Crispy Chilli 'Beef'

0:20 m

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! Top tip: make a double batch and save the leftovers for our Chinese Takeaway Waffle Fries!

Start cooking ➞




For the dish

<item-todo-done>400g plant-based meat - pork or beef steak or strips<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>3 fresh chillies<item-todo-done><item-todo-done>100g cornstarch<item-todo-done><item-todo-done>200ml sunflower oil - or enough to coat the base of your frying pan by 1cm<item-todo-done><item-todo-done> salt<item-todo-done>

For the marinade

<item-todo-done>2 tbsp light soy sauce<item-todo-done><item-todo-done>4 tsp ginger & garlic paste<item-todo-done><item-todo-done>4 tsp toasted sesame oil<item-todo-done><item-todo-done>1 tbsp sugar<item-todo-done><item-todo-done> Pinch of white pepper<item-todo-done><item-todo-done>2 tbsp ketchup<item-todo-done>

For the stir fry sauce

<item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>3 tbsp sweet chilli sauce<item-todo-done><item-todo-done>2 tbsp light soy sauce<item-todo-done><item-todo-done>2 tsp vinegar<item-todo-done>

To serve

<item-todo-done>2 tsp sesame seeds<item-todo-done><item-todo-done> cooked rice or noodles<item-todo-done>

Before you start

Frying pan | Mixing bowl | Kitchen paper

Prepare the marinade and sauce

  • Place all the meat marinade ingredients into a large bowl and mix well
  • Add the vegan meat to the bowl with the marinade (cutting the steak into strips, if using), mix well and set aside for 10-15 minutes
  • Mix all the stir fry sauce ingredients together in a small bowl

Chop your veggies and prepare your side

  • Finely slice the onions, pepper, spring onions and fresh chillies (deseed if you're not great with spice)
  • If necessary, start preparing your rice or noodles according to package instructions before frying your meat and vegetables

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, and reserve the leftover marinade
  • Place a frying pan on a high heat
  • Add enough sunflower oil to fully coat the base of your pan around 1cm deep and bring to a high heat, then add the vegan meat strips, shaking off any excess flour before frying
  • Shallow fry the strips for 2-4 minutes or until golden and very crispy, working in batches if necessary and turning frequently
  • Remove the strips from the oil and transfer to kitchen paper
  • Drain and wipe out pan of excess oil

Cook your vegetables

  • 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, then briefly mix the beef into the pan to coat in the sauce

Finish and serve

  • Serve on top of steamed rice or noodles, and top with the remaining spring onions and the sesame seeds
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