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Save money with this Chinese dish at home
Blackpool Gazette
|August 30, 2025
Hong Kong chef and content creator shares a great recipe
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The exact origins of this dish are unknown, but some believe it may come from a Sichuanese dish of beef strips stir-fried with plenty of chilli, says Emma Chung.
"The takeaway version has more sauce, and the secret to mine is Sriracha, which adds just a bit of heat and tang to complement the beef.
"For a spicier version, feel free to stir-fry the beef with the fresh chilli rather than using it just as a garnish."
Ingredients (Serves 2-4)
Time: 30 minutes
400g tenderloin or rump steak, very thinly sliced into shreds
Neutral cooking oil, for frying
½ onion, thinly sliced
½ red bell pepper, thinly sliced
2 garlic cloves, finely chopped
1 large red chilli, thinly sliced
For the marinade:
Esta historia es de la edición August 30, 2025 de Blackpool Gazette.
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