Go to all recipes
Chinese chilli beef

Chinese chilli beef


We’ve given this takeaway classic a makeover with a tasty homemade sauce. Using one steak between four people keeps it wallet-friendly, too

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1812kj 430kcal
  • Fat
    Med 16%
  • Saturates
    Low 17%
  • Sugar
    Low 12%
  • Salt
    Med 21%

% of adult’s reference intake | Carbohydrates per serving : 60g

Bring Co-op to your front door

Big Bag Option


  • 250g Co-op brown basmati rice
  • 1 Co-op British beef rumpsteak (about 227g)
  • 2 tsp cornflour
  • ½ tsp garlic granules
  • 1 tbsp Co-op vegetable oil
  • ½ x 125g pack Co-op trimmed salad onions, sliced
  • 1 red chilli, sliced
  • 15g ginger, finely sliced
  • 1 red pepper, sliced
  • 1 carrot, cut into matchsticks
  • 300g broccoli florets, thickly sliced
  • 120g pack Co-op mangetout
  • 2 tbsp Co-op light soy sauce
  • 1 tbsp Co-op Thai sweet chilli sauce
  • Juice of ½ orange
  • Handful coriander leaves, to serve


  1. Cook the rice according to the pack instructions
  2. Drain and cover
  3. Toss the steak in the cornflour and garlic, then season
  4. Heat half the oil in a large frying pan over a medium heat
  5. Cook the steak for 3-4 mins each side for medium-rare, or until cooked to your liking
  6. Leave to rest for 5 mins, then cut into thin slices
  7. Meanwhile, heat the remaining oil in the pan over a high heat
  8. Fry the salad onion, chilli and ginger for 1 minute
  9. Add the pepper, carrot and broccoli, then cook for 3 mins
  10. Pour in 50ml water, plus the mangetout, cover and cook for a further minute
  11. Return the steak to the pan, then pour in both sauces, along with the orange juice
  12. Stir-fry for 1-2 mins, then serve on top of the rice, garnished with coriander leaves