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Crispy Chilli Beef (Healthy Homemade Fakeaway Style!)

Today we are celebrating Chinese New Year with a delicious healthy version of one of our favourite Chinese takeaway dishes – crispy chilli beef  – since it is the Year of the Ox!

  • 500g lean steak (rump) 
  • 1 egg 
  • 2 tbsp flour 
  • 2 tsp Chinese 5 spice 
  • 1 red pepper 
  • 25g ginger 
  • 2 spring onions 
  • 1 large carrot 
  • 4 garlic cloves 
  • 4 tbsp dark soy sauce 
  • 1 tbsp tomato puree 
  • 1-2 tbsp sriracha (use less if you don’t like spice) 
  • 2 tbsp rice wine vinegar/white wine vinegar 
  • 1 tbsp honey 
  • 100ml water 
  • 1 tsp oil 
How to make

Crispy Chilli Beef

  1. Put the steak in the freezer for about 20-30 minutes before cooking. This will help to cut the steak thinly. 
  2. Preheat the oven to 200C and line a baking tray with greaseproof paper. 
  3. Beat an egg in a bowl. In a separate bowl combine the flour and Chinese 5 spice. 
  4. Cut the steak into thin strips. Dip into the egg and then coat in the flour. Place on to the prepared baking tray. Repeat until all strips are coated 
  5. Once all beef strips are on the baking try, coat all strips with aa few sprays of Frylight. Bake in the oven for 20-25 minutes. 
  6. Meanwhile, combine the dark soy sauce, tomato puree, sriracha, rice wine vinegar, honey and water in a bowl and set aside. 
  7. Deseed the red pepper, scrape the skin off the ginger and peel the carrot. Thinly slice all vegetables and finely chop or mince the garlic. 
  8. Heat oil in a wok over medium-to-high heat. Add all vegetables and stir fry for 5 minutes. 
  9. Add the sauce to the wok and allow to simmer for 3-5 minutes. 
  10. Stir in the cooked beef strips and serve immediately. 
Nutritional Information

This recipe serves 4, each serving contains: 


Energy: 389kcal 

Fat: 7.3g 

Saturated fat: 2.6g 

Carbohydrate: 27.3g 

Sugars: 14.2g 

Fibre: 2.4g 

Protein: 51.0g 

Salt: 3.87g