Deep Fried Sticky Chilli Beef

Posted by Keejays Limited on

The Taste Keejays of Suffolk Jong Po Sauce  is a traditional Pekinese Sauce which has been specially made so you can recreate the takeaway favourite, Deep Fried Chilli Beef, at home. 

Deep Fried Sticky Chilli Beef

Prep time: 15 minutes 
Cooking time: 20 minutes 
Chef's tip: You can use leftover roast beef to make this recipe too - simply cut into bite-size pieces, coat in a light dusting of flour and fry until crispy. 


  • 300g stewing steak
  • 100g carrots, sliced julienne / into thin strips 
  • 100g corn flour 
  • 300ml vegetable oil 
  • 220g pouch of Jong Po Sauce 
  • 2 spring onions, thinly sliced 
  • 1/2 red chilli, thinly sliced into rings 
  • Rice - cooked as packet instructions 


  • Slice the stewing steak into thin slices, then coat with the cornflour, shaking of the excess.
  • Heat 300ml of vegetable oil in a wok or small pan and fry the beef in small batches until thoroughly cooked and crispy. Place on a plate lined with a paper towel to drain excess oil. 
  • Carefully remove the vegetable oil from the wok leaving approx. 1 tbsp. Reheat the oil and add the Jong Po Sauce. Return the beef and add the carrots to the pan. 
  • Toss well until all is well coated, and serve alongside the rice and top with the spring onion and chilli rings. 
  • For a quicker version, simple stir fry thin slices of beef with carrot and add the Jong Po Sauce to coat and heat though. Serve as above. 
Buy our Jong Po sauce here:


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