Crispy Chilli Beef is a classic Chinese-inspired dish that delivers big flavor with every bite. Thin slices of beef are coated in a light cornflour batter, fried to golden perfection, and tossed in a glossy, sticky sauce that’s equal parts sweet, tangy, and spicy. This homemade version has everything you love about your favorite takeout—crunchy texture, bold flavor, and just enough heat to keep things interesting. Whether you serve it with fluffy rice or slurp-worthy noodles, this dish is guaranteed to be a hit on busy weeknights or when you’re craving something bold and comforting.
Ingredients
For the Crispy Beef
360g (about ¾ lb) thin-cut sirloin steaks (around 3 small steaks), sliced into thin strips
1 small egg
4 tablespoons cornflour (cornstarch)
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon white pepper
4½ tablespoons sunflower oil, divided
For the Sauce
1 medium onion, thinly sliced
1 red chilli, finely sliced (remove seeds for less heat)
1 teaspoon minced fresh ginger
3 garlic cloves, minced
2 tablespoons rice vinegar
3 tablespoons dark soy sauce
2 tablespoons tomato puree (tomato paste in the US)
6 tablespoons caster sugar (or superfine sugar)
2 tablespoons tomato ketchup
2 tablespoons Thai-style sweet chilli sauce
Instructions
Place the thin beef strips in a mixing bowl and add the egg. Toss well to make sure every piece of beef is evenly coated in egg. Add the cornflour, salt, black pepper, and white pepper to the bowl and mix until all the beef is coated. The mixture should be sticky and tacky—this is what helps the beef crisp up nicely.
Heat 3 tablespoons of oil in a large frying pan or wok over high heat. Once the oil is very hot, add half of the beef, piece by piece, spacing them out so they crisp instead of steam. Fry for about 5–6 minutes, turning the beef just a few times so it gets deeply browned and crunchy. Remove with tongs or a slotted spoon and transfer to a plate lined with paper towels. Repeat with the remaining beef, adding another tablespoon of oil to the pan if needed.
Once all the beef is cooked, add the last ½ tablespoon of oil to the same pan and turn the heat to medium. Toss in the sliced onion and cook for about 2 minutes, just until it softens slightly. Add the chilli, ginger, and garlic, stirring constantly for about 30 seconds until fragrant.
Pour in the rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce. Turn the heat up and let the sauce bubble for a minute or two, just until it begins to thicken and turn glossy.
Return the crispy beef to the pan and toss it quickly in the sauce to coat each piece. Cook for 1–2 minutes to heat everything through, then serve immediately. This dish is best enjoyed fresh, with steamed jasmine rice or noodles to soak up all that delicious sauce.
Notes
Using thin-cut sirloin helps the beef get super crispy while staying tender on the inside. If you’re using a thicker cut, slice it very thinly across the grain to keep the texture right. For extra crispy results, don’t overcrowd the pan—cook the beef in batches and give it space to fry properly. If you have time, chilling the sliced beef in the freezer for about 30 minutes before coating makes it easier to slice thinly and keeps the texture chewy yet crisp when fried. This dish is meant to be served hot and crisp, so plan to eat it fresh rather than reheating leftovers.
FAQs
Can I use a different cut of beef?
Yes! While sirloin is ideal because it’s lean and tender, flank steak or rump steak also work well. Just make sure to slice it very thinly against the grain.
What if I don’t have rice vinegar?
You can substitute with apple cider vinegar or white wine vinegar in a pinch. The flavor will be slightly different but still delicious.
How spicy is this recipe?
It has a mild to moderate heat level. You can adjust the spiciness by removing the seeds from the red chilli or omitting it entirely. If you like it hotter, add a pinch of crushed red pepper or a second chilli.
Can I make this gluten-free?
Absolutely! Just use a gluten-free soy sauce and double-check that your cornflour and other sauces (like ketchup and sweet chilli sauce) are certified gluten-free.
Can I bake the beef instead of frying?
Frying is what gives this dish its signature crispiness, but if you want a lighter version, you can bake the coated beef strips on a lined baking sheet at 425°F (220°C) for 20–25 minutes, flipping halfway. It won’t be quite as crispy, but it’ll still taste great.
Crispy Chilli Beef
Crispy Chilli Beef is a classic Chinese-inspired dish that delivers big flavor with every bite. Thin slices of beef are coated in a light cornflour batter, fried to golden perfection, and tossed in a glossy, sticky sauce that’s equal parts sweet, tangy, and spicy. This homemade version has everything you love about your favorite takeout—crunchy texture, bold flavor, and just enough heat to keep things interesting. Whether you serve it with fluffy rice or slurp-worthy noodles, this dish is guaranteed to be a hit on busy weeknights or when you’re craving something bold and comforting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
For the Crispy Beef
360g (about ¾ lb) thin-cut sirloin steaks (around 3 small steaks), sliced into thin strips
1 small egg
4 tablespoons cornflour (cornstarch)
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon white pepper
4½ tablespoons sunflower oil, divided
For the Sauce
1 medium onion, thinly sliced
1 red chilli, finely sliced (remove seeds for less heat)
1 teaspoon minced fresh ginger
3 garlic cloves, minced
2 tablespoons rice vinegar
3 tablespoons dark soy sauce
2 tablespoons tomato puree (tomato paste in the US)
6 tablespoons caster sugar (or superfine sugar)
2 tablespoons tomato ketchup
2 tablespoons Thai-style sweet chilli sauce
Instructions
Place the thin beef strips in a mixing bowl and add the egg. Toss well to make sure every piece of beef is evenly coated in egg. Add the cornflour, salt, black pepper, and white pepper to the bowl and mix until all the beef is coated. The mixture should be sticky and tacky—this is what helps the beef crisp up nicely.
Heat 3 tablespoons of oil in a large frying pan or wok over high heat. Once the oil is very hot, add half of the beef, piece by piece, spacing them out so they crisp instead of steam. Fry for about 5–6 minutes, turning the beef just a few times so it gets deeply browned and crunchy. Remove with tongs or a slotted spoon and transfer to a plate lined with paper towels. Repeat with the remaining beef, adding another tablespoon of oil to the pan if needed.
Once all the beef is cooked, add the last ½ tablespoon of oil to the same pan and turn the heat to medium. Toss in the sliced onion and cook for about 2 minutes, just until it softens slightly. Add the chilli, ginger, and garlic, stirring constantly for about 30 seconds until fragrant.
Notes
Using thin-cut sirloin helps the beef get super crispy while staying tender on the inside. If you’re using a thicker cut, slice it very thinly across the grain to keep the texture right. For extra crispy results, don’t overcrowd the pan—cook the beef in batches and give it space to fry properly. If you have time, chilling the sliced beef in the freezer for about 30 minutes before coating makes it easier to slice thinly and keeps the texture chewy yet crisp when fried. This dish is meant to be served hot and crisp, so plan to eat it fresh rather than reheating leftovers.