Restaurant-Style Beef Chilli (Indo-Chinese) Recipe

Beef chilli is the Indo-Chinese classic everyone orders — crispy fried beef tossed in a glossy, spicy-savoury sauce with onions, capsicum and green chillies. This restaurant-style beef chilli recipe is easy to nail at home with lean boneless beef. Here’s how we make it at The Cut House, Bangalore.

Dry or gravy?

This recipe makes chilli beef (dry) — ideal as a starter. For a gravy version, just add ½ cup more stock/water with an extra teaspoon of cornflour slurry at the end. Use lean boneless fatless beef cut into thin strips so it crisps up fast.

Ingredients (serves 3–4)

• 500 g boneless fatless beef (or boneless curry cut), thin strips
• Marinade: 2 tbsp cornflour, 1 tbsp soy sauce, 1 egg, ½ tsp pepper, salt
• 1 onion & 1 capsicum, cubed
• 4–5 green chillies, slit; 1 tbsp ginger–garlic, chopped
• 2 spring onions, chopped
• Sauce: 2 tbsp soy sauce, 1 tbsp green chilli sauce, 1 tbsp tomato ketchup, 1 tsp vinegar, ½ tsp sugar, 1 tsp cornflour in ¼ cup water
• Oil for frying

Method

1. Marinate & fry. Coat the beef strips in the marinade, rest 20 minutes, then deep- or shallow-fry until crisp and golden. Drain.
2. Stir-fry the base. In 1 tbsp oil on high heat, toss ginger–garlic, green chillies, onion and capsicum for 2 minutes — keep them crunchy.
3. Sauce it. Add the mixed sauce and let it bubble, then add the fried beef and toss until every piece is coated and glossy.
4. Finish. Scatter spring onions and serve hot.

Chef’s tips

• Cut the beef thin and against the grain for tenderness.
• High heat, quick toss — that’s the secret to restaurant “wok” flavour.
• Fry the beef in batches so it crisps instead of steaming.

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