Indo-Chinese Chilli Beef Fry


Chilli Beef fry is a handy dish to have in your arsenal, particularly for those busy days when you’re running low on time to cook. Beef is of course, a Kerala favourite, as is Indo-Chinese. Interestingly, this dish is one of the few Indo-Chinese dishes that pairs just as well with Kerala porotta as it does with fried rice. Even for those who don’t get excited about meat dishes, this dish is appealing. For the meat lovers, this is a sure winner.

How to prepare chilli beef in 3 steps

  1. Marinate beef
  2. Shallow fry
  3. Saute fried beef with onions, garlic and sauces.

What can you serve chilli beef with?

Serve this dish at parties, to wow your guests with an excellent starter. As I mentioned earlier, it can also be served alongside fried rice or kerala porotta as part of a main course. Similarly, other exciting dishes that are favourites at parties are my prawns ghee roast and pulpy grape juice.

Indo-Chinese Chilli Beef Fry

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins



  1. Wash and drain beef. Add soy sauce, oyster sauce,crushed pepper and chilli paste to the beef. Rub well and keep it aside for a min of 30 min.

  2. Add cornflour and coat the beef pieces in cornflour. Shake off the excess.

  3. Heat an iron skillet or a heavy bottom pan on high flame. Add 4 tbsp of sesame oil. Spread beef strips on the skillet. Fry on high flame, turning in between so that the beef pieces are fried well.Shallow fry all of the beef strips and keep aside. Add more oil if required.After frying, all the pieces should be crisp on the outside and tender inside.

  4. Pour 2 tbsp of oil to the same skillet and saute sliced onions until it starts to change colour. Add julienned garlic and saute for a few min before adding the peppers. Saute on high flame for a few min and add fried beef strips. Toss on high flame.

  5. Add oyster sauce and crushed pepper. Toss on high flame until the beef is coated in the sauce.Garnish with spring onions. Serve warm.


Beef - Use tenderloin as it is more delicate and tender and cooks fast.  Beef can be marinated upto two days. Care should be taken not to over fry the beef. Over fried beef will be dry inside.

Less sodium oyster sauce - is highly recommended for this recipe. If you are using regular oyster sauce, reduce the quantity as it's quite salty.

Salt - As the sauces contain salt, no additional salt is required.

Jalapeno peppers - are quite hot. So I recommend deseeding them. It can be substituted with regular green peppers or capsicum. 

Chilli paste -I have used store bought chilli paste here. 

Keywords: beef, meat, chilli beef, chinese, indo chinese, stirfry,drybeef, easy recipes, quick recipes, lazy day recipes, simple recipes, street style recipes, starters, party snacks, maincourse, party recipe, christmas lunch
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