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Crispy Chilli Beef

Crispy Chilli Beef
Crispy Chilli Beef

There's nothing better than perfecting the ultimate 'fakeaway' recipe, and this vegan crispy chilli beef is just like the one you get at your local Chinese restaurant.

This spicy, sweet, sticky and crispy dish is not one to miss; a truly magnificent weekend dinner for you and the whole family!


Before you start

Frying pan | Mixing bowl


  • 400g vegan meat (pork or beef), steak or strips
  • 1 cup cornstarch
  • 1 onion
  • 1 red pepper
  • 3 spring onions
  • 3 fresh chillies
  • 2 tsp sesame seeds to serve


  • 1 tbsp light soy sauce
  • 2 tsp ginger garlic paste
  • 2 tsp sesame oil
  • ½ tsp sugar
  • Pinch white pepper

Stir fry sauce

  • 3 tbsp sweet chilli sauce
  • 2 tbsp ketchup
  • 2 tbsp light soy sauce
  • 1 tbsp sugar
  • 2 tsp vinegar


  1. 1.

    Prepare the marinade | Place all the marinade ingredients into a large bowl and mix well | If using steak, cut into strips. Add the vegan meat to the bowl with the marinade, mix well and set aside for 10-15 minutes | Mix all the stir fry sauce ingredients together in a small bowl

    Chop your veggies | Finely slice the onions, pepper, spring onions and fresh chillies

    Cook your meat | One by one, remove the vegan meat strips from the marinade, allow to drip dry for a second then place in a large bowl or baking tray. Coat in cornstarch, ensuring they are well coated on all sides. Reserve the leftover marinade. Place a frying pan on a high heat. Add 200ml sunflower oil and bring to a high heat, then add the vegan meat strips.

    Shallow fry the strips for 2-4 minutes until very crispy, turning frequently. Remove the strips from the oil and and transfer to kitchen paper. Bring the pan back to a high heat, add a splash more oil then the onions and peppers. Fry for 60 seconds then add the chillies and most of the spring onions, Add the sauce and remaining marinade to the pan. Stir on a high heat for a further 2 minutes until the sauce is thick and sticky.

    Finish and serve | Serve with steamed rice, and top with the remaining spring onions and the sesame seeds.