Name: Crispy Chilli Beef Rice
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: chopped scallions

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Crispy Chilli Beef is a mouthwatering Chinese-inspired dish featuring thin strips of beef fried until perfectly crispy, then tossed in a bold, tangy, and spicy sauce. This homemade version brings all the flavor and texture of your favorite takeout straight to your kitchen, without the need to pick up the phone.

Why You’ll Love This Recipe

This recipe is a flavor-packed fusion of sweet, savory, and spicy—made even better with the irresistible crunch of golden-fried beef strips. It’s quick enough for a weeknight dinner but impressive enough for weekend entertaining. The sauce clings beautifully to the beef, and the fragrant mix of garlic, ginger, and chilli gives every bite a kick you won’t forget. Crispy Chilli Beef Rice

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

Coat the beef: In a large bowl, mix the steak strips with the egg to coat. Add cornflour, salt, black pepper, and white pepper. Toss to coat—the mixture will be sticky.
Heat the oil: Heat 3 tablespoons of sunflower oil in a large skillet or wok over high heat until very hot.
Fry the beef: Working in batches, add half of the beef strips to the hot oil one at a time. Fry without stirring too often for about 5–6 minutes until crispy and deep golden. Remove with a slotted spoon to a paper towel-lined bowl. Repeat with the remaining beef, adding more oil as needed.
Sauté the aromatics: Reduce heat to medium. Add ½ tablespoon of oil to the pan, then sauté the sliced onion for 2 minutes. Add the chilli, ginger, and garlic, and stir-fry for 30 seconds.
Make the sauce: Stir in the rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce. Turn up the heat and let the sauce bubble for a couple of minutes to thicken slightly.
Combine: Return the crispy beef to the pan and toss to coat in the sauce. Heat for 1–2 minutes until the beef is hot and well-glazed.
Serve: Serve immediately over steamed rice or noodles. Garnish with scallions if desired.

Servings and timing

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

Variations

Gluten-free: Use tamari instead of soy sauce and ensure all sauces are labeled gluten-free.
Mild version: Omit the seeds from the red chilli or reduce the amount used.
Vegetarian option: Swap beef for crispy tofu or cauliflower for a plant-based twist.
Leftover meats: Use cooked, shredded roast beef, lamb, chicken, or duck in place of raw steak.
Baking option: For a lighter version, bake the coated beef on a rack at 425°F for 20–25 minutes until crispy.

Storage/Reheating

Storage: This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a wok or skillet over medium heat until hot. Add a splash of water if the sauce has thickened too much. Note that the beef will soften upon reheating but will still taste great.
Freezing: Not ideal, as the beef loses its crispiness, but it can be done. Freeze in an airtight container and reheat thoroughly before serving.

FAQs

What cut of beef works best for crispy chilli beef?

Thin-cut sirloin is ideal due to its tenderness and quick cooking time. Flank steak or ribeye are also good alternatives.

How do I get the beef really crispy?

Make sure the oil is hot before frying, don’t overcrowd the pan, and avoid stirring too often. Fry in batches and give the beef enough time to crisp up.

Can I make this dish less spicy?

Yes, simply reduce the amount of fresh chilli or omit it altogether. You can also use a milder sweet chilli sauce.

What should I serve with crispy chilli beef?

It pairs perfectly with jasmine rice, egg-fried rice, or noodles. You can also serve it alongside steamed vegetables or a simple cucumber salad.

Can I use pre-cooked meat?

Yes, this recipe works well with leftover cooked meat. Just coat it the same way and fry until crispy.

How can I cut the steak into thin strips easily?

Partially freeze the steak for about 30 minutes before slicing—it firms up and makes it easier to slice evenly.

Is this dish suitable for meal prep?

It can be prepared in advance, but the beef will lose its crispiness. For best texture, fry and combine just before serving.

Can I substitute ingredients in the sauce?

Yes, ketchup can be replaced with hoisin sauce for a deeper flavor, and rice vinegar can be swapped with white vinegar or apple cider vinegar in a pinch.

What oil is best for frying the beef?

Use a neutral oil with a high smoke point, like sunflower, vegetable, or canola oil.

Can I make this in the air fryer?

Yes, coat the beef and air fry at 400°F for 10–12 minutes, shaking halfway through. Toss in the sauce afterward.

Conclusion

Crispy Chilli Beef is everything you love about Chinese takeaway—crunchy, sticky, sweet, and spicy—all made at home in just 30 minutes. It’s a perfect dinner when you’re craving bold flavors and satisfying texture. Once you make it from scratch, you may never go back to ordering out.