coriander chili beef mince recipe
Coriander Chili Beef Mince
by Liv

Coriander Chili Beef Mince

When I was a child coriander chili beef mince was one of my favourite dishes. It’s a very popular dish within my family and my mother and grandmother used to cook this dish often. I always pigged out on this coriander chili beef mince with a big bowl of rice and my grandmother always felt really proud I loved it so much. My grandmother loves cooking for people and is happy when people walk away from the table feeling pregnant from eating.

Coriander is also known in the Far East as “Chinese parsley”. We use a lot of coriander in our dishes in Taiwan. Coriander has a special fragrance and the taste can really enhance the flavour of the fish.

I had bit of a problem making this dish though. British Supermarkets only sell chopped coriander but in China and Taiwan we can buy whole stalks of coriander. For us the stalks/roots have the most flavour so while this dish has a coriander taste it’s not as strong as I would have liked. So as compensation I added a small amount of celery diced really small to enhance the flavour.

Before service you can deep fry some shredded sweet potato for garnish for this dish. The colour alone of the sweet potato makes this dish look a lot better and it tastes really great.  You can also use Chinese celery instead of coriander if you have problem finding coriander.

Here is another tip to make this dish even more delicious. Don’t use packet mince from a supermarket. I bought rib eye steak (or you can use sirloin steak) and froze it for 40 minutes to 1 hour. The meat will be a little bit hard but not “frozen” hard. Shred the steak first then chop really really finely. Steak chopped up always tastes so much better than mince although it’s really up to you if you want to do this or not.

coriander chili beef mince


Coriander Chili Beef Mince

Course Main Dish
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 people



  • 1 bunch coriander stalk chop finely
  • 400 g rib eye steak or sirloin stake, mince it
  • 2 cloves garlic chop finely
  • 1 chili remove seeds and chop finely

Marinade for beef mince

  • 1.5 tbsp light soy sauce
  • 1/2 tsp sugar
  • 1 tsp sesame oil
  • 1 pinch pepper powder
  • 1 tsp Shaoxing rice wine


  1. Wash the coriander and remove the leaves, chop stalk finely
  2. Take the ribeye (or sirloin) and freeze it for 40 minutes to 1 hour. The meat will be a little bit hard but not frozen hard. Shred the steak first then chop really finely.
  3. Marinade the steak mince with all the seasoning and leave it for half an hour.
  4. Heat the wok with some oil until the oil is smoking and stir fry the steak mince for 10 seconds. Get rid of the oil and place the mince on to a plate.
  5. Heat the wok with some oil. Turn to a low heat and stir fry the garlic and chili first and then add the coriander and stir fry for another 10 seconds. Add a little bit of salt to season it and turn the gas to strong heat and add beef mince to stir fry it together for 1 minute. It’s now ready to serve.


By Liv

Illustrator by day, home chef at night. I worked as a professional chef for many years but now I draw for a living. I now cook just for the love of cooking. The recipes on this website are all influenced by things I have eaten in different locations around the world.

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  1. Chef Dennis

    what a beautiful presentation! I love the sweet potato! masterfully done my friend.
    I hope all is well in your part of the world.

    • admin

      Dear Dennis,
      Thank you for your compliment. I’m ok in my side of world but my job is too tired and starting to harm my back recently. So I walk like a old lady at moment and can’t live without my back brace lol. I wish you all the best and hope you’re doing great in your side of world. 😉

  2. Peggy

    I love the fact you’ve served this atop the shredded sweet potato! It makes this dish so vibrant and enticing =)

    • admin

      Thank you, Paggy!
      I’m glad you like my dish. Cheers!

  3. Jessica

    I must have been missing out when I was younger! I can’t believe I’ve never had this before. This looks beautiful and delicious!

  4. Becs@Lay the table

    I love the look of this recipe! Your website is fabulous and I’ve been digging around for lots of new recipes. I’m massively addicted to asian food. I’ve added you to my blog reading list now so I won’t miss any of your posts 🙂

  5. Rachie

    thank you for submitting a great recipe. I hope your back is stronger now.

  6. Paul

    Love this dish, not tried the sweet potato part but the beef/chilli/coriander works so well together.

    • admin

      Hi Paul,

      Thank you for your comment. Just like what you said in your comment. The beef,chilli and coriander works so well together. 😀

      Please try the sweet potato part. You might like it.

  7. Rosemary

    Hi there, Can you tell me how to do the shredded sweet potatoe?

    • admin

      Hi Rosemary,

      The way I prepared the shredded sweet potato:

      1. Heat up the oil for deep-fry the sweet potato.
      2. Peel and julienne the sweet potato.
      3. Deep-fry it as soon as you finish julienned the sweet potato. I don’t soak the sweet potato in the water before I deep-fry it so I do this procedure really quickly. That’s why I start heating up the oil first, then use the time the oil reaching the right temperature (180 degree celsius) to julienne the sweet potato.



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