Nothing beats a plate of crispy chilli beef – golden, crunchy strips of tender steak coated in a sweet, tangy, and slightly spicy sauce. This quick 30-minute dish brings restaurant-quality flavor to your kitchen with simple ingredients and easy steps. Perfect for busy weeknights or a homemade takeaway fix, it’s a total crowd-pleaser.
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Why You’ll Love This Crispy Chilli Beef Recipe
This crispy chilli beef recipe is all about big flavor and unbeatable crunch. The beef stays golden and crisp even after being tossed in a glossy, sticky sauce. The sweet and spicy balance makes every bite addictive, while the quick cook time means dinner is on the table in under 30 minutes. It’s an ideal lunch or casual dinner for anyone craving that Chinese-style takeaway vibe without leaving home. You’ll love how easy it is to recreate this classic favorite using simple pantry staples and a few fresh ingredients.
Ingredients You’ll Need
Beef and Coating Ingredients
Use thin-cut sirloin steak for the perfect tender bite. The egg binds the seasoned cornflour mixture to the beef, creating that signature crispy shell. Cornflour gives a lighter crunch than regular flour, while salt, black pepper, and white pepper add depth and a subtle heat. Cutting the steak thinly while slightly chilled helps you get even strips that fry up beautifully crisp.
Sauce and Aromatics
The sauce blends onion, red chilli, ginger, and garlic for flavor that hits every note. Soy sauce adds umami depth, rice vinegar balances sweetness with tang, and ketchup with tomato puree gives body and rich color. Sugar and sweet chilli sauce round everything out into a sticky, shiny glaze. Each ingredient works together to create that iconic sweet-spicy taste that coats the crispy beef so perfectly.
How to Make Crispy Chilli Beef Step by Step
Preparing and Coating the Beef
Start by adding the beef strips to a bowl with the beaten egg, coating them evenly. In a separate bowl, mix cornflour with salt, black pepper, and white pepper. Toss the egg-coated beef in the cornflour until every piece is well covered and slightly sticky. This layer is key for that golden crunch. Let it rest briefly so the coating adheres better. Meanwhile, prepare your pan and oil so it’s ready for frying when the beef goes in.
Frying the Beef Until Crispy
Heat sunflower oil in a large wok or frying pan over high heat until it starts to shimmer. Fry the beef in two batches to avoid overcrowding. Spread the strips out so each piece crisps evenly. Flip only a few times while frying; this helps maintain that crunchy texture. Once the beef turns deep golden brown and feels crisp, remove it to a paper towel-lined plate. Repeat with the rest. Keep the beef warm while you move on to the sauce.
Making the Sticky Chilli Sauce
Lower the heat to medium and add the remaining oil to the pan. Add sliced onion and cook until just softened. Stir in the red chilli, garlic, and ginger, cooking briefly until fragrant. Pour in rice vinegar, soy sauce, ketchup, tomato puree, sugar, and sweet chilli sauce. Stir until it bubbles and thickens into a shiny, sticky glaze. Add the crispy beef back into the pan and toss until each strip is coated. Serve immediately while it’s hot and glossy.
Tips for Extra Crispy Beef Every Time
Keep your beef chilled before slicing to make thinner, even cuts. Always use hot oil, as cooler oil leads to soggy coating. Fry in small batches so each strip has room to crisp up fully. Resting the coated beef before frying helps the cornflour stick better. Finally, toss the beef in sauce just before serving. If you prepare it too early, the coating may soften. Serve immediately for that perfect balance of crunch and flavor.
Serving Suggestions and Pairings
Serve your crispy chilli beef over steamed jasmine rice for a classic combination. It also tastes amazing with noodles or even inside lettuce wraps for a lighter option. This dish pairs beautifully with other Asian-inspired recipes like Crispy Sweet Chilli Chicken Recipe or vegetable stir-fries. For a complete “fakeaway” night, add egg fried rice or spring rolls on the side. Whether for lunch or dinner, it’s guaranteed to impress.
