Oh, I absolutely love this Crispy Chilli Beef Recipe – it s one of those dishes that feels like a restaurant-style treat but you can whip up right at home without any hassle. The beef turns out so tender on the inside while packing a seriously satisfying crispy punch on the outside, all coated in a glossy, slightly sticky chilli sauce that hits just the right balance between sweet, tangy, and spicy. I find it s perfect for when you re craving takeout vibes but want to control exactly what s going into your meal.
Whether you re cooking for a busy weeknight or impressing friends at a dinner party, this Crispy Chilli Beef Recipe works like a charm. The marinade really amps up the flavor, plus the crunchy beef texture makes every bite exciting – I promise, once you ve tried this, it ll become a repeat favorite. And don t worry if the coating seems fussy at first; stick with it, and your patience will pay off big time!
Why You’ll Love This Recipe
- Perfect Crispy Texture: Each beef strip gets individually coated for that unbeatable crunch you won t get from a quick batter dip.
- Balanced Sweet and Spicy Sauce: The homemade sauce combines sweet chilli, honey, and soy to create a harmonious flavor that s addictive.
- Simple, Real Ingredients: You won t need fancy beef cuts or complicated sauces-everything is easy to find and fuss-free.
- Great for Any Occasion: Whether it s a quick family dinner or a casual get-together, this Crispy Chilli Beef Recipe satisfies every time.
Ingredients You’ll Need
The ingredients in this Crispy Chilli Beef Recipe come together to give you that crispy, mouthwatering beef with a perfectly tangy sauce. I like that it uses straightforward pantry staples, with fresh touches like garlic and red chilli to brighten everything up.
- Rump or Sirloin Steak: I recommend rump for flavor and texture; thin slicing is key for the crispiest results.
- Light Soy Sauce: It marinates the beef beautifully and boosts the umami without overpowering.
- Garlic: Fresh and finely grated to infuse that subtle warmth.
- Fresh Ginger: Adds the zing that balances the sweet chilli.
- Cornflour/Cornstarch: Essential for the crisp coating-don t skimp here!
- Eggs: Helps the cornflour stick and form that crunchy crust.
- Vegetable Oil (or similar high smoke point): For deep frying; sunflower or canola work great too.
- White Onion: Gives softness and a bit of sweetness.
- Carrots: Thin matchsticks add a lovely crunch and color contrast.
- Red Chilli: I use regular supermarket red chillies – keep or remove seeds depending on your spice tolerance.
- Sweet Chilli Sauce, Honey, Tomato Ketchup, Rice Vinegar, Light Soy Sauce: Combine these for that signature sticky, sweet, and tangy sauce.
Variations
One of the things I enjoy most about this Crispy Chilli Beef Recipe is how flexible it is. Feel free to customize it to your taste or dietary needs-it’s easy to tweak!
- Spice Level: If you like it hotter, I ve tossed in extra chillies before, or swapped red chilli for a fresher bird s eye chilli for a serious kick.
- Vegetarian Version: Swap beef for extra-firm tofu or mushrooms – coating and frying them the same way works surprisingly well.
- Gluten-Free: Use tamari instead of soy sauce and ensure your cornflour is gluten-free – the cornflour coating is naturally safe but watch the soy sauce.
- Vegetable Add-ins: I sometimes add bell peppers or snow peas with the onions and carrots for extra crunch and color.
How to Make Crispy Chilli Beef Recipe
Step 1: Prepare and Marinate the Beef
Start by trimming any large pieces of fat from your steak, then slice it as thinly as possible into strips. This thin cut helps the beef crisp up nicely while staying tender inside. Mix the strips with light soy sauce, grated garlic, and fresh ginger in a bowl. Pop this into the fridge for at least 30 minutes, or up to two hours if you have the time-that soak really amps up the flavor. If you re short on time, no worries; just let it sit at room temperature while you prep other things.
Step 2: Coat the Beef for Maximum Crispiness
This part is a bit tedious but trust me, it s worth it. Sprinkle 2 tablespoons of cornflour into the marinated beef and stir, then let it rest for a few minutes-it ll get sticky, and that s perfect. In a separate bowl, pour the rest of your cornflour. Beat the eggs and mix them into the sticky beef. Then, pick out each strip one by one, press it into the cornflour bowl, really packing it on and ensuring a solid coating. Shake off any excess and place it on a tray. Doing it individually means the coating will crisp around every piece beautifully, and you ll notice a much better texture later.
