Crispy Chilli Beef Recipe

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A crunchy, sweet and spicy beef dish that cooks fast and fills the plate.

introduction

This Crispy Chilli Beef is crunchy on the outside and tender inside. The sauce is sweet, tangy and a little spicy. If you want a crunchy snack idea too, see this air fryer zucchini fritters recipe for a simple side.

why make this recipe

This recipe is quick, uses simple ingredients, and gives big flavour. It works for weeknight meals or a weekend treat. Kids and adults like the crisp beef and sticky sauce.

how to make Crispy Chilli Beef

Follow the steps below. You can also serve the beef with pasta for a change, try some ideas like these campanelle recipes if you want to mix it with pasta.

Ingredients :

  • 360 g (¾ lbs) thin-cut sirloin steaks (approx 3 thin steaks) cut into thin strips
  • 1 small egg
  • 4 tbsp cornflour (cornstarch)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp white pepper
  • 4 ½ tbsp sunflower oil, divided
  • 1 medium onion, peeled and sliced into thin strips
  • 1 red chilli, finely sliced (discard seeds if less heat is desired)
  • 1 tsp minced ginger
  • 3 garlic cloves, peeled and minced
  • 2 tbsp rice vinegar
  • 3 tbsp dark soy sauce
  • 2 tbsp tomato puree (or tomato paste for US)
  • 6 tbsp caster sugar (superfine sugar)
  • 2 tbsp tomato ketchup
  • 2 tbsp sweet chilli sauce (preferably Thai-style)

Directions :

  1. Place the sirloin steak strips in a bowl and add the small egg. Mix thoroughly to coat all the beef strips evenly with the egg.
  2. Add the cornflour, salt, black pepper, and white pepper to the egg-coated beef. Toss everything together until the beef is well coated in a sticky mixture.
  3. Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat until very hot and almost smoking.
  4. Fry half the beef strips in the hot oil, spreading them out and allowing them to crisp up without moving them too much. Cook for about 5-6 minutes, stirring 3-4 times, until the beef is dark brown and crispy.
  5. Using a slotted spoon or tongs, transfer the cooked beef to a bowl lined with kitchen paper to absorb excess oil.
  6. Add another tablespoon of oil to the pan, then cook the remaining beef in the same manner. Remove and place it with the first batch on the paper.
  7. Add the remaining ½ tablespoon of oil to the pan, reduce heat to medium, and sauté the sliced onion for 2 minutes until slightly softened.
  8. Stir in the sliced red chilli, minced ginger, and minced garlic, cooking and stirring for 30 seconds to release the flavors.
  9. Add the rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chilli sauce to the pan. Raise the heat and allow the sauce to bubble and reduce slightly, about 2 minutes.
  10. Return the crispy beef to the pan, stir well to coat with the sauce, and heat through for 1-2 minutes until hot.
  11. Serve the crispy chilli beef immediately with steamed rice or noodles.

how to serve Crispy Chilli Beef

Serve hot with steamed white rice or jasmine rice. It also goes well with noodles or a simple stir-fried vegetable side. Garnish with extra sliced chilli or a few spring onions.

how to store Crispy Chilli Beef

Cool the beef to room temperature within two hours. Store in an airtight container in the fridge for up to 2 days. Reheat in a pan over medium heat to keep some crispness. Do not refreeze after cooking.

tips to make Crispy Chilli Beef

  • Pat the beef strips dry before coating to help them get crisper.
  • Use very hot oil and do not crowd the pan; fry in batches for best crunch.
  • Adjust sugar and chilli to your taste if you want it sweeter or spicier.
  • For a creamy side idea, add a small spoon of crème fraîche on the side; see these crème fraîche recipes for ideas.

variation (if any)

  • Use chicken or pork strips instead of beef.
  • Add mixed peppers or baby corn when you cook the onion for more veg.
  • Swap dark soy for light soy and add a little extra sugar if you like a sweeter sauce.

FAQs

Q: Can I use frozen beef?
A: You can, but thaw it fully and pat dry first. Frozen meat holds water and will not crisp well.

Q: Is cornflour the same as cornstarch?
A: Yes. Use cornstarch if you are in the US.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce and keep it in the fridge for a day. Reheat and toss with the fried beef.

Q: How can I make it less spicy?
A: Remove the chilli seeds or use half a chilli. Reduce the sweet chilli sauce amount.

Q: Can I bake the beef instead of frying?
A: You can try oven-baking at high heat on a tray, but the texture will differ from deep pan-fried crispiness.

Conclusion

For another version and more tips, look at Crispy Chilli Beef – Nicky’s Kitchen Sanctuary which shows a similar method. If you want a simple guide with step photos, see Easy Crispy Chilli Beef – Britney Breaks Bread. For more ways to make crispy beef and serve ideas, try Crispy Chilli Beef | All Ways Delicious.