Crispy Chilli Beef is a fun and tasty dish that brings together tender strips of beef coated in a crunchy batter with a spicy, sweet chilli sauce. The beef is perfectly crispy on the outside while staying juicy inside, and the sauce adds just the right amount of heat and flavor without being too overpowering.
I love making this dish when I want something quick but impressive. The crispy texture against the sticky, flavorful sauce always makes me smile. One tip I use is to let the beef rest a little after frying—it helps keep that crunch just right before tossing it in the chilli sauce.
For serving, I like to pile the Crispy Chilli Beef on steamed rice or noodles and add a sprinkle of spring onions and sesame seeds on top. It’s a dish that everyone seems to enjoy, whether it’s a casual weeknight dinner or a fun meal for friends. Giving it a go at home is, honestly, more satisfying than takeout!
Key Ingredients & Substitutions
Beef: Sirloin or flank steak works best because they stay tender when cooked fast. If you want a leaner option, try chicken breast or tofu for a veggie-friendly twist.
Cornflour (Cornstarch): This creates that crispy coating on the beef. You can substitute with rice flour if cornflour is not handy, but the crispiness might be a bit different.
Egg White: Helps the cornflour stick to the beef and gives a nice texture. If you prefer, you can skip it and just use a little water with the cornflour for coating.
Fresh Red Chilies: They add heat and color to the dish. Adjust the quantity to make it milder or hotter. If fresh isn’t available, dried chili flakes can work in small amounts.
Sauces: Soy, oyster, hoisin, and rice vinegar bring layers of flavor—savory, sweet, and tangy. If you need a vegetarian version, swap oyster sauce with mushroom sauce or more soy sauce.
How Can I Get the Crispiest Beef Without It Getting Soggy?
The crunch in Crispy Chilli Beef is all in the coating and frying method. Here’s how to get it just right:
- Make sure beef is sliced thin and evenly so it cooks quickly and crisps up well.
- Mix the beef with egg white and cornflour and let it rest for 10 mins—this helps the coating stick and dry slightly for better crispiness.
- Fry in hot oil (about 180°C or 350°F) in small batches. Don’t overcrowd the pan or the temperature drops, making the beef soggy.
- Drain on paper towels and let it rest briefly before tossing in the sauce. This helps keep the crust crisp.
- Add beef to the sauce last and stir quickly—overcooking in sauce can make it lose its crunch.
Equipment You’ll Need
- Deep-fry thermometer – I use this to make sure the oil stays at the right temperature for crispy beef without burning.
- Large wok or deep pan – a wide pan helps fry in batches and keeps the beef crispy.
- Slotted spoon or tongs – easy to lift out the beef and drain excess oil so it stays crunchy.
- Mixing bowls – for coating the beef and preparing the sauce ingredients.
- Cutting board and knife – for slicing beef, chilies, and spring onions easily and safely.
Flavor Variations & Add-Ins
- Swap beef for chicken strips or tofu for a different protein choice that still stays crispy and flavorful.
- Add sliced bell peppers or broccoli florets to the sauce for extra veggies and crunch.
- Adjust the spice level by increasing or decreasing the red chilies or adding a dash of chili flakes.
- Stir in a teaspoon of sesame oil when tossing with the sauce for a nutty aroma and richer flavor.
How to Make Crispy Chilli Beef
Ingredients You’ll Need:
- 500g beef sirloin or flank steak, thinly sliced
- 3 tbsp cornflour (cornstarch)
- 1 egg white
- Salt and pepper, to taste
- Vegetable oil, for deep frying
- 2-3 fresh red chilies, thinly sliced
- 3 spring onions (green onions), cut into 2-inch lengths
- 3 garlic cloves, minced
- 1 inch piece of ginger, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 100 ml water or beef stock
- 1 tsp cornflour mixed with 2 tbsp water (cornflour slurry)
- Optional garnish: extra sliced spring onions
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10 minutes to cook, so you’ll have your Crispy Chilli Beef ready in roughly 25 minutes. It’s quick enough for a weekday dinner but special enough to impress!
Step-by-Step Instructions:
1. Prepare the Beef:
In a mixing bowl, add the thinly sliced beef, egg white, cornflour, salt, and pepper. Mix everything together well so each piece of beef is lightly coated with the mixture. Let it rest for 10 minutes — this helps the coating stick and makes the beef extra crispy.
2. Fry the Beef:
Heat vegetable oil in a deep pan or wok to 180°C (350°F). Carefully deep-fry the coated beef in batches without crowding the pan. Cook each batch for 2-3 minutes until the beef is crispy and golden. Remove the cooked beef and drain it on paper towels.
3. Cook the Sauce:
Pour out all but about 1-2 tablespoons of the oil from the pan, keeping that little bit for flavor. Turn the heat to medium-high, then add minced garlic, ginger, and sliced red chilies. Stir-fry quickly for about 30 seconds until it smells wonderful.
4. Add Sauce Ingredients:
Add the soy sauce, oyster sauce, rice vinegar, hoisin sauce, sugar, and water or beef stock to the pan. Stir everything together and let it gently simmer.
5. Thicken the Sauce:
Mix the cornflour slurry (cornflour with water) and stir it into the sauce. Cook for 1-2 minutes until the sauce becomes shiny and thickens enough to coat the back of a spoon.
6. Combine Beef and Sauce:
Add the crispy fried beef and spring onions into the sauce. Toss quickly but gently, so every bit of beef is coated in the delicious sauce without losing its crispiness.
7. Serve and Enjoy:
Serve the Crispy Chilli Beef immediately with steamed white rice. If you like, sprinkle some extra sliced spring onions over the top for a fresh burst of color and flavor.
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef in the fridge overnight and pat it dry before coating. Excess moisture can prevent the coating from crisping properly.
How Can I Make the Beef Extra Crispy?
Use cold beef straight from the fridge, coat thoroughly with the egg white and cornflour, and fry in hot oil without overcrowding the pan. Draining on paper towels and tossing in the sauce quickly also helps maintain crispiness.
Can I Substitute the Sauces?
Absolutely! If you want a vegetarian option, substitute oyster sauce with mushroom sauce. You can also adjust the amount of soy or hoisin sauce based on your taste preference.
What’s the Best Way to Store Leftovers?
Store any leftover beef and sauce separately in airtight containers in the fridge for up to 2 days. Reheat gently in a pan to help keep the beef crispy without getting soggy.
