Crispy Chilli Beef with Cashews

This is a dead easy Chinese dish that takes no time at all and is perfect for a quick lunch or if you’re entertaining. You can make it as spicy as you like but this one should be ok for most palates. This recipe will serve 2.


For the sauce:

2 Cloves of garlic (crushed)

1/2 Inch of Ginger (grated)

5 tbs Tomato Sauce

1 tsp Toasted Sesame Oil

1 tbs Clear Honey

1 tbs Light Soy

1 tbs Dark Soy

1 Red Chilli (finely chopped)

1/2 tsp Chinese Five Spice

1 tbs Rice Wine

Few drops of lemon juice

Pinch of salt and pepper.


  1. Combine everything in a bowl and set aside while you prepare the beef and stir fry vegetables.


For the stir fry


Sirloin steak (about 1 inch think and trimmed of all fat)

4 Spring Onion (finely chopped)

1/2 Red Pepper

1/2 Green Pepper

1 Banana Shallot

2 tbs Cashew Nuts

1 Red Chilli

1 Clove of Garlic Sliced

3 tbs Cornflour

1/2 tsp Chinese Five Spice

2 tbs Dark Soy


  1. First slice up the beef in to thin strips then marinade in the soy and five spice for 30 minutes to and hour.
  2. Heat a deep fat fryer or pan to 18o degrees.
  3. Take the cornflour and five spice and roll the beef in it until totally coated. Drop in to the oil and cook for about 1-2 minutes or until crispy.
  4. Take out of the oil then drain on some kitchen paper.
  5. Heat the wok with a little oil then drop in all your vegetables and cook for about a minute before adding in your beef then the sauce. Cook for another minute before serving. You can eat it with rice or noodles it’s up to you. Finally slice the red chilli and drop in to the hot oil until crispy then scatter over the dish.






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