Saturday, 15 September 2012

{Recipe} Beef & Chilli Stir-Fry

When I first tried this recipe I swear to God there was a party in my mouth and I declared that it was by far the BEST meal I'd ever cooked!


500g beef rump, trimmed and sliced

1 onion, halved and sliced thickly (red is good but brown works well too)
2 long red chillis, sliced thinly (seeds out if you don't do hot, seeds in if you like a bit of heat!)
2 garlic cloves, crushed
3cm piece of ginger, peeled and finely grated
1 red capsicum, sliced thickly
1 yellow capsicum, sliced thickly (I like to mix the colours up with 3 smaller capsicums. Red, yellow AND  orange)
2 tbsp peanut oil
1 tsp cornflour
2 tbsp soy sauce
2 tbsp shao hsing (Chinese cooking wine)

Steamed rice to serve. Jasmine works well.


  1. Place cornflour in a small bowl. Add soy sauce. Stir until smooth. Add wine and 1 tbsp cold water. Stir to combine.
  2. Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2-3 minutes or until just cooked. Transfer to bowl.
  3. Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until softened. Add chilli, garlic and ginger. Stir-fry for 30 seconds or until fragrant. Add capsicum. Stri-fry for 2 minutes or until just tender. 
  4. Return beef to the wok. Add sauce mixture. Stir-fry for 1 minute or until heated through.
  5. Serve with rice.

Chinese wine can be found in the international section of most supermarkets. If you can't find it dry cooking sherry works too!

serves 4

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  1. i need another 'reaction' to tick. none of them apply for delicious :)

    1. Your wish is my command. I have added a "delicious" button ;)

    2. This is my favorite recipe because it was a beef and chili. This kind of recipe was perfect during rainy season.


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