Back to Recipe Menu

Crispy beef with onion & chilli


  • Toast the Szechuan peppercorns in a dry pan. Then grind using a mortar or pestle (or in a food processor).
  • Transfer the ground peppercorns to a large bowl and add the cornflour and salt. Mix well and then toss in the steak until well coated. Set aside for 15-30 mins.
  • To make the sauce, heat 1 tbsp oil in a pan (or wok) and gently saute the ginger and garlic. Add the soy, chilli flakes and honey. Mix well, scraping the bottom of the pan as you do so. Then remove from the heat.
  • Add 2 tbsp fresh oil to the beef and mix well with your hands until separated.
  • Heat oil for deep frying in a large heavy-bottomed pot or deep fryer to about 190°C. Then carefully cook the beef until crisp, in 3-4 batches. Drain well on kitchen paper towels.
  • Then fry the carrot matchsticks in batches and also drain well. 
  • Warm up the sauce and toss in the beef and carrots. Then serve in individual bowls on a mound of steamed rice with a garnish of spring onion.


  • 3 tspn Szechuan peppercorns
  • 2 tspn cornflour
  • a pinch of sea salt flakes
  • 400 gm fillet (or rump) steak, cut into matchsticks
  • vegetable oil
  • 1 heaped tbsp grated ginger
  • 2 garlic cloves, crushed
  • 3 tbsp soy sauce
  • 1 tspn dried chilli flakes
  • 1/3 cup honey
  • 2 medium carrots, cut into matchsticks
  • 2 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm