Crispy Chilli Beef is a deliciously crunchy and spicy dish that brings together tender strips of beef coated in a light, crispy batter and tossed in a zingy chilli sauce. The perfect balance of heat and sweetness makes it a dish that’s both exciting and comforting. The crunch from the fried beef and the bold flavors from the chilli sauce really stand out in every bite.
I love making this dish when I want something quick but still packed with flavor. The crispy beef is super satisfying, and I always like to add a little extra chilli on the side because you can never have too much heat! One tip I’ve learned is to toss the beef right before serving so it stays crunchy and doesn’t get soggy in the sauce. That little trick makes a big difference.
Whenever I serve Crispy Chilli Beef, I go for simple sides like steamed rice and some fresh veggies or a crunchy salad. It’s great for a weeknight dinner or even when friends come over because it feels a little special without needing tons of effort. This dish always brings smiles to the table, and I find myself making it again and again because it just hits the spot every time.
Key Ingredients & Substitutions for Crispy Chilli Beef
Beef: I like using sirloin or flank steak sliced thinly against the grain for tenderness. If you want a leaner option, try chicken breast or even firm tofu for a vegetarian twist.
Cornflour (cornstarch): This is what gives the beef that crispy coating. You can substitute with potato starch if needed, which also crisps up nicely.
Dried red chillies: These add a smoky heat. If you prefer less spice, remove the seeds or swap with fresh mild chilli or bell peppers.
Sauce ingredients: Soy sauce, hoisin, oyster sauce, and rice vinegar balance sweet, salty, and tangy flavors. If you want to keep it vegan, swap oyster sauce for mushroom sauce.
How Can I Get the Beef Really Crispy Without It Getting Soggy?
Crispy beef is the star of this dish, so keeping that crunch is key. Here’s how I do it:
- Coat the beef evenly with cornflour and shake off any excess—too much coating can get gummy.
- Fry the beef in small batches in hot oil (around 180°C/350°F). Don’t crowd the pan or the temperature drops, making the beef soggy instead of crisp.
- Drain cooked beef on paper towels to remove extra oil.
- Only toss the beef in the sauce at the very end and serve right away. This stops the batter from soaking up sauce and losing crunch.
Following these steps means each bite stays crunchy while still packing that delicious spicy sauce flavor.
Equipment You’ll Need
- Deep-fry thermometer – I use it to keep the oil at the right temp for crispy beef without overcooking.
- Large wok or deep frying pan – perfect for frying in batches and stir-frying all in one pan.
- Slotted spoon or spider strainer – makes it easy to lift out the beef from hot oil safely.
- Mixing bowls – for marinating and coating the beef easily and keeping ingredients organized.
- Measuring spoons and cups – to keep ingredients balanced and the sauce just right.
Flavor Variations & Add-Ins
- Swap beef for chicken or tofu for different textures and dietary preferences.
- Add sliced pineapple or bell peppers for a touch of sweetness and extra crunch.
- Include a dash of five-spice powder or Chinese five-spice for a warm, aromatic twist.
- Spice it up even more with fresh chopped chili or chili oil stirred in right before serving.
How to Make Crispy Chilli Beef?
Ingredients You’ll Need:
For the Beef:
- 500g beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- ½ tsp white pepper
- ½ cup cornflour (cornstarch) for coating
- Vegetable oil, for deep frying
For the Chilli Sauce and Stir-Fry:
- 3-4 dried red chillies, cut in half (seeds optional for heat)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 garlic cloves, finely chopped
- 1-inch piece of ginger, finely chopped
- 2 spring onions, cut into 1-inch pieces
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or honey
- 1 tsp chili flakes or chili garlic sauce (adjust heat to taste)
- 1 tsp toasted sesame seeds (optional)
- Fresh coriander leaves, for garnish
- Cooked jasmine rice, to serve
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and 15 minutes to cook. Total time is around 30 minutes, perfect for a flavorful and quick dinner.
Step-by-Step Instructions:
1. Marinate the Beef:
In a bowl, mix the beef slices with soy sauce, Shaoxing wine, sesame oil, and white pepper. Let it sit for 15-20 minutes to absorb the flavors.
2. Coat the Beef:
Toss the marinated beef in cornflour, making sure each piece is fully coated. Shake off any extra cornflour before frying.
3. Fry the Beef:
Heat vegetable oil in a wok or deep pan to about 180°C (350°F). Fry the beef in small batches for 2-3 minutes until golden and crispy. Remove and drain on paper towels.
4. Prepare the Sauce Base:
In a clean wok or pan, leave about 1-2 tablespoons of oil. Stir-fry the dried chillies for 1 minute until they smell fragrant.
5. Add Aromatics:
Add chopped garlic, ginger, and half the spring onions. Stir-fry for 30 seconds to release their aromas.
6. Cook the Vegetables:
Add sliced onions and bell peppers. Stir-fry on high heat for 2-3 minutes until they soften slightly but still keep some crunch.
7. Make the Sauce:
Mix soy sauce, hoisin sauce, oyster sauce, rice vinegar, brown sugar (or honey), and chili flakes or chili garlic sauce in a small bowl. Pour this mixture into the wok and cook for 1-2 minutes until it thickens a bit.
8. Combine Beef and Sauce:
Add the crispy beef to the wok and toss quickly to coat all pieces evenly with the sauce.
9. Finish and Garnish:
Sprinkle toasted sesame seeds and the remaining spring onions on top. Add fresh coriander leaves for a fresh pop of color and flavor.
10. Serve:
Serve your crispy chilli beef right away with steamed jasmine rice. Enjoy the perfect balance of crunch, spice, and flavor!
Can I Use Frozen Beef for This Recipe?
Yes, you can! Just make sure to fully thaw the beef in the fridge overnight and pat it dry with paper towels before marinating and coating. This helps the batter stick better and keeps the beef crispy.
How Do I Store Leftover Crispy Chilli Beef?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a pan over medium heat to retain some crunch—avoid microwaving, as it can make the coating soggy.
Can I Adjust the Heat Level of This Dish?
Absolutely! Reduce or remove the dried chillies and chili flakes for a milder dish. Or add more chilli garlic sauce or fresh chopped chillies if you want extra heat.
Is There a Gluten-Free Version of This Recipe?
Yes! Use tamari or a gluten-free soy sauce substitute and check that your hoisin and oyster sauces are gluten-free. Cornflour (cornstarch) is naturally gluten-free, so that part stays the same.
