Beef Chili Dry Recipe

Overview

This beef chili dry recipe makes a savory, mildly saucy stir-fry with tender beef, crisp bell peppers, onions, and plenty of fresh chili flavor. The sauce clings to the meat rather than pooling in the pan, which makes it ideal with steamed rice, fried rice, or naan.

For the best texture, slice the beef thinly across the grain and cook it in batches if necessary. The beef should be browned at the edges and just cooked through, while the peppers remain bright and slightly crisp.

Ingredients

• 500 g beef steak, such as sirloin, rump, or boneless chuck, thinly sliced across the grain
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon rice vinegar or white vinegar
• 1 teaspoon freshly grated ginger
• 3 garlic cloves, finely chopped
• 1/2 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 3 tablespoons neutral cooking oil, divided
• 1 medium onion, cut into thick petals
• 1 large green bell pepper, cut into 2.5 cm pieces
• 1 large red bell pepper, cut into 2.5 cm pieces
• 4 to 6 fresh green chilies, sliced diagonally; use fewer for less heat
• 2 spring onions, sliced, with the white and green parts separated
• 1 tablespoon tomato ketchup
• 1 tablespoon chili-garlic sauce
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 60 ml water or unsalted beef stock
• 1/4 teaspoon salt, plus more only if needed
• 1 tablespoon chopped fresh cilantro, for serving

How to make it

1. Slice and marinate the beef. Pat the beef dry with paper towels, then slice it across the grain into strips about 5 mm thick. In a bowl, combine the beef with 1 tablespoon soy sauce, oyster sauce, vinegar, ginger, half of the chopped garlic, black pepper, and cornstarch. Toss until every piece is lightly coated. Leave it for 15 to 20 minutes while you prepare the vegetables. Do not leave the beef at room temperature for longer than 30 minutes.

2. Mix the finishing sauce. In a small bowl, stir together the ketchup, chili-garlic sauce, 2 teaspoons soy sauce, sugar, water or stock, and salt. Having this ready prevents the beef from overcooking while you measure the sauce.

3. Heat the pan properly. Place a large wok or wide skillet over medium-high heat for 1 to 2 minutes. Add 1 tablespoon of oil. The oil should look fluid and shimmer quickly; if it smokes heavily, lower the heat briefly before adding the beef.

4. Sear the beef in batches. Add half the beef in a single layer. Cook for 60 to 90 seconds without moving it, then stir-fry for another 30 to 60 seconds. The pieces should have browned edges and no raw-looking centers, but they do not need to be fully tender yet. Transfer them to a plate and repeat with another tablespoon of oil and the remaining beef. Crowding the pan causes the beef to release water and steam instead of browning.

5. Stir-fry the vegetables. Add the final tablespoon of oil to the pan. Add the onion and the white parts of the spring onions. Stir-fry for 1 minute, then add the bell peppers and sliced green chilies. Cook for 2 to 3 minutes, stirring frequently, until the onion begins to soften but the peppers still have a firm bite. Add the remaining garlic and cook for 30 seconds, just until fragrant.

6. Bring everything together. Return the beef and any collected juices to the pan. Pour in the prepared sauce and toss continuously for 1 to 2 minutes. The cornstarch from the beef should make the sauce glossy and thick enough to coat the meat. The dish is ready when the beef is cooked through, the sauce clings to the ingredients, and the peppers remain colorful rather than collapsed.

7. Finish and taste. Turn off the heat and fold in the green parts of the spring onions. Taste carefully before adding more salt because the soy sauce and oyster sauce are already salty. Scatter with cilantro and serve immediately.

Expert tips

• Choose the right cut: Sirloin or rump gives the quickest tender result. If using chuck, slice it very thinly and expect a slightly longer cooking time; thick pieces can remain chewy in a fast stir-fry.
• Slice across the grain: Look for the long muscle fibers and cut across them, not along them. Shorter fibers make each bite easier to chew.
• Adjust the heat realistically: For a milder dish, remove the seeds from the green chilies and use 2 chilies. For more heat, use bird's-eye chilies or add 1/4 teaspoon crushed red pepper to the sauce.
• If the sauce is watery: Remove the beef and vegetables with a slotted spoon, then boil the sauce for 1 to 2 minutes until reduced. Return everything to the pan and toss.
• If the beef is tough: The most common causes are thick slices, overcrowding, or prolonged cooking. Slice thinner next time and sear in batches. You can also add 1 tablespoon water to the pan, cover for 2 minutes, and check whether the beef softens, though this will produce a less dry finish.
• If the dish is too salty: Add a handful of unsalted bell pepper or a splash of water, then balance with a small squeeze of lime or 1/2 teaspoon sugar. Avoid adding more soy sauce while correcting the flavor.
• For a thicker, more restaurant-style coating: Mix 1 teaspoon cornstarch with 1 tablespoon cold water and add it during the final minute. Stir until the sauce turns glossy, then remove from the heat.

Serving and storage

Serve the beef chili dry immediately with steamed basmati rice, plain noodles, fried rice, or warm naan. A crisp cucumber salad or simple raita can balance the heat without adding another heavy dish. For another richly spiced meat preparation with a thick sauce, see this mutton karahi recipe.

Refrigerate leftovers in a shallow airtight container within 2 hours of cooking. They keep for up to 3 days in the refrigerator. Reheat in a skillet over medium heat with 1 tablespoon water, stirring until steaming hot throughout; avoid repeatedly reheating the same portion. The peppers will be softer after storage, but the flavor will remain good.

Frequently asked questions

What cut of beef is best for beef chili dry?

Sirloin, rump, or another tender steak works best because it cooks quickly. Boneless chuck can also be used, but it should be sliced very thinly across the grain and may need slightly longer cooking.

How do I keep the beef tender?

Slice it across the grain, coat it lightly with cornstarch, use a very hot wide pan, and cook in batches. Overcrowding and prolonged cooking are the main reasons the beef becomes tough.

Can I make this beef chili dry recipe without oyster sauce?

Yes. Replace the oyster sauce with 1 tablespoon hoisin sauce or 2 teaspoons soy sauce plus 1/2 teaspoon sugar. The flavor will change slightly, but the sauce will still coat the beef well.

How spicy is this recipe?

With four to six fresh green chilies and chili-garlic sauce, it is moderately hot. Reduce the chilies to two, remove their seeds, and use a mild chili-garlic sauce for a gentler version.

Can I prepare the beef chili dry ahead of time?

You can slice and marinate the beef and chop the vegetables several hours ahead, keeping both covered in the refrigerator. Cook the stir-fry close to serving time because the peppers lose their crisp texture as they sit.

More from FoodNotes

• mutton karahi recipe