Crispy Chili Beef |

Posted on

17 September 2012


Jeff Low, Head Chef of Chi’zen Chinese Restaurant

Crispy Chili Beef


Beef tenderloin, thinly sliced strips - 120g
Mixed Capsicum Green, Red and Yellow, sliced – 45g
Sliced Carrot – 50g
Garlic Chopped – 10g
White Onion Sliced – 10g
Red Chili Sliced – 10g
Celery Sliced – 10g
Potato Starch/Corn flour – 5g
Chili Sauce 60 ml


  • Coat the beef strips in the starch and shake off any excess
  • Deep fry for 30 seconds until crispy remove and leave to one side on kitchen paper
  • In a hot wok sauté the capsicum, carrot, onion, celery and garlic for around 30 seconds and remove from the heat
  • Add the deep fried beef and chili sauce to the wok and return to the heat
  • Cook for a further 30 seconds over high heat mixing well
  • Remove from the heat when the sauce glazes the beef and serve
Cooks Note

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