Chinese Beef And Chillies

This hot stir-fry is a good choice for lovers of Chinese food who like their dishes spicy rather than sweet and sour.

Chinese Beef And Chillies at


Beef (steak or cubes) 1/2 kg 
Green chillies 12 medium 
Large size Onions 2 medium size 
Cornflour 1/4 cup 
Chicken stock/soup 2-1/2 cups (see how to prepare below) 
Oil 1/4 cup 
Chinese Salt 1 tsp (teaspoon) 
Vinegar 1/4 cup 
Ordinary salt 1/2 tsp 
Soya sauce 1/4 cup 

* chicken stock can be made from boiling wings, neck or bones of chicken in water or if you prefer make it out of store bought maggi cubes.


Thinly slice beef into approximately 1/2 inch, rectangular bitesize pieces. 
Boil these pieces with water and some salt. 
Use enough water to cook the meat until tender (the water should dry up). 
Do not add too much water or cook the meat too long. 
While the meat is boiling, peel and cut the onions into cubes. 
Cut chillies into half lenghtwise and remove the seeds with the tip of a knife.
Handling the chillies with your hands can irritate your hands! 
Make a paste of cornflour with 1 cup of water. 
Heat oil and fry the beef pieces until slightly brown on medium heat. 
Add onion and chillies, frying a little after each addition. 
Add chinese salt, ordinary salt, vinegar, soya sauce and the chickenstock/soup cooking for 2 minutes. 
Before serving bring to boil, add cornflour paste very slowly, stirring to keep lumps from forming. 
Cook for a minute on medium heat for few minutes. 
Serve it with rice. 

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