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Beef chilli dry in a wok, ready to serve.
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5 from 5 votes

Beef Chilli dry, a Chinese style hot spicy beef

Read notes for the cut of beef and adjust chilies to taste.
Course Dinner Recipes
Cuisine Pseudo-chinese, World
Diet Gluten Free
Keyword Beef chili dry, Hot and spicy beef
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 477kcal


For beef

  • 500 gram beef use tenderloin, sirlion, undercut, flank steak or frying beef, see notes.
  • 3 tablespoon flour
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 1 tablespoon soy sauce
  • Few tablespoons of oil to fry

For stir fry

  • 2 tablespoon sesame oil or any neutral oil
  • tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoon chilli garlic sauce or 1 tablespoon sweet chilli sauce
  • ½ chicken cube or bullion see notes.
  • 2 tablespoon soy sauce
  • 2 tablespoon brown sugar or 1 tablespoon regular sugar
  • 1 tablespoon vinegar
  • ½ tablespoon red chilli flakes use less or skip as per heat preference
  • cup thickly sliced onion about 1 large onion
  • 1 cup thickly sliced capsicum
  • 4-6 green chillies deseeded, julienned (skip to reduce spice)
  • 1 tablespoon cornflour mixed in ¼ cup water
  • ¼ cup green onions sliced to garnish


  • Cut beef steak into thin strips by cutting across the grain on meat. Transfer to a mixing bowl and pat dry with a kitchen towel, if moist.
  • Add cornflour, salt and pepper, mix well.
  • Heat 1 tablespoon oil in a non-stick pan or wok. Add ⅓ of beef strips and fry for 1-2 minutes on medium heat until golden.
  • Add another 1-2 tablespoon of oil and fry another batch of the beef strip. (If the pan has any burnt bits, wipe it with a paper towel before introducing the second batch and add 1 tablespoon oil or as needed to fry.)
  • Similarly, fry all the strip in 3-4 batches without crowding the pan, set aside.
  • For stir-fry
  • Heat 1 tablespoon oil in the same pan. Fry ginger, garlic for 1 minute until sizzling hot.
  • Add chicken cube, soy sauce, chili garlic sauce, brown sugar, vinegar, and red chili flakes, mix well.
  • Stir in sliced onion, capsicum and green chilies, fry for 2 minutes until slightly soft.
  • Add the fried beef and mix well. (If your beef is under-cooked, you can cook for 2-3 minutes by covering the pot on medium heat.)
  • Make cornflour slurry by mixing cornflour and water. Add to the wok. Cook for 1 minute until sauce thickens and shines.
  • Just before serving toss garnish with sliced green onions (green parts only) and serve.


  • Beef: Choose any frying beef that has low cooking time and will be cooked easily in 2 minutes. Do not overcook beef just a light golden juicy look is best. If you use stewing beef it will be hard then you must tenderize it before frying. But I recommend to avoid it.
  • Veggie options: Mushroom, matchstick carrots, broccoli, baby corn, and colored bell are the best options.
  • Chicken bullion: In Chinese stir-fries, Ajinomoto is added which is unhealthy. I recommend using MSG-free chicken or beef broth cube or paste or powder. If you wish to use fresh liquid beef broth instead, use low-sodium and dry out the excess fluid on high heat before adding veggies.


Calories: 477kcal