Crispy Chilli Beef is a dish full of bold flavors and a satisfying crunch. Thin strips of beef are coated and fried to golden perfection, then tossed in a spicy, tangy chilli sauce that hits all the right notes. You get the crispy texture alongside the kick of chilli, making each bite exciting and flavorful.
I love making this dish when I want something quick but still a little special. The crispy beef pieces are super addictive, and the chilli sauce can be adjusted to suit your taste—mild to fiery hot. A simple tip I have is to make sure the beef is coated well so you get that perfect crunch every time.
I usually serve this with steamed rice or noodles to soak up the sauce, and some crunchy veggies on the side for a nice balance. It’s one of those meals that everyone asks for again and again because it’s just so tasty and satisfying without much fuss.
Key Ingredients & Substitutions
Beef: I recommend sirloin or flank steak for tenderness and flavor. Slice thinly against the grain to keep it tender. If you want a leaner option, use chicken breast instead.
Cornflour: This gives the beef a crispy coating. You can use potato starch as a substitute for a similar crunch and it’s gluten-free.
Shaoxing wine: This adds a nice depth to the marinade. If you don’t have it, dry sherry or a splash of rice vinegar works well.
Chilies: Fresh red chilies bring heat and color. Adjust the amount or use milder peppers if you prefer less spice.
Sauce ingredients: Soy sauce, hoisin, and black vinegar combine to give a balance of salty, sweet, and tangy. If you don’t have black vinegar, balsamic vinegar is a good substitute but use slightly less to avoid overpowering sweetness.
How Do You Get the Beef Perfectly Crispy Without Being Oily?
The trick is coating and frying in batches to avoid overcrowding, which lowers oil temperature and makes the beef soggy.
- Pat beef dry before coating to help the cornflour stick better.
- Shake off excess cornflour so it’s not clumpy—thin, even coats fry crispier.
- Use oil at around 180°C (350°F). Too hot burns the coating; too cool makes it greasy.
- Fry in small batches and drain on paper towels right after frying to remove extra oil.
- Keep fried beef warm in a low oven while finishing the sauce.
Equipment You’ll Need
- Deep-fry thermometer – I find it helpful to keep the oil at the right temperature for crispy coating.
- Large wok or deep frying pan – A big enough space for frying in batches without splatters.
- Slotted spoon or spider strainer – Makes it easy to remove fried beef from the hot oil safely.
- Mixing bowls – For marinating the beef and whisking the sauce ingredients.
- Kitchen paper towels – To drain the fried beef and keep it crispy.
Flavor Variations & Add-Ins
- Swap beef for chicken or tofu for different protein options—great for vegetarians or lighter eaters.
- Add pineapple chunks or shredded carrots to the stir-fry for extra sweetness and crunch.
- Adjust the spice level by increasing or decreasing the chili amount or using milder peppers.
- Mix in a splash of sesame oil at the end for a toasted, nutty flavor.
How to Make Crispy Chilli Beef
Ingredients You’ll Need:
For the Beef and Coating:
- 500g beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch (for marinating)
- ¼ tsp white pepper
- ½ cup cornflour (cornstarch) for coating
- Vegetable oil for deep frying
For the Stir-Fry:
- 3 cloves garlic, finely chopped
- 2-3 red chilies, sliced
- 1 green capsicum (bell pepper), chopped into large pieces
- 2 spring onions, cut into 2-inch pieces
- 1 tsp ginger, minced
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese black vinegar (or balsamic vinegar)
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- ½ tsp chili paste or chili powder (adjust to taste)
- ¼ cup water or beef broth
- 1 tsp cornstarch mixed with 1 tbsp water (to thicken)
How Much Time Will You Need?
This Crispy Chilli Beef recipe takes about 10 minutes for prep and 15 minutes for cooking. Give yourself a total of around 25 minutes from start to finish, perfect for a quick, spicy meal.
Step-by-Step Instructions:
1. Marinate the Beef:
In a mixing bowl, add the thinly sliced beef with soy sauce, Shaoxing wine, cornstarch, and white pepper. Mix well and let it sit for at least 20 minutes to soak in the flavors.
2. Coat and Fry the Beef:
After marinating, toss the beef strips in cornflour, making sure each strip is well coated. Shake off extra cornflour to avoid clumps. Heat vegetable oil in a deep pan or wok to about 180°C (350°F). Fry the beef in small batches for 2-3 minutes, until golden and crispy. Drain on paper towels.
3. Stir-Fry Aromatics and Vegetables:
In a clean wok or large frying pan, add 1-2 tablespoons of oil and heat over medium-high heat. Add chopped garlic, minced ginger, and sliced red chilies. Stir-fry for about 30 seconds until fragrant. Toss in the green capsicum pieces and spring onions. Cook for 1-2 minutes until just tender but still crisp.
4. Make and Thicken the Sauce:
Whisk together all sauce ingredients except for the cornstarch slurry in a small bowl. Pour into the wok and bring to a gentle boil. Slowly add the cornstarch slurry while stirring to thicken the sauce. It should become glossy and coat the ingredients nicely.
5. Combine Beef and Sauce:
Add the crispy fried beef back into the wok with the sauce and vegetables. Toss everything quickly to coat the beef evenly with the sauce.
6. Serve and Enjoy:
Remove from heat, transfer to a serving dish, and garnish with extra sliced spring onions if you like. Serve immediately with steamed white rice for a delicious, satisfying meal.
Can I Use Frozen Beef for This Recipe?
Yes, but make sure it’s fully thawed and patted dry before marinating. This helps the marinade absorb better and prevents excess moisture that can stop the coating from crisping up.
How Do I Store and Reheat Leftover Crispy Chilli Beef?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pan over low heat to keep the beef crispy, adding a splash of water if the sauce has thickened too much.
Can I Adjust the Spice Level?
Absolutely! Use fewer or milder chilies if you prefer less heat, or add more chili paste or fresh chilies for extra kick. You can always taste the sauce before adding the beef to adjust accordingly.
What Can I Use Instead of Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry or a little rice vinegar makes a good substitute. Just use it sparingly to avoid overpowering the marinade.
