Crispy Chilli Beef

Crispy Chilli Beef is one of those dishes I learned to make after spending way too much money on Chinese takeout. It’s got everything I crave: crunchy beef strips coated in a light, crispy batter, tossed with colorful peppers and onions, all swimming in a tangy, spicy sauce that hits the perfect balance of sweet and heat.

The first time I attempted this at home, I was skeptical I could recreate that signature crispy texture from my favorite restaurant. But once I figured out the batter consistency and got my oil temperature right, there was no going back. The contrast between the shatteringly crisp beef coating and the tender meat inside, combined with the sticky-sweet-spicy sauce, makes this crispy chilli beef absolutely addictive. I usually make extra because my family devours it before I can even plate everything properly.

What You’ll Need for Crispy Chilli Beef

I always use beef sirloin or flank steak for this recipe because they slice beautifully and stay tender. Pro tip: freeze the beef for 20-30 minutes before slicing to get those super thin strips that fry up perfectly crispy.

For the Beef:

• 1 lb beef sirloin or flank steak, thinly sliced against the grain
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/4 cup cold water
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying (about 2-3 cups)

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 1 tbsp chili sauce (adjust to taste)
• 2 tsp sugar
• 1 tbsp garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 medium onion, sliced
• 1 bell pepper, sliced (any color)
• 1-2 red chilies, sliced (optional for extra heat)
• 1 tbsp sesame oil
• 1 tbsp green onions, chopped for garnish

Step-by-Step to Perfect Crispy Beef

Step 1: Slice beef thinly against the grain into strips about 1/4 inch thick. Cutting against the grain keeps the meat tender. Pat the strips dry with paper towels to remove excess moisture.

Step 2: In a mixing bowl, combine cornstarch, flour, baking powder, salt, and pepper. Add the beaten egg and cold water, whisking until you get a smooth batter with the consistency of pancake batter. The baking powder creates extra crispiness.

Step 3: Heat 2-3 inches of vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350-375°F. Test with a small drop of batter; it should sizzle immediately and float to the surface. This temperature is crucial for crispy results.

Step 4: Working in batches of 5-6 pieces, dip beef strips into the batter, coating fully, and carefully lower into hot oil. Fry for 3-4 minutes until golden brown and crispy, turning once. Don’t overcrowd the pan or the temperature will drop and beef will be soggy. Transfer to paper towels to drain excess oil.

Step 5: For the sauce, heat sesame oil in a wok or large pan over medium heat. Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant but not burned. The aroma should fill your kitchen.

Step 6: Add sliced onion and bell pepper to the pan. Stir-fry for 2-3 minutes until slightly softened but still crisp. You want some texture remaining.

Step 7: Stir in soy sauce, rice vinegar, hoisin sauce, chili sauce, and sugar. Simmer for 2-3 minutes, stirring frequently, until the sauce thickens slightly and becomes glossy.

Step 8: Add crispy beef strips to the sauce and toss gently to coat evenly. Stir-fry for another 1-2 minutes to allow flavors to meld, being careful not to make the beef soggy. Work quickly here.

Step 9: Garnish with sliced red chilies and chopped green onions. Serve immediately while the beef is still crispy with steamed rice or noodles.

Best Sides for Crispy Chilli Beef

This crispy chilli beef shines when paired with simple sides that let the complex flavors take center stage.

Steamed Jasmine Rice: The fluffy, fragrant rice soaks up the sweet-spicy sauce perfectly and balances the richness of the fried beef.

Stir-Fried Noodles: Toss with the sauce-coated beef for a complete one-bowl meal with satisfying texture contrast.

Sautéed Vegetables: Add mushrooms, carrots, or broccoli to your stir-fry for extra nutrition and color.

Cucumber Salad: The cool, crisp cucumber with rice vinegar dressing cuts through the richness and adds refreshing contrast.

Egg Fried Rice: The savory rice complements the sweet-spicy beef and makes the meal more filling.

More Hearty Beef Dinners to Try

This one-pot creamy beef and garlic butter pasta is just the beginning of easy weeknight beef recipes. For another pasta lover’s dream, check out the High Protein Creamy Beef Pasta which packs even more protein punch, or try the indulgent Creamy Garlic Beef Pasta for a similar flavor profile with its own delicious twist.

When craving Asian-inspired flavors instead, the Crispy Chilli Beef offers a crispy, spicy alternative that’s equally satisfying, while the Sticky Mongolian Meatballs and Broccoli brings sweet and savory notes to the table. For a comfort food classic, the Ground Beef Philly Cheesesteaks deliver cheesy, meaty satisfaction in sandwich form.

Keeping Your Crispy Beef Fresh

Store leftover crispy chilli beef in an airtight container in the refrigerator for up to 2 days. Be aware that the coating will soften as it sits in the sauce.

For best results when reheating, use a skillet over medium heat for a few minutes rather than the microwave. The stovetop method helps maintain some texture, though it won’t be as crispy as when freshly made. Avoid microwaving if possible because it makes the beef soggy and rubbery.

You can freeze the cooked beef without sauce for up to 2 months in a freezer-safe container. I recommend separating layers with parchment paper. Thaw in the refrigerator overnight, then reheat and toss with freshly made sauce for better texture.

Your Crispy Chilli Beef Questions Answered

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