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Crispy Chilli Beef

crispy chilli beef with peppers and onions in sweet spicy sauce

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Crispy battered beef strips stir-fried with peppers and onions in a sweet-spicy sauce. Restaurant-quality Chinese dish ready at home.

Ingredients

Scale
  • 1 lb beef sirloin or flank steak, thinly sliced
  • 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
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp hoisin sauce
  • 1 tbsp chili sauce
  • 2 tsp sugar
  • 1 tbsp garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 onion, sliced
  • 1 bell pepper, sliced
  • 12 red chilies, sliced (optional)
  • 1 tbsp sesame oil
  • 1 tbsp green onions, chopped

Instructions

  1. Slice beef thinly against the grain into 1/4-inch strips. Pat dry with paper towels.
  2. In bowl, combine cornstarch, flour, baking powder, salt, and pepper. Add egg and cold water, whisk until smooth.
  3. Heat 2-3 inches vegetable oil in frying pan over medium-high heat to 350-375°F.
  4. Working in batches, dip beef strips in batter and fry 3-4 minutes until golden and crispy. Drain on paper towels.
  5. Heat sesame oil in wok over medium heat. Add garlic and ginger, cook 30 seconds until fragrant.
  6. Add onion and bell pepper, stir-fry 2-3 minutes until slightly softened.
  7. Stir in soy sauce, rice vinegar, hoisin sauce, chili sauce, and sugar. Simmer 2-3 minutes until thickened.
  8. Add crispy beef to sauce and toss to coat evenly. Stir-fry 1-2 minutes.
  9. Top with sliced chilies and green onions. Serve immediately with rice or noodles.

Notes

  • Freeze beef 20-30 minutes before slicing for easier, thinner cuts. Maintain oil temperature at 350-375°F for crispiest results.
  • Don’t overcrowd pan when frying or beef will steam instead of crisp. Work in small batches.
  • For gluten-free version, use rice flour and tamari instead of soy sauce.

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