetic, Healthy, Lactose-free, Low Carb


MealDinner, Lunch

Taste and TextureHot & Spicy, Meaty


  • 3 tbsp soy sauce, preferably dark sauce
  • 2 tbsp rice vinegar
  • 1 tsp Chinese five spice powder
  • 1lb (450g) beef round steak, cut into thin strips
  • Freshly ground black pepper
  • 4 tbsp vegetable oil
  • ½ red bell pepper, seeded and thinly sliced
  • 1 fresh hot red chile, seeded and finely chopped
  • 1 garlic clove, crushed and chopped
  • 1 tsp peeled and grated fresh ginger
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1 tsp cornstarch
  • ½ cup beef stock
  • Few drops of Asian sesame oil
  • Wok or large deep frying pan


  1. Mix the soy sauce, vinegar, and five spice powder together in a bowl. Add the beef and toss well. Season well with black pepper. Cover and refrigerate for at least 2 and up to 12 hours.

  2. Heat 2 tbsp oil in a wok over high heat. Add the bell pepper and stir-fry until crisp-tender, about 3 minutes. Add the chile, garlic, and ginger and stir-fry for 1 minute. Add the broccoli and snow peas and stir-fry for 2 minutes. Transfer to a platter.

  3. Add the remaining oil to the wok and heat over high heat. Drain the beef from the marinade, reserving the marinade. Add the beef to the wok and stir-fry for 1 minute. Return the vegetables to the wok and pour in the marinade. Dissolve the cornstarch in the stock, and stir into the wok. Stir-fry the steak and vegetables until the sauce is boiling.

  4. Transfer to a plate, drizzle with the sesame oil, and serve at once.

  5. Variation:

  6. Chicken Chile Stir-fry: Substitute skinless and boneless chicken breast for the beef.

Notes :

  1. Nutritional Benefits: Low GI if served with extra stir-fry vegetables rather than rice or noodles.


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