Storage, Reheating, and Make-Ahead Advice
Crispy chilli beef tastes best fresh. Once mixed with sauce, the coating softens over time. If you have leftovers, store them in an airtight container for up to a day. Reheat gently in a skillet to revive some crispness, though it won’t be as crunchy as before. Avoid microwaving if possible. To make ahead, prep and fry the beef first, then store it separately. Reheat and toss it in freshly made sauce when ready to serve for the best texture.
Common Questions About Crispy Chilli Beef
Can I Make Crispy Chilli Beef Less Spicy?
Yes, you can easily control the spice level. Remove the chilli seeds before slicing or use half a chilli instead of a whole one. You can also add more sweet chilli sauce for a gentler heat that keeps the flavor but tones down the burn.
Is Crispy Chilli Beef Gluten-Free?
It can be. Check your soy sauce, ketchup, and sweet chilli sauce to ensure they’re labeled gluten-free. Most brands offer gluten-free options, so substitutions are simple. Cornflour is naturally gluten-free, making this dish easy to adapt.
What Cut of Beef Works Best?
Sirloin steak is ideal for tenderness and quick cooking. You can also use rump or flank steak, just make sure to slice it thinly across the grain. The key is to choose a lean cut that fries up crisp without turning chewy.
Other Recipes You May Enjoy
- Sausage Rolls Easy Flaky Lunch Recipe
- Gourmet BLT Wraps With Secret Sauce
- Low Carb Chicken Egg Salad Simple Keto Lunch
- Spinach And Feta Puff Pastry Twists Lunch
- Creamy Vegetable Casserole Comforting Lunch
Final Thoughts
If you’ve ever wanted to make restaurant-style crispy chilli beef at home, this recipe will be your new go-to. It’s quick, satisfying, and bursting with flavor. Even beginners can nail it with simple steps and everyday ingredients. Every bite delivers that perfect contrast of crisp beef and sticky, tangy-sweet sauce. Try it once, and you’ll keep coming back for more. For more easy lunch ideas, visit my Pinterest page for fresh inspiration.
Crispy Chilli Beef
Equipment
- Wok or large frying pan Use a heavy-bottomed pan for even heat.
- Tongs or slotted spoon Helps remove fried beef without breaking the coating.
- Paper towels For draining excess oil.
Ingredients
- 360 g thin-cut sirloin steak, cut into strips
- 1 small egg
- 4 tbsp cornflour (cornstarch)
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp white pepper
- 4 ½ tbsp sunflower or other high-smoke-point oil for frying
- 1 medium onion, thinly sliced
- 1 red chilli finely sliced (seeds optional)
- 1 tsp minced ginger
- 3 cloves garlic, minced
- 2 tbsp rice vinegar
- 3 tbsp dark soy sauce
- 2 tbsp tomato ketchup
- 2 tbsp tomato puree (or paste)
- 6 tbsp caster sugar
- 2 tbsp sweet chilli sauce
Instructions
- Break the egg into a bowl with the beef strips and toss to coat completely.
- Mix cornflour, salt, black pepper, and white pepper. Add to the beef and mix well until each piece is sticky and coated evenly.
- Heat most of the oil in a wide frying pan or wok over high heat until smoking hot. Fry half the beef without overcrowding, stirring occasionally until crisp and golden.
- Transfer the beef to a paper towel-lined plate. Repeat with remaining beef.
- Lower the heat to medium, add the remaining oil, and cook onion until softened. Add red chilli, ginger, and garlic; stir briefly until fragrant.
- Stir in rice vinegar, soy sauce, ketchup, tomato puree, sugar, and sweet chilli sauce. Let it bubble until slightly thickened and sticky.
- Return the crispy beef to the pan and toss to coat evenly in the sauce. Serve immediately with rice or noodles.
