Classic Kidney Bean Chilli
A rich, warming kidney bean chilli simmered with tomatoes, peppers, and gentle spice for an easy family dinner.
Crispy Chilli Beef
Crispy Chilli Beef is a takeaway-style favourite you can make at home with better texture and fresher flavour. Thin beef strips are coated and fried until crisp, then quickly tossed in a glossy sweet-spicy sauce with peppers and onion.
Serve with steamed rice and spring onions for a punchy, satisfying supper that comes together quickly once prepped.
Method
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- Toss beef with 2 tablespoons soy sauce, 2 tablespoons cornflour and sesame oil. Leave for 10 minutes while preparing the vegetables and sauce.
- Mix the sauce: 3 tablespoons soy sauce, sweet chilli sauce, rice vinegar and 1 tablespoon cornflour with a splash of water.
- Heat oil in a wok or large frying pan over high heat. Fry beef in batches until browned and crisp, then set aside.
- In the same pan, stir-fry onion and peppers for 2 to 3 minutes so they stay slightly crisp.
- Add garlic and ginger for 30 seconds, then pour in the prepared sauce and cook until glossy and lightly thickened.
- Return beef to the pan and toss quickly to coat. Serve immediately with steamed rice and spring onions.
Ingredients
- 1 tsp Rice Vinegar
- 1 Red Pepper sliced
- 400 g Beef strips thinly sliced
- 3 tbsp Vegetable Oil for frying
- 1 medium Onions sliced
- 2 Spring onions sliced, to garnish
- 5 tbsp Soy Sauce divided
- Steamed rice, to serve
- 1 Yellow Pepper sliced
- 3 tbsp Sweet chilli sauce
- 1 tsp Sesame Oil
- 2 cloves Garlic minced
- 4 tbsp Cornflour divided
- 1 tsp Ginger finely grated
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