Stir-Fried Beef with Pickled Chilli

    37 min

    This Chinese stir fry dish is not only delicious, but it's also quick and easy to make. Tender beef is coated in a spicy pickled chilli sauce. Serve with rice.

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    Serves: 4 

    • 350g beef fillet steak, fat and gristle removed and thinly sliced
    • 2 teaspoons ginger juice, divided
    • 1 tablespoon cornflour, mixed with 1 tablespoon water
    • 1 teaspoon Chinese black vinegar
    • 1/8 teaspoon monosodium glutamate (MSG)
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 4 tablespoons chicken stock
    • 4 1/2 tablespoons vegetable oil
    • 2 teaspoons finely chopped garlic
    • 50g pickled chillies, coarsely chopped
    • 1/4 teaspoon Sichuan peppercorns
    • 50g sliced onions
    • 1/4 teaspoon ground white pepper
    • 2 teaspoons oyster sauce

    Prep:20min  ›  Cook:7min  ›  Extra time:10min marinating  ›  Ready in:37min 

    1. Marinate the beef with salt, 1/2 ginger juice and 1/2 cornflour slurry for 10 minutes.
    2. Make the sauce by mixing together the remaining ginger juice, vinegar, MSG, salt, sugar, cornflour slurry and stock.
    3. Heat the oil in a wok until hot over high heat. Stir-fry the beef for about 1 minute. Add the garlic, pickled chillies, Sichuan peppercorns and onions stir fry.
    4. Stir in the white pepper, oyster sauce and sauce mixture. Stir until the sauce has thickened. Serve.


    Sichuan peppercorns, monosodium glutamate and Chinese black vinegar can be purchased in Chinese/Oriental speciality shops.
    To make ginger juice. Finely choped fresh ginger, place into a fine mesh cloth and squeeze out the juice.

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