Chilli Beef

Ingredients

• 500 g (1/2 kg)beef
• 45 ml (3 tbsp)soya sauce
• 15 ml (1 tbsp)chilli sauce
• 15 ml (1 tbsp)tomato sauce
• 5 ml (1 tsp)ground black pepper
• 7.5 ml (1/2 tbsp)finely chopped ginger and garlic
• 2green chillies, chopped
• 2 mediumonions, cut into cubes
• 240 ml (1 cup)beef stock
• 2.5 ml (1/2 tsp)cornflour
• to tastesalt
• as neededoil
• to tastespring onion or parsley leaves, for garnish

Instructions

1. 1

   Cook the beef

   Cook the beef with salt until tender, then set it aside and keep the cooking stock.

2. 2

   Sauté the aromatics

   Heat oil in a pan. Add the ginger, garlic, onion and green chilli, and sauté for 5 minutes.

3. 3

   Add the beef

   Add the cooked beef to the pan and stir well.

4. 4

   Stir in sauces

   Add the soya, chilli and tomato sauces, mix well and sauté for 5 minutes.

5. 5

   Thicken the stock

   Mix the cornflour into the beef stock, then pour it into the pan with the beef.

6. 6

   Cook the gravy

   Stir for 2 minutes.

7. 7

   Check the thickness

   Once the gravy has thickened, take the pan off the heat.

8. 8

   Garnish and serve

   Finish with spring onion or parsley leaves.

What is chilli beef?

Chilli beef is a popular Indo-Chinese style dish, combining Chinese-inspired stir-frying and sauces with flavours that are familiar in South Asian cooking. This version serves the beef in a thick, savoury gravy rather than as a dry stir-fry.

The mix of soya, chilli and tomato sauces gives the gravy its salty, spicy and slightly sweet character. Beef stock carries those flavours around the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 44g protein, 15g carbs, 32g fat.

Beef supplies most of the protein and fat, while the onions and sauces contribute much of the carbohydrates and sugars. Serve it with a moderate portion of rice and add vegetables to round out the plate.

The beef and its stock

Beef: Cook it until tender before adding it to the pan, as the later sauté is brief and mainly brings the flavours together.

Stock: Keep the liquid from cooking the beef for the gravy. The recipe calls for a cup; if you have less, make up the difference with additional beef stock.

Building the flavour

Aromatics: Sauté the ginger, garlic, onion and green chilli for the full 5 minutes so their flavours soften and spread through the oil.

Sauces: Stir all three sauces through the beef and cook for another 5 minutes. Taste before adding extra salt, since soya sauce and stock can already be salty.

Getting a smooth gravy

Cornflour: Mix it thoroughly into the cold or cooled stock before adding it to the pan; this helps prevent lumps.

Thickness: Stir for 2 minutes, then check the gravy. It should cling to the beef; take the pan off the heat once it has thickened.

Adjusting the heat

Green chillies: The recipe uses two, but their heat can vary. Remove the seeds for a gentler result, or use fewer chillies if you prefer mild food.

Chilli sauce: Its heat and sweetness also vary by brand, so taste the finished gravy before adding any extra.

Serving the dish

Rice: Serve the beef and gravy with steamed rice to soak up the sauce.

Fresh finish: Add spring onion or parsley just before serving for a fresh contrast. A simple vegetable side works well alongside the rich gravy.

Recipe notes & tips

• Cut the onions into similarly sized pieces so they cook evenly.
• Keep the cooked beef covered while preparing the aromatics to help it stay moist.
• Stir the cornflour into the stock until no dry clumps remain.
• Taste the gravy before seasoning further, as the sauces may be salty.
• Garnish just before serving so the herbs stay fresh.

Variations

• Milder chilli: Use one green chilli and a less fiery chilli sauce.
• Extra vegetables: Add sliced peppers with the onions and sauté them until just tender.
• More ginger: Increase the chopped ginger for a brighter, warmer flavour.
• Parsley finish: Use parsley instead of spring onion for a fresh herbal garnish.
• Thicker gravy: Mix a little more cornflour with stock before adding it, then cook until the sauce thickens.

Common mistakes to avoid

• Adding raw beef at the end: The recipe expects cooked beef; cook it until tender first and reserve its stock.
• Lumpy cornflour: Stir it into the stock before it reaches the pan.
• Overcooking the aromatics: Sauté them for 5 minutes, keeping the heat moderate so they do not burn.
• Adding salt too early: Check the finished gravy first because soya sauce and stock can add plenty.
• Leaving the gravy unattended: Stir as it thickens so it does not catch on the bottom of the pan.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat in a pan until steaming hot throughout, adding a splash of water or stock if the gravy has thickened too much.

Frequently asked questions