Crispy baked chilli beef with sweet pepper sauce
Crunchy strips of beef in a sticky sweet chilli glaze, baked rather than deep fried and free from the main allergens.
- Time45 min
- LevelMedium
- Costabout £3.85 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the beef in the cornflour until coated, then in 2 tbsp of the oil.
- 2
Spread the beef on a large lined tray in one layer. Bake for 15 minutes, turning once, until crisp and golden.
15 min - 3
Cook the rice following the packet instructions.
12 min - 4
Heat the remaining oil in a wok. Stir fry the pepper and carrot for 3 minutes, then add the garlic and chillies for 1 minute.
4 min - 5
Add the sweet chilli sauce, tamari, vinegar, purée and 4 tbsp water. Bubble for 2 minutes until sticky.
2 min - 6
Tip in the crispy beef and toss for 30 seconds only, so it stays crunchy. Scatter with spring onions and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.