Craving restaurant-style Chinese beef at home?
Learn how to make the perfect Beef Chilli Dry with Mansoor Sajjad in this ultimate masterclass!
Packed with bold flavors, tender beef, and just the right amount of spice, this Chinese-style favorite is perfect for lunch, dinner, or a special dawat.
Serve it with fried rice or garlic rice and enjoy a restaurant-style meal right at home!
#BeefChilliDry #BeefRecipe #SuperChef
Beef Chilli Dry Recipe
Prep Time: 25 minutes
Marination Time: 15–20 minutes
Cooking Time: 15 minutes
Total Time: Approximately 40 minutes
Servings: 4–5
Ingredients
For Marination
Boneless beef – 1 kg
Egg – 1
Cornflour – 2 tbsp
Oil – 2 tbsp
Chilli sauce – ¼ cup
Vinegar – 1 tbsp
Salt – 1 tsp
Chilli flakes – ½ tbsp
For Chilli Dry Sauce
Water – 1 cup
Stock cube – 1
Thai chilli sauce – 3 tbsp
Oyster sauce – 1 tbsp
Soy sauce – 1½ tbsp
Salt – ½ tsp
Black pepper – 1 tsp
Sugar – ½ tbsp
Sesame oil – ½ tsp
Cornflour – 2 tbsp
Chilli flakes – ½ tbsp
For Beef Chilli Dry
Oil – 3 tbsp
Green chillies – ½ cup (8–10), sliced
Ginger – ¼ cup, julienned
Fried beef
Prepared chilli dry sauce
Oil – as required, for deep-frying
Method
Prepare the Beef
In a bowl, add boneless beef, egg, cornflour, oil, chilli sauce, vinegar, salt, and chilli flakes.
Mix everything well until the beef is evenly coated.
Marinate for 15–20 minutes.
Heat oil over low-medium heat and deep-fry the marinated beef for 2–3 minutes, or until cooked and lightly golden. Remove and set aside.
Prepare the Chilli Dry Sauce
In a bowl, add hot water and the stock cube. Mix well until the stock cube dissolves.
Add Thai chilli sauce, oyster sauce, soy sauce, salt, black pepper, sugar, sesame oil, cornflour, and chilli flakes.
Mix thoroughly until all the ingredients are well combined.
Prepare Beef Chilli Dry
Heat 3 tbsp oil in a wok or pan over high heat.
Add the sliced green chillies and julienned ginger. Toss for about 1 minute.
Add the fried beef and prepared chilli dry sauce.
Cook on high heat for 3–4 minutes, stirring continuously, until the sauce thickens and coats the beef well.
Serve hot with egg fried rice.
Chef’s Tip: For the best texture, cook the final dish on high heat so the sauce coats the beef without making it soggy.
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