Step 3: Fry the Beef Until Golden and Crispy
Heat about 1 cup of vegetable oil in a heavy-based pan to around 180°C (356°F). You can test heat by tossing in a bit of breadcrumb – it should sizzle immediately. Fry half your beef strips, spreading them so they re not crowded. Let them cook undisturbed for 2 minutes, which helps the coating stick nicely, then stir-fry for another 2-3 minutes until each piece is crisp and golden. Remove with tongs and drain on a wire rack over a tray or some kitchen paper. Repeat with the rest, then discard the oil when done.
Step 4: Make the Sauce and Toss with Veggies and Beef
Whisk together your sweet chilli sauce, honey, ketchup, rice vinegar, and soy sauce in a bowl until combined. In the same pan, heat a tablespoon of oil over medium and fry sliced onion and carrot for a few minutes until they start to soften. Add in sliced red chilli and fry another minute for that fresh pop of heat. Toss the crispy beef back into the pan, pour over the sauce, and stir everything together as the sauce thickens and clings to the beef and veggies-this happens fairly quickly, so keep stirring.
Step 5: Serve and Enjoy
Serve your crispy chilli beef piping hot over steamed rice or noodles. I love how the sticky sauce seeps into the rice-it s just the perfect comfort food! Grab some chopsticks or a fork and dig in.
Pro Tips for Making Crispy Chilli Beef Recipe
- Thin Slicing is Key: I learned that even a slightly thicker slice won t crisp up well, so take the extra time to slice as thinly as possible.
- Coat Individually: This is tedious, but coating each strip separately guarantees a crunchy bite every time; don t rush this step.
- Don’t Crowd the Pan: Fry in batches so the oil temperature stays high, which prevents soggy or oily beef.
- Drain Properly: Resting fried beef on a wire rack rather than paper towels keeps it crisp by letting excess oil drain away fully.
How to Serve Crispy Chilli Beef Recipe
Garnishes
I usually sprinkle some freshly chopped spring onions or coriander over the top to add a pop of color and freshness. Sometimes I add a few sesame seeds for texture and a subtle nutty flavor – it really rounds out the dish beautifully.
Side Dishes
Simple steamed jasmine rice or fluffy noodles work wonderfully here, soaking up all that amazing sauce. If I want to bulk it up, I love serving it alongside stir-fried greens like bok choy or broccoli – adds a nice contrast and extra veggies.
Creative Ways to Present
For special occasions, I ve served this crispy chilli beef in lettuce cups for a fresh, handheld bite – perfect for a party. Another fun way is plating it over crispy fried rice topped with a fried egg for a hearty, impressive meal everyone loves.
Make Ahead and Storage
Storing Leftovers
If you re lucky enough to have leftovers, store the beef and veggies separately from rice or noodles in an airtight container in the fridge. This helps them keep their texture better, especially the beef, which can get soggy if left sitting in sauce.
Freezing
I ve frozen this Crispy Chilli Beef before by cooling it completely then packing it tightly into freezer-safe containers. It reheats well, but I recommend freezing the sauce and beef separately from fresh veggies if possible, to preserve texture.
Reheating
To reheat, I pop the beef and sauce in a skillet over medium heat, stirring gently until warmed through to keep the crispiness alive as much as possible. Avoid microwaves here if you want to save that texture. Fresh veggies can be quickly stirred in fresh or warmed gently alongside.
FAQs
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What cut of beef is best for Crispy Chilli Beef Recipe?
I usually go for rump or sirloin steak since they balance flavor and tenderness well. The key is slicing very thin strips so they cook quickly and crisp nicely. Avoid cuts with lots of fat or marbling because they re harder to slice thin and fry evenly.
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Can I make this recipe less spicy?
Definitely! Use milder red chillies or remove the seeds before slicing. You can also reduce the amount of fresh chilli in the recipe or substitute with paprika for color without heat.
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How do I get the beef extra crispy?
Coating each strip individually in cornflour and frying in small batches to avoid overcrowding the pan really makes the difference. Also, draining the beef on a wire rack keeps the coating crunchy instead of soggy.
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Is this recipe freezer-friendly?
Yes, you can freeze the cooked beef and sauce once cooled in airtight containers. It’ll keep well for up to 2 months. Just reheat gently in a pan to keep the coat crisp as much as possible.
