Crispy Chilli Beef

Make this tasty treat for your very own Chinese fakeaway – it’s bursting with flavour and sure to hit the spot!

Makes 2 portions


  • 350g rump steak, sliced into thin strips
  • Salt and freshly ground black pepper
  • 1 medium egg, lightly beaten
  • 100g Juvela Gluten Free White Mix
  • 3tbsp vegetable oil
  • 2 cloves garlic, crushed
  • 1cm piece ginger, peeled and finely chopped
  • 1 small onion, sliced
  • 1 red pepper, sliced into strips
  • 1 small carrot, cut into thin strips
  • 4 spring onions, finely chopped
  • A pinch of chilli flakes
  • Juice of a lime
  • 5 tbsp soy sauce*
  • 2 tbsp rice vinegar
  • 1 tsp honey
  • 1tbsp hot chilli sauce
  • 1tbsp sesame seeds
  • Method

    1. Season the beef strips with salt and pepper, and lightly coat them in the Gluten Free Mix, then dip in egg, then coat again in Mix.
    2. Heat the oil in a large frying pan and pan fry the beef strips for a couple of minutes each side until lightly browned.
    3. Transfer onto a baking tray and pop into a preheated oven (200°C/180°Fan/Gas Mark 6) for 20minutes until crispy.
    4. Meanwhile, to make the sauce, heat a little oil in a large pan and fry the garlic and ginger for a couple of minutes, then add the onions, peppers, carrots, spring onion and chilli flakes.
    5. Stir in the lime juice, soy sauce, rice vinegar and honey and simmer gently for a few minutes, then add chilli sauce (optional).
    6. Remove the beef strips from the oven and add to the pan to coat with the sauce. Perfect served sprinkled with sesame seeds and with egg fried rice and sweet chilli dipping sauce.