Chilli Beef & Pepper Stir Fry

Prep Time
Cook Time
Ready In

"Ching, Hue Huang has a wonderful recipe from the orient. I think where it says 1-2 American cups red chillies it means 1-2 red chillies."

Original is 4 servings


  • Serving Size: 1 (182.6 g)
  • Calories 265.4
  • Total Fat - 15.1 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 59 mg
  • Sodium - 508.4 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 1.7 g
  • Sugars - 2.6 g
  • Protein - 23.9 g
  • Calcium - 31.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 76.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Toss the beef slices in the cornflour and set aside.

Step 2

Heat a wok over high heat and add the groundnut oil until it's smoking. Add the garlic, ginger and red chili and stir quickly for a few seconds so they do not burn. Now add the beef slices and stir-fry until browned. Transfer the contents of the wok to a plate with a slotted spoon and set aside.

Step 3

Heat the remaining 1 tablespoon of groundnut oil in a wok, add the red pepper and a little freshly ground black pepper and stir-fry over a medium heat for 4-5 minutes until slightly softened.

Step 4

Return the beef to the wok and stir to mix with the red peppers. Finally pour in both soy sauces, the sesame oil and vegetable stock and heat until bubbling. Serve.

Tips & Variations

No special items needed.

1 Reviews


Very good dish! For the groundnut oil I used peanut oil, only used one red chili (red jalapeno) and 1 red bell pepper. I only had one kind of soy sauce so used 2 teaspoons of that and instead of the vegetable stock used beef broth. My version was probably heavier than the original but a very good dish. Thanks for sharing!


review by:
(27 Apr 2015)

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