Yorkshire Wagyu Crispy Chilli

Crispy chilli Yorkshire Wagyu Asian-style


Recipe provided by Sue Nelson, Yorkshire Food Finder

Crispy chilli Yorkshire Wagyu Asian-style

Serves 4


350g thin cut Yorkshire Wagyu flank steak, very thinly sliced into strips
3 tbsps. cornflour
2 tsps. Chinese five-spice powder
1 tsp. salt.
100ml Yorkshire Rapeseed Oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, finely sliced, green and white parts separated
2 garlic cloves, crushed
Ginger root, thumb-sized, cut into matchsticks
4 tbsps. rice wine vinegar
1 tbsp. soy sauce
2 tbsps. sweet chilli sauce
Noodles or rice to serve.


1. In a bowl, toss the beef strips with the cornflour five-spice powder and salt. Heat the oil in a wok or large sauté pan until smoking hot, then add the beef and cook until golden and crisp. This will only take 2-3 minutes. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tablespoon of oil.
2. Add the pepper, half the chilli, the white parts of the spring onion, garlic and ginger to the pan and stir fry until soft, taking care not to let the garlic and ginger burn.
3. Mix the vinegar, soy, chilli sauce in a jug with 2 tablespoons of water then pour over the vegetables and bubble for a minute or so then add the beef back into the pan and toss well to coat.
4. Serve the beef on noodles or rice, scattered with the remaining chilli and green spring onions.