Final Thoughts
I genuinely can t recommend this Crispy Chilli Beef Recipe enough if you want a fuss-free meal that feels special. It s one of those dishes that brings everyone back to the table and keeps the plates empty. Trust me, once you make it a few times, you ll find your own favorite twists, and will be sharing it as your go-to comfort food. So go ahead, dive in and enjoy that crispy, sticky, spicy goodness-you won t regret it!
Print
Crispy Chilli Beef Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Crispy Chilli Beef recipe features thinly sliced rump or sirloin steak marinated in soy sauce, garlic, and ginger, then coated in cornflour and egg before being deep-fried to golden perfection. Tossed in a sweet and tangy chilli sauce with stir-fried onion, carrots, and fresh red chilli, it’s an irresistible Asian-inspired dish perfect to serve with rice or noodles.
Ingredients
Sauce
- 3 tbsp Sweet Chilli Sauce
- 2 1/2 tbsp Honey
- 2 tbsp Tomato Ketchup
- 2 tbsp Rice Vinegar (or substitute apple cider vinegar or white wine vinegar)
- 1 1/2 tbsp Light Soy Sauce
Crispy Chilli Beef
- 400g / 14oz Rump or Sirloin Steak
- 2 tbsp Light Soy Sauce
- 2 cloves Garlic, finely grated or very finely diced
- 1 heaped tsp Fresh Ginger, grated or very finely diced
- 250g / 9oz Cornflour/Cornstarch (plus extra as needed for coating)
- 2 medium Eggs, beaten
- 255ml / 1 cup + 1 tbsp Vegetable Oil or another high smoke point oil (e.g., sunflower oil)
- 1 medium White Onion, thinly sliced
- 1 large or 2 small Carrots, sliced into thin matchsticks
- 1 Red Chilli, thinly sliced (seeds optional for less heat)
- Rice or Noodles, to serve
Instructions
- Prepare the Beef: Remove any large bits of fat from the beef, then slice it into very thin strips. In a mixing bowl, combine the beef strips with 2 tbsp light soy sauce, finely grated garlic, and fresh ginger. Marinate in the fridge for up to 2 hours, or leave at room temperature if short on time.
- Initial Cornflour Coating: Add 2 tbsp of cornflour to the marinated beef and mix well, allowing it to sit for a few minutes until sticky.
- Coating the Beef: In a separate bowl, place the remaining cornflour. Mix the beaten eggs into the beef mixture thoroughly. Take each beef strip and coat thoroughly in the cornflour, pressing it in well, then shake off excess. Lay coated strips on a baking tray. Repeat until all strips are coated. Add more cornflour if needed.
- Frying the Beef: Heat 240ml (1 cup) of oil in a large heavy-based saucepan over medium-high heat until it reaches 180°C (356°F). Test by dropping a crumb into the oil—if it sizzles immediately, it’s ready. Fry half the beef strips at a time, spreading them out to prevent overcrowding. Fry for 2 minutes undisturbed to let the batter set, then stir-fry for an additional 2-3 minutes until golden and crispy. Remove with tongs and drain on a wire rack or paper towels. Repeat with the remaining beef. Discard oil after frying.
- Make the Sauce: Whisk together all the sauce ingredients (sweet chilli sauce, honey, tomato ketchup, rice vinegar, light soy sauce) in a small bowl until combined.
- Cook the Vegetables and Combine: Heat the remaining oil in the pan over medium heat. Add the sliced onion and carrot sticks and fry for a few minutes until they begin to soften. Add the sliced red chilli and fry for another minute. Toss in the crispy beef and pour over the sauce. Stir-fry everything together until the sauce thickens and clings to the beef and vegetables.
- Serve: Serve the crispy chilli beef immediately over steamed rice or noodles and enjoy!
Notes
- Beef: A more marbled cut can be harder to slice thinly without breaking. Use rump or sirloin for best results.
- Coating: Individually coating each strip in cornflour ensures a crispier texture, though you can coat in small batches if preferred.
- Chilli: Regular red supermarket chillies work well. Remove seeds to reduce heat if desired.
- Cookbook: This recipe is featured in the debut cookbook ‘Comfy’.
- Calories: Estimation assumes 1/4 cup oil absorption and full use of cornflour, which may slightly overestimate calorie content.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 16 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
