Crispy Chilli Beef is a dish that brings together tender strips of beef with a perfectly crunchy coating, all tossed in a tangy and spicy chilli sauce. The combination of the crispy texture and the bold, slightly sweet heat makes every bite exciting and full of flavor.
I love making this dish when I want something quick but still impressive. The trick I’ve found is to get the beef super crispy without overcooking it, which keeps it juicy inside and crunchy outside. The chilli sauce is just the right balance, not too fiery but with enough kick to keep you coming back for more.
My favorite way to serve Crispy Chilli Beef is over a bed of steamed rice with a side of crunchy veggies. It’s great for weeknight dinners or when friends come over because it feels like a treat but doesn’t take forever to make. Whenever I eat it, it reminds me of fun nights with good company and great food.
Key Ingredients & Substitutions
Beef: Sirloin or flank steak works great because they are tender and thinly slice easily. If you prefer something leaner, try using skirt steak or even chicken strips instead.
Cornflour and Plain Flour: These create the crispy coating. You can substitute plain flour with rice flour for an even lighter crunch. Avoid skipping cornflour as it’s key for that great crisp.
Dried and Fresh Chillies: These give the dish its spicy kick. Use milder fresh peppers if you want less heat, or add more dried chillies if you love fiery food.
Sauce Ingredients: Soy sauce and hoisin give a nice balance of salty and sweet. If you lack hoisin, oyster sauce or a mix of soy and a bit of brown sugar works well.
How Do You Get The Beef Perfectly Crispy Without Overcooking?
The secret is a light batter and frying in hot oil just long enough. Here’s how:
- Mix the batter dry ingredients with egg and cold water to get a smooth but slightly thick coating.
- Dip beef strips and let them rest so the batter sticks well.
- Heat oil to 180°C (350°F) for a fast, hot fry.
- Fry beef in small batches; don’t overcrowd the pan, or the temperature drops and coating gets soggy.
- Fry 2-3 mins per batch until golden and crispy, then drain on paper towels to remove excess oil.
This method keeps the inside juicy and outside crisp, which is the best part of this dish!
Equipment You’ll Need
- Deep-fry or a large wok — I recommend using a thermometer for the oil temperature to get that perfect crisp.
- Mixing bowls — for batter and sauces; they’re handy for stirring everything smoothly.
- Slotted spoon — makes it easy to lift and drain the crispy beef without splashing oil.
- Measuring spoons and cups — help you keep the sauce balanced and consistent.
- Sharp knife and cutting board — for slicing the beef and vegetables neatly.
Flavor Variations & Add-Ins
- Use chicken or shrimp instead of beef for a different protein twist; they cook quickly and stay juicy.
- Add bell peppers or snap peas for extra crunch and color in the stir-fry.
- Swap hoisin sauce with oyster sauce or sweet chili sauce to change the flavor profile.
- Adjust spice level by increasing or reducing dried and fresh chillies to suit your taste.
How to Make Crispy Chilli Beef
Ingredients You’ll Need:
For The Beef:
- 500g beef sirloin or flank steak, thinly sliced into strips
- ½ cup cornflour (cornstarch)
- ¼ cup plain flour (all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 egg, lightly beaten
- ¼ cup cold water
- Vegetable oil, for deep frying
For The Stir-Fry:
- 2-3 dried red chillies, chopped
- 2 fresh red chillies, sliced
- 2 green onions, cut into 2-inch pieces
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame seeds (optional)
- Fresh coriander (cilantro), chopped, for garnish
For The Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons chilli sauce (adjust according to heat preference)
- 1 tablespoon sugar or honey
- 1 tablespoon water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and cook. The beef fries quickly, and the sauce comes together fast, so overall you’ll have a delicious, crispy chilli beef ready in under 30 minutes.
Step-by-Step Instructions:
1. Make the Batter and Coat the Beef:
In a mixing bowl, combine the cornflour, plain flour, baking powder, salt, and black pepper. Add the beaten egg and cold water, stirring until you make a smooth batter. Toss the beef strips into this batter until they are well coated. Let them rest for about 10 minutes to help the coating stick better.
2. Fry the Beef Until Crispy:
Heat vegetable oil in a deep frying pan or wok to about 180°C (350°F). Carefully fry the beef strips in small batches, cooking each batch for 2-3 minutes or until they’re golden brown and crispy. Use a slotted spoon to remove the beef and place it on paper towels to drain excess oil.
3. Stir-Fry The Aromatics and Veggies:
In a clean pan or wok, heat a tablespoon of oil over medium-high heat. Add minced garlic, ginger, and dried red chillies. Stir-fry for about 30 seconds until fragrant. Then add the sliced onion, fresh red chillies, and green onions. Stir-fry for about 2 minutes until they are just tender but still crisp.
4. Prepare and Add the Sauce:
In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, chilli sauce, sugar, and water. Pour this mixture into the pan with the vegetables and bring it to a gentle simmer. Add the cornstarch slurry and stir well until the sauce thickens and becomes glossy.
5. Combine and Serve:
Add the crispy fried beef back into the pan. Toss quickly to coat every piece with the delicious sauce. Remove from heat, sprinkle with sesame seeds and chopped coriander for a fresh finish. Serve immediately with steamed rice for a tasty meal.
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but be sure to thaw it completely in the fridge overnight and pat it dry before slicing and coating. Extra moisture can prevent the coating from crisping up properly.
How Can I Make This Dish Less Spicy?
Reduce or omit the dried and fresh chillies, or use milder peppers. You can also cut back on the chilli sauce in the sauce mixture to tame the heat without sacrificing flavor.
Can I Prepare Crispy Chilli Beef Ahead of Time?
While the beef is best served immediately to keep its crispiness, you can prepare the sauce and vegetables in advance. Reheat the beef quickly in hot oil or an oven before tossing with the reheated sauce.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to help maintain some crispiness. Avoid microwaving as it may make the coating soggy.
