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Ambassadors Recipe Chilli Beef

Chinese New Year Recipe

Dear Ambassadors,

Dear Shorefield Country Park Ambassadors,

It is Chinese New Year on the 10th of February so I thought I would try and inspire you to try my favourite take away recipe of Crispy Chilli Beef, with Noodles and Prawn Crackers. I have included the ingredients and step by step instructions.


  • 350g thin cut minute steak very thinly sliced into strips
  • 3 tbsp cornflour
  • 2 tsp Chinese five-spice powder
  • 100ml vegetable oil
  • 1 red pepper thinly sliced
  • 1 red chilli thinly sliced
  • 4 spring onions sliced, green, and white parts separated
  • 2 garlic cloves crushed
  • thumb-sized piece ginger cut into matchsticks
  • 4 tbsp rice wine vinegar or white wine vinegar
  • 1 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 2 tbsp tomato ketchup
  • cooked noodles, to serve (optional)
  • prawn crackers to serve (optional)



    Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.

    STEP 2

      Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.

      STEP 3

        Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.

        STEP 4

          Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but do not let the garlic and ginger burn.

          STEP 5

            Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.

            STEP 6

              Bubble for 2 mins, then add the beef back to the pan and toss well to coat.

              STEP 7

                Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

                Kung hei fat choi,

                From Simon your Head Chef at Shorefield Country Park.

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