Name: Crispy Chilli Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese-Inspired
Ingredients: 2 thin-cut sirloin steaks, sliced into strips; 1 egg; ½ cup cornflour (cornstarch); ½ tsp salt; ¼ tsp black pepper; ¼ tsp white pepper; 3–4 tbsp sunflower oil (plus more as needed); 1 onion, sliced; 1 red chilli, sliced; 1 tbsp minced ginger; 2 garlic cloves, minced; 2 tbsp rice vinegar; 2 tbsp dark soy sauce; 1 tbsp tomato puree; 2 tbsp caster sugar; 2 tbsp tomato ketchup; 3 tbsp sweet chilli sauce; Optional garnish: sliced scallions

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Crispy Chilli Beef is the ultimate comfort food for fans of sweet, spicy, and savory flavors. Thin strips of sirloin steak are coated, fried until perfectly crispy, and then tossed in a sticky, tangy sauce made with garlic, ginger, soy, and sweet chilli. It’s bold, addictive, and tastes just like your favorite Chinese restaurant dish—if not better.

Why You’ll Love This Recipe

This recipe transforms simple ingredients into a restaurant-quality dish right in your own kitchen. The beef is incredibly crispy, thanks to a light coating of cornflour, and the sauce is a beautifully balanced mix of heat, tang, and sweetness. It’s quick to make, ideal for weeknights, and infinitely more satisfying than takeout. Crispy Chilli Beef

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

thin-cut sirloin steaks
egg
cornflour (cornstarch)
salt
black pepper
white pepper
sunflower oil
onion
red chilli
minced ginger
garlic cloves
rice vinegar
dark soy sauce
tomato puree
caster sugar (or superfine sugar)
tomato ketchup
sweet chilli sauce

Directions

Prepare the beef: Slice the sirloin steaks into thin strips. In a large bowl, coat them with the egg, then add cornflour, salt, black pepper, and white pepper. Toss well to coat.
Heat the oil: Heat 3 tablespoons of sunflower oil in a large wok or skillet over high heat until very hot.
Fry the beef: Working in two batches, fry the beef strips one at a time in the hot oil. Let them cook undisturbed to get crispy, flipping just a few times over 5–6 minutes. Remove and drain on kitchen paper.
Repeat for the second batch: Add 1 tablespoon of oil and repeat with the remaining beef.
Cook the aromatics: Add the remaining ½ tablespoon of oil to the pan and reduce the heat to medium. Sauté the onion for 2 minutes. Add in the red chilli, minced ginger, and garlic. Stir-fry for 30 seconds.
Make the sauce: Pour in the rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce. Stir and bring to a bubble. Let it cook for 2 minutes to thicken slightly.
Add beef back in: Return the crispy beef to the pan. Toss it in the sauce until fully coated and heated through.
Serve: Plate immediately with steamed rice or noodles. Garnish with sliced scallions if desired.

Servings and timing

Servings: 4 people
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Gluten-free version: Use tamari instead of soy sauce, and ensure all condiments are certified gluten-free.
Extra spicy: Add more red chilli or a splash of hot sauce to the sauce mix.
Milder version: Omit the chilli or remove the seeds before slicing.
Different protein: Try this recipe with chicken, duck, lamb, or even leftover roast beef.
Vegetarian twist: Use firm tofu or cauliflower florets instead of beef. Coat and fry the same way.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet or microwave until piping hot. Note that the beef will soften upon storage.
Freezing: While best served fresh, you can freeze the dish. Let it cool completely, then freeze in a sealed container. Defrost in the fridge overnight and reheat thoroughly. Add a splash of water if the sauce has thickened.

FAQs

What cut of beef is best for crispy chilli beef?

Thin-cut sirloin steak works best due to its tenderness and quick cooking time. You can also use ribeye or flank steak.

How do I slice the beef thinly?

Freeze the steak for 30 minutes before slicing—it firms up and makes it easier to cut into thin, even strips.

Can I make this dish gluten-free?

Yes, substitute soy sauce with tamari and make sure your other sauces and condiments are gluten-free.

Why isn’t my beef turning crispy?

Make sure the oil is hot enough before frying and avoid overcrowding the pan. Don’t stir too often; let the beef sit and crisp.

Can I bake the beef instead of frying?

While frying gives the crispiest result, you can bake the coated beef on a rack at 425°F for about 20–25 minutes, flipping halfway through.

Can I use chicken or lamb instead of beef?

Yes, this recipe works well with thin slices of chicken breast, leftover roast lamb, or even duck. Cook the same way for crispy results.

What does the sauce taste like?

It’s a perfect blend of tangy, sweet, and spicy, with rich umami from soy sauce and depth from tomato puree and garlic.

What should I serve with crispy chilli beef?

Serve with steamed jasmine rice, egg fried rice, or noodles. A side of stir-fried vegetables works well too.

Can I prepare this in advance?

The sauce can be made ahead of time, but the beef is best fried and served fresh for maximum crispiness.

Can I use regular sugar instead of caster sugar?

Yes, though caster sugar dissolves faster. If using regular granulated sugar, stir a bit longer to ensure it melts into the sauce.

Conclusion

Crispy Chilli Beef is a flavorful, crunchy, and satisfying dish that brings Chinese takeaway vibes straight to your table. With just 30 minutes from start to finish, this recipe proves that homemade can be just as good—if not better—than your favorite restaurant version. Serve it fresh, enjoy it hot, and get ready for an explosion of flavor in every bite.