Chilli beef and pepper stir fry

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By: Ching-He Huang From: Market Kitchen

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This recipe is classed as easy

Rating 3.19 / 5 (185 votes)

Prep time:
15 min
Cook time:
10 min

Ching-He Huang whips up a quick and easy stir fry with the addition of garlic, ginger and chili to for a true taste of the Orient


1. Toss the beef slices in the cornflour and set aside.

2. Heat a wok over high heat and add the groundnut oil until it's smoking. Add the garlic, ginger and red chili and stir quickly for a few seconds so they do not burn. Now add the beef slices and stir-fry until browned. Transfer the contents of the wok to a plate with a slotted spoon and set aside.

3. Heat the remaining 1 tablespoon of groundnut oil in a wok, add the red pepper and a little freshly ground black pepper and stir-fry over a medium heat for 4-5 minutes until slightly softened.

4. Return the beef to the wok and stir to mix with the red peppers. Finally pour in both soy sauces, the sesame oil and vegetable stock and heat until bubbling. Serve.


  • 400 g fillet steak, sliced
  • 2 tbsp cornflour
  • 3 tbsp groundnut oil
  • 5 cm ginger, peeled and grated
  • 1-2 American cups red chilli, seeds removed, finely chopped
  • 2-3 cloves garlic, sliced
  • 2 red peppers, cut into chunks
  • 2 tsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp hot vegetable stock
  • 1 tsp sesame oil

Tips and suggestions

Chicken and prawn dumplings

  • Prepare all the ingredients first because once the cooking has started on the wok, you won't have time.

  • Do not cook with sesame oil - it burns very easily and should only be used for seasoning.

  • Heat the oil until smoking, then add the herbs - fresh garlic, ginger - and stir very quickly so that they don't burn.

  • Usual rules for adding to the wok are: herbs first, then protein (prawns, beef, chicken etc), finally the vegetables, seasoning and then lastly cooked noodles or cooked rice, delicate herbs (coriander and spring onion last).

  • If making a saucy stir fry, after adding the vegetables, add some stock and then finally thicken with cornflour and water mixture when the stock has come to the boil, seasoned with delicate herbs like coriander or spring onion.

  • For the perfectionist stir fry, heat the oil, add the garlic etc, cook the protein then scoop out onto a plate. Return to the wok, some oil, then cook the vegetables and then finally return the meat to the dish and then season together.

  • The best wok I now use is non stick carbon steel with one handle (allows you to pick it up in one hand and then the other is free to manoeuvre the food) - you can get the cast iron woks and then season yourself but when washing do not use a metal scourer or you will take the seasoning off. Just wash with warm water and use a soft sponge.

  • To season, use some tongs, add oil in the wok and then hold some paper towels using the tongs and then "burn the paper" and rub this over the wok to blacken it.

  • Woks are great for all steaming, deep frying, shallow frying and braising.

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Latest Comment


This tastes great. I meant to do 5 stars! I added in broccoli and cashew nuts but expect it would have been fab sticking to the original menu. New fav for this household!

MelanieD43016 MelanieD43016  Posted 04 Sep 2013 10:28 AM

This must be a millionaires stir fry!
400grammes of sliced fillet steak is just short of £20 where I come from!!
If I were to spent that kind of money on steak it would be eaten as it comes, as a steak!!!
Meat for a stir fry or curry for that matter would be chuck or braised steak.


melmau66 melmau66  Posted 03 Sep 2013 10:50 AM

fantastic ,though I also added 4 spring onions at the last stage

daioP50422 daioP50422  Posted 04 Jul 2013 5:19 PM

Really love this.

sineadk sineadk Posted 27 Apr 2012 4:50 PM

Have made this dish at least once a week since I first tried it, sometimes adding extra veg such as mange tout or mushrooms. Fast and easy. Turns out every time - even when Ive forgotton to add veg stock.

AileenW3941 AileenW3941 Posted 11 Feb 2012 12:11 PM

Made this without the cornflour and it still tasted fab....Love it really quick recipe

BankoleO47927 BankoleO47927 Posted 27 Oct 2011 2:17 PM

Can anyone tell me how many chillies make 1-2 American Cups please?

SandyM24677 SandyM24677 Posted 23 Jul 2011 1:17 PM

What a fab recipe.My husband and i loved it.Very tasty and easy to make.5 star recipe!!!

lauraM64628 lauraM64628 Posted 10 Feb 2011 1:25 PM

Dougie150 Dougie150 Posted 17 Jan 2011 6:49 PM

Fantastic recipe. Easy to follow, just get all the chopping done prior to starting cooking. Loved it and cant wait to cook it again.

HEATHERM96869 HEATHERM96869 Posted 10 Jan 2011 10:55 AM

Made this last night. Was impressed with how tasty it actually was! Much nicer than a store-bought sauce. I also added some mange tout and noodles which seemed to work well.

The beef fillet was delicious, although perhaps a little pricey to use every time.

Jimmy Big Legs Jimmy Big Legs Posted 16 Jul 2008 11:03 PM