Crispy Chilli Beef delivers bold heat and satisfying crunch in under half an hour, making it perfect for weeknight dinners. The quick sear locks in juiciness while chipotle paste, chili flakes, and cream create a velvety, smoky sauce, and a sprinkle of cheese adds indulgent richness. Fresh herbs finish the dish with bright contrast.

Thinly sliced flank steak coated in a creamy chipotle sauce, topped with melted cheddar and sprinkled with parsley and c

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Ingredients

1 pound (450 g) flank steak, thinly sliced against the grain
2 Tbsp unsalted butter
6 cloves garlic, peeled and minced
1 Tbsp chipotle paste
1 tsp chili flakes
¼ cup heavy cream
½ cup grated sharp cheddar cheese
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh cilantro
½ tsp flaky sea salt
¼ tsp cracked black pepper

Step-by-step cooking of Crispy Chilli Beef Stir‑Fry

Step-by-Step Instructions

1. Pat the beef strips dry with paper towels; season with salt and pepper.
2. Heat a large skillet over high heat, melt butter until foaming, then add the beef in a single layer.
3. Sear without stirring for 2 minutes until a deep brown crust forms, then flip and cook another 1‑2 minutes.
4. Reduce heat to medium, stir in minced garlic and cook 30 seconds until fragrant.
5. Add chipotle paste and chili flakes, stirring to coat the meat; cook 1 minute to develop flavor.
6. Pour in heavy cream, scraping the pan bottom, and simmer 2‑3 minutes until the sauce thickens slightly.
7. Sprinkle grated cheese, stirring until melted and the sauce becomes glossy.
8. Remove from heat, toss in chopped parsley and cilantro, then serve immediately over rice or noodles.

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Tips for Success

Dry the beef thoroughly; moisture prevents proper browning.
Slice the steak against the grain for maximum tenderness.
Do not overcrowd the pan; work in batches if needed.
Add the cream after the chili paste to avoid burning the spices.
Finish with fresh herbs off the heat to preserve their bright flavor.

Storage

Cool the leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium‑low heat, adding a splash of cream if the sauce has thickened. The beef can be frozen for up to 1 month; thaw overnight and reheat as above.