Crispy Chilli Beef Recipe

Introduction

Admit it, I’m a slave to that dish called Crispy Chilli Beef. Whenever I prepare it in my kitchen, I feel like I’ve picked a secret from my favorite Chinese takeout. The crunch, the sweet-spicy glaze, the maelstrom of peppers: it’s everything you’re looking for in comfort food with a little heat and a lot of personality. And best of all? You can make it right in your own kitchen without fancy skills or obscure ingredients.

What Is Crispy Chilli Beef?

Crispy Chilli Beef-a Chinese-inspired dish thinly sliced beef covered in cornstarch, deep-fried golden and crunchy, then brought back into the kitchen with a sticky, sweet and hot sauce of chili garlic vegetables. Bolder, flavorful, and rightly mixed, crispy, saucy, sweet, little hot, indulgent, but truly refreshing.

Why This Recipe Is Special

Because this meal feels just restaurant-perfect and yet something we can easily whip up without hassle, it definitely is something special for me. I also love the customizability-it can kick up in heat, throw in more veggies, or even replace the beef with chicken or tofu. Wow factor without having any culinary degree required.

Why You’ll Love This Recipe

• Crispy texture you can’t stop snacking on – the cornstarch coating gives you that signature crunch.
• Balanced flavors – sweet, spicy, tangy, and savory all in one bite.
• Better than takeout – no soggy beef here; you control the crispiness and freshness.
• Customizable – adjust the spice level or add veggies you love.
• Quick enough for weeknights – 30 minutes from start to finish once you’ve prepped.

Tools You’ll Need

• Sharp knife & cutting board – to slice the beef thinly (the thinner, the crispier).
• Mixing bowls – one for coating the beef, another for mixing the sauce.
• Wok or large frying pan – a wok is ideal for high heat, but a large non-stick skillet works too.
• Tongs or chopsticks – for tossing the beef while frying without breaking the coating.
• Paper towel-lined plate – to drain excess oil after frying.
• Measuring spoons & cups (or a scale) – so your sauce has the perfect balance of flavors.

Ingredients (US & Metric)

For the Beef:

• 1 lb (450 g) flank steak or sirloin, thinly sliced into strips
• 1/2 cup (65 g) cornstarch (cornflour in the UK)
• 1/4 tsp salt
• 1/4 tsp black pepper
• Vegetable oil, for frying

For the Sauce:

• 3 tbsp soy sauce (45 ml)
• 2 tbsp rice vinegar (30 ml)
• 3 tbsp sweet chili sauce (45 ml)
• 2 tbsp ketchup (30 ml)
• 2 tbsp brown sugar (25 g)
• 2 cloves garlic, minced
• 1 red chili, thinly sliced (adjust for spice)
• 1 small red bell pepper, sliced into strips
• 1 small green bell pepper, sliced into strips
• 1 tbsp sesame oil (15 ml)

Step-by-Step Instructions

1. Prep the Beef

For optimum tenderness, it is necessary to slice the beef thinly against the grain. Toss the strips into cornstarch, salt, and pepper until covered. No worries, it will look a little dusty; that’s what makes it crispy.

2. Heat the Oil

Pour into the wok or frying pan one inch (2.5 cm) of oil. Heat it until it shimmers. If you drop a bit of cornstarch in there and it starts sizzling, you are ready.

3. Fry in Batches

Carefully put a handful of beef strips into the bubbling oil. Don’t crowd the pan; they will steam instead of getting crisp. Cook until brown and crispy, about 3-4 minutes. Take out with tongs and set on a paper towel-lined plate. Repeat until all the beef is done.

(Yes, your kitchen will smell amazing at this point.)

4. Make the Sauce

In a bowl, combine the soy sauce, rice vinegar, sweet chili sauce, ketchup, and brown sugar. Heat sesame oil in a new wok or pan, and add garlic, chili, and bell peppers. Stir-fry for 2 minutes until fragrant.

5. Combine

Pour the sauce mixture into the pan, stirring until it bubbles and thickens slightly. Incorporate the crispy beef and toss quickly to coat every strip. Don’t leave it sitting too long; otherwise, the beef loses its crunch.

6. Serve

Pile it high on a serving plate. Sprinkle with sesame seeds or sliced green onions if you want to be extra fancy.

Serving Ideas

• Goes well with steamed jasmine rice or fried rice.
• Over noodles for a much heartier dish.
• Alongside a fresh cucumber salad that cools down the resulting heat.

Variations & Customization

• Swap the beef for strips of chicken or tofu for a vegetarian option.
• Add additional vegetables such as carrots, snap peas, or broccoli. And kick it up with fresh chilies or a dash of chili flakes.

Storage & Make-Ahead

• Storage: Any leftovers can be kept in the fridge in an airtight container and consumed within 2 days.
• Reheat in a very hot pan to re-crisp. Make-ahead: Beef can be sliced and coated ahead of time and stored in the fridge (uncooked) for up to 4 hours before frying fresh.

Pro Tips & Mistakes to Avoid

• Secret #1: Slice the beef when it is slightly frozen. Makes very thin slicing much easier.
• Secret #2: If you want more crunch, double-fry the beef.
• Do n’ts: Do not overcrowd the pan; it will make the coating go soggy.
• Do not toss the beef into the sauce too soon; always add at the last minute.

Recipe Details

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Nutrition (per serving, approximate)

• Calories: 420
• Protein: 28 g
• Carbs: 36 g
• Fat: 16 g
• Fiber: 2 g
• Sugar: 18 g

Final Thoughts

If you have ever wished to bring your famous Crispy Chilli Beef served in a restaurant to your tabletop, this recipe is your golden ticket. Crunchy, saucy, and full of flavor—feels like a treat but surprisingly easy to make. I’d love for you to give it a try—then tell me how it turned out for you. Did you go heavy on the chili? Did you sneak in extra veggies? Share your twist—I can’t wait to hear.