Crispy Chilli Beef is a delicious dish that combines tender strips of beef with a crunchy coating, all tossed in a spicy and flavorful chilli sauce. The beef has a satisfying crispiness on the outside, while the sauce adds just the right amount of heat and a touch of sweetness. It’s a great balance of textures and tastes that makes every bite exciting.
I love making this dish when I want something comforting but with a little kick. One tip I always follow is to make sure the beef pieces are evenly coated before frying so they come out super crispy. I find that using fresh chillies in the sauce really brings the flavor up a notch and makes it feel homemade and special. Plus, it’s quick enough to whip up even on a busy weeknight.
My favorite way to enjoy Crispy Chilli Beef is with a side of steamed rice and some crunchy veggies like bell peppers or snap peas. It makes for a simple meal that’s packed with taste and texture. This dish is always a hit when I serve it to friends because it’s fun to eat and full of flavor, and even those who don’t usually like spicy food ask for seconds!
Key Ingredients & Substitutions
Beef: I prefer sirloin or flank steak because they’re tender and slice thinly. If you want a leaner option, try skirt steak or even chicken breast for a different take.
Cornflour (Cornstarch): This is essential for that crispy coating. You can substitute with arrowroot powder if needed. Make sure the beef is well coated before frying.
Chillies: Fresh red chillies add nice heat and color. If you want less spice, remove the seeds or use mild chillies. Dried chili flakes can be an easy substitute too.
Sauces: Soy, oyster, and hoisin sauce create a balanced savory and sweet flavor. For a vegetarian-friendly version, use mushroom soy sauce and a vegetarian oyster sauce alternative.
How Do You Get the Beef Super Crispy Without Overcooking?
Here’s the trick: coat your beef thinly and fry in hot oil in batches. This avoids overcrowding, which causes steaming instead of crisping. After frying, drain on paper towels to keep it crunchy.
- Use a high smoke point oil like vegetable or peanut oil for frying.
- Don’t crowd the pan; fry in small batches so the temperature stays high.
- Let the oil reheat between batches to maintain crispiness.
- Remove beef quickly once golden and crispy; overcooking makes it tough.
These steps make your beef crispy on the outside and tender inside—perfect for soaking up the chilli sauce!
Equipment You’ll Need
- Wok or large frying pan – I use it because it heats quickly and gives the beef enough space to fry evenly.
- Deep-fry thermometer (optional) – helps ensure the oil stays at the right temperature for crispy beef.
- Slotted spoon or tongs – makes it easy to turn and remove the beef without splashing oil.
- Mixing bowls – for marinating the beef and preparing the sauce.
- Paper towels – to drain the fried beef and keep it crispy.
Flavor Variations & Add-Ins
- Replace beef with chicken, shrimp, or tofu for a different protein option; they all crisp up nicely with this cooking method.
- Add sliced bell peppers, broccoli, or snap peas to make it more veggie-packed and colorful.
- Adjust spice level by adding more or fewer chillies, or try a sprinkle of crushed black pepper for a different kick.
- Mix in a splash of honey or pineapple juice to add a touch of sweetness to balance the heat and saltiness.
How to Make Crispy Chilli Beef
Ingredients You’ll Need:
For the Beef:
- 500g beef sirloin or flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornflour (cornstarch)
- 4 tbsp vegetable oil, for frying
- 3 cloves garlic, finely chopped
- 1 inch piece ginger, finely chopped
- 2-3 red chillies, thinly sliced (adjust to taste)
- 2 spring onions, cut into 2-inch lengths
- 1 tbsp toasted sesame seeds (optional)
- Fresh coriander leaves, for garnish
- Cooked jasmine or basmati rice, to serve
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 tsp cornflour (cornstarch), dissolved in 2 tbsp water
- 1 tsp chili garlic sauce or sambal oelek (adjust to heat preference)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook, including marinating the beef and stir-frying. It’s a quick meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Marinate the Beef:
In a bowl, combine the sliced beef with soy sauce, Shaoxing wine, and cornflour. Mix well so every piece is coated. Let it sit for at least 15 minutes to absorb the flavors.
2. Make the Sauce:
In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, chili garlic sauce, and the dissolved cornflour. Set this tasty sauce aside for later.
3. Fry the Beef:
Heat 2 tablespoons of vegetable oil in a wok or large pan over high heat until very hot. Add the beef in small batches so it doesn’t crowd the pan. Stir-fry until it’s crispy and browned, then remove it to a plate lined with paper towels to drain.
4. Cook the Aromatics:
In the same pan, heat the remaining 2 tablespoons of oil. Add the garlic, ginger, and sliced red chillies. Stir-fry quickly for about 30 seconds until their aroma fills the kitchen.
5. Add Spring Onions:
Toss in the spring onion pieces and stir-fry briefly for a fresh crunch.
6. Combine Beef and Sauce:
Return the crispy beef to the pan and pour in the prepared sauce. Toss everything together over high heat for 1-2 minutes until the sauce thickens and clings to the beef.
7. Serve and Garnish:
Take the pan off the heat. Serve your delicious crispy chilli beef piping hot over cooked jasmine or basmati rice. Sprinkle with toasted sesame seeds and fresh coriander leaves for an extra burst of flavor and color.
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw it in the fridge overnight and pat it dry with paper towels before marinating. Extra moisture can prevent the beef from getting crispy when frying.
How Can I Make This Dish Less Spicy?
Use fewer or milder chillies, and remove the seeds before slicing. You can also reduce or omit the chili garlic sauce in the sauce mix to tone down the heat.
Can I Prepare Crispy Chilli Beef Ahead of Time?
You can marinate the beef a few hours in advance and keep it refrigerated. However, it’s best to fry the beef and toss with the sauce just before serving to keep it crispy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, but note the beef may lose some crispiness.
