Chinese Chile Beef Stir-fry Recipe

Name: Chinese Chile Beef Stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp soy sauce, preferably dark sauce; 2 tbsp rice vinegar; 1 tsp Chinese five spice powder; 1lb (450g) beef round steak, cut into thin strips; Freshly ground black pepper; 4 tbsp vegetable oil; 1/2 red bell pepper, seeded and thinly sliced; 1 fresh hot red chile, seeded and finely chopped; 1 garlic clove, crushed and chopped; 1 tsp peeled and grated fresh ginger; 1 cup broccoli florets; 1 cup snow peas; 1 tsp cornstarch; 1/2 cup beef stock; Few drops of Asian sesame oil; Wok or large deep frying pan

Servings: persons

3 tbsp soy sauce, preferably dark sauce
2 tbsp rice vinegar
1 tsp Chinese five spice powder
1lb (450g) beef round steak, cut into thin strips
Freshly ground black pepper
4 tbsp vegetable oil
1/2 red bell pepper, seeded and thinly sliced
1 fresh hot red chile, seeded and finely chopped
1 garlic clove, crushed and chopped
1 tsp peeled and grated fresh ginger
1 cup broccoli florets
1 cup snow peas
1 tsp cornstarch
1/2 cup beef stock
Few drops of Asian sesame oil
Wok or large deep frying pan

1
Mix the soy sauce, vinegar, and five spice powder together in a bowl.
2
Add the beef and toss well.
3
Season well with black pepper.
4
Cover and refrigerate for at least 2 and up to 12 hours.
5
Heat 2 tbsp oil in a wok over high heat.
6
Add the bell pepper and stir-fry until crisp-tender, about 3 minutes.
7
Add the chile, garlic, and ginger and stir-fry for 1 minute.
8
Add the broccoli and snow peas and stir-fry for 2 minutes.
9
Transfer to a platter.
10
Add the remaining oil to the wok and heat over high heat.
11
Drain the beef from the marinade, reserving the marinade.
12
Add the beef to the wok and stir-fry for 1 minute.
13
Return the vegetables to the wok and pour in the marinade.
14
Dissolve the cornstarch in the stock, and stir into the wok.
15
Stir-fry the steak and vegetables until the sauce is boiling.
16
Transfer to a plate, drizzle with the sesame oil, and serve at once.
17
Variation:
18
Chicken Chile Stir-fry: Substitute skinless and boneless chicken breast for the beef.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tbsp soy sauce, preferably dark sauce, 2 tbsp rice vinegar, 1 tsp Chinese five spice powder, 1lb (450g) beef round steak, cut into thin strips, and more.

Yes, Chinese Chile Beef Stir-fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Chile Beef Stir-fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions