If you’re in the mood for something crispy, sweet, and a little spicy, this crispy chilli beef is a great choice. Thin strips of steak are fried until crunchy and then coated in a sticky sauce full of flavor. It’s a popular dish at many Chinese takeouts, but now you can make it at home with simple ingredients and easy steps.
Why We Love This Crispy Chilli Beef Recipe
You know that feeling when you’re staring at a takeaway menu, overwhelmed with choices, and you always end up circling back to your favorite? That’s what crispy chilli beef is for many people—it’s reliable, flavorful, and incredibly comforting. This homemade version delivers the crunch you expect with none of the sogginess. The sweet and spicy sauce clings to each crispy piece, offering you that sticky, crave-worthy bite every single time. It’s quick, satisfying, and adaptable for weeknights or special dinners alike. And best of all? You get to control the spice, the sweetness, and the texture. It’s your favorite takeout, upgraded.
Ingredients about Crispy Chilli Beef
To make this crispy chilli beef, you don’t need a long shopping list. Everything you need can be found in most grocery stores, and the flavors come together in perfect harmony. The key is in the balance: crispy meat meets a bold sauce.
- 360 g (about ¾ lb) thin-cut sirloin steaks, cut into thin strips
- 1 small egg
- 4 tbsp cornflour (cornstarch)
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp white pepper
- 4½ tbsp sunflower oil, divided
- 1 medium onion, sliced into thin strips
- 1 red chilli, finely sliced (remove seeds if you prefer less heat)
- 1 tsp minced fresh ginger
- 3 garlic cloves, minced
- 2 tbsp rice vinegar
- 3 tbsp dark soy sauce
- 2 tbsp tomato puree (paste)
- 6 tbsp caster sugar (superfine sugar)
- 2 tbsp tomato ketchup
- 2 tbsp sweet chilli sauce (Thai-style recommended)
How to Make Crispy Chilli Beef Directions
Start by preparing your beef. Place the steak strips in a large bowl and crack in the egg. Use your hands or a spoon to mix well, coating the beef evenly in the egg. Next, sprinkle the cornflour, salt, black pepper, and white pepper over the egg-coated beef. Toss everything together until the beef is fully coated. It should be a sticky mix, which is ideal for getting that crisp finish later.
Heat a large frying pan or wok over high heat. Add 3 tablespoons of the sunflower oil and let it get hot—this is crucial for crispiness. Working in two batches, add the beef to the pan a few strips at a time. Spread them out so they don’t stick together. Let the beef fry for about 5–6 minutes until each piece turns a deep golden brown. Don’t stir too often; just flip the pieces a few times to keep the coating intact. Once cooked, remove the beef using a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with the second batch, adding 1 tablespoon of oil if needed.
After cooking all the beef, turn the heat down to medium. Add the remaining ½ tablespoon of oil to the pan. Toss in the sliced onion and cook for about 2 minutes until softened slightly. Stir in the chopped red chilli, minced garlic, and ginger. Keep stirring for about 30 seconds so nothing burns.
Now it’s time for the sauce. Pour in the rice vinegar, soy sauce, tomato puree, caster sugar, ketchup, and sweet chilli sauce. Stir everything together and bring it to a boil. Let the sauce bubble for 2–3 minutes until it starts to thicken slightly. Return the crispy beef to the pan and stir to coat each piece in the glossy sauce. Cook for another 1–2 minutes to ensure everything is hot and well combined.
Serve immediately while the beef is still crispy. Pair with hot rice or noodles for a complete meal.
How to Serve Crispy Chilli Beef
To make the most of this dish, serve your crispy chilli beef over a bowl of fluffy jasmine or basmati rice. The rice helps soak up that sweet and spicy sauce and balances the crunch of the beef. You can also serve it with stir-fried vegetables like bok choy, bell peppers, or sugar snap peas to round out your meal with some color and freshness.
If you prefer noodles, toss the beef with egg noodles or rice noodles just before serving. Garnish with a few slices of fresh chilli or a sprinkle of green onions for an added burst of flavor and presentation. For a fun dinner idea, you can even make lettuce wraps using crisp romaine or iceberg leaves—just pile in the beef, add a touch of sauce, and enjoy a handheld version of this dish.
Expert Tips: Crispy Chilli Beef
- Use Cold Steak: Place the steak in the freezer for about 30 minutes before slicing. This makes it easier to cut into thin strips, which fry up crispier.
- Don’t Overcrowd the Pan: Cook the beef in small batches. If you add too much at once, the temperature will drop and your beef will turn soggy instead of crisp.
- Minimal Stirring: While frying, avoid moving the beef too much. Letting it sit undisturbed for a few minutes creates that golden crust.
- Pre-make the Sauce: Mix your sauce ingredients together before you start cooking. That way, you can quickly pour it in without scrambling.
- Serve Immediately: This dish is at its best right after cooking. The longer it sits, the more the crispiness fades—so don’t delay once it’s done!
How to Store Crispy Chilli Beef
Crispy chilli beef is best enjoyed right away, but if you need to store leftovers, place them in an airtight container in the fridge. They’ll stay fresh for up to two days. When reheating, use a hot frying pan or oven to try and bring back some of the crunch. The microwave works too, but expect a softer texture. You can add a splash of water or a spoon of sauce to keep it moist during reheating.
Freezing is possible, but keep in mind that the texture of the beef won’t stay crispy after thawing and reheating. If you freeze it, let it cool first, then store in a sealed container. Thaw in the fridge overnight before reheating thoroughly in a hot pan.
Variation of Crispy Chilli Beef
There are many ways you can make this dish your own. If beef isn’t your favorite, try chicken breast or thighs cut into thin strips. You can follow the same coating and frying method. Tofu also works well for a vegetarian version—just press and dry it first so it gets crispy.
You can swap out the sweet chilli sauce for sriracha if you prefer more heat, or use honey instead of sugar for a slightly different sweetness. Add extra vegetables like julienned carrots or bell peppers to the sauce for color and crunch.
If you’re short on time, you can even use leftover roast meat like chicken or lamb. Just coat it in cornflour and fry it briefly to reheat and crisp up before tossing in the sauce.
FAQ about Crispy Chilli Beef
Can I make crispy chilli beef gluten-free?
Yes, simply use tamari instead of soy sauce, and make sure your tomato ketchup, puree, and sweet chilli sauce are all labeled gluten-free.
How do I keep the beef crispy?
Fry in hot oil and avoid overcrowding the pan. Serve immediately after cooking for the best texture.
Can I bake the beef instead of frying?
Frying gives the crispiest result, but baking is possible. Place coated beef on a lined tray, spray with oil, and bake at a high temperature until crisp.
Is this recipe very spicy?
It has a moderate heat level. You can reduce the spice by removing the seeds from the chilli or using less of it.
What goes well with crispy chilli beef?
Rice, noodles, stir-fried vegetables, or lettuce wraps all work beautifully with this dish.
Can I use a different cut of beef?
Yes, flank steak or ribeye can work too—just make sure it’s thinly sliced for quick frying.
How long does it take to make?
About 30 minutes from start to finish, making it perfect for weeknights.
Crispy Chilli Beef
Equipment
- Large Frying Pan or Wok
- Mixing Bowl
Ingredients
- 360 g thin-cut sirloin steaks cut into thin strips
- 1 small egg
- 4 tablespoons cornflour (cornstarch)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon white pepper
- 4.5 tablespoons sunflower oil divided
- 1 medium onion sliced into thin strips
- 1 teaspoon minced fresh ginger
- 3 cloves garlic minced
- 2 tablespoons rice vinegar
- 3 tablespoons dark soy sauce
- 2 tablespoons tomato puree (paste)
- 6 tablespoons caster sugar (superfine sugar)
- 2 tablespoons tomato ketchup
- 2 tablespoons sweet chilli sauce Thai-style recommended
Instructions
- In a bowl, mix steak strips with the egg until coated. Sprinkle cornflour, salt, black pepper, and white pepper over beef and toss until fully coated.
- Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat. Fry beef in batches for 5–6 minutes until golden brown. Remove and drain on paper towels.
- Reduce heat to medium and add remaining ½ tablespoon oil. Sauté onion for 2 minutes, then add red chilli, garlic, and ginger. Stir for 30 seconds.
- Pour in rice vinegar, soy sauce, tomato puree, caster sugar, ketchup, and sweet chilli sauce. Stir and bring to a boil, simmering for 2–3 minutes until thickened.
- Add crispy beef back to the pan, stirring to coat in the sauce. Cook for another 1–2 minutes until heated through.
- Serve immediately over rice or noodles.
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