Name: Crispy Chilli Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb beef sirloin or flank steak, thinly sliced; 1/4 cup cornstarch; 1/4 cup all-purpose flour; 1 egg; 1/4 cup water; 1/2 teaspoon baking powder; Salt and pepper to taste; Vegetable oil for frying; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 tablespoons hoisin sauce; 1 tablespoon chili sauce (adjust to taste); 2 teaspoons sugar; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1/2 onion, sliced; 1 bell pepper, sliced; 1-2 red chilies, sliced (optional for extra heat); 1 tablespoon sesame oil; 1 tablespoon chopped green onions (for garnish)

Jump to Recipe

Introduction

Crispy Chilli Beef is a flavorful and satisfying dish featuring tender beef strips coated in a crispy batter and tossed in a spicy, tangy sauce. This recipe blends Asian-inspired ingredients for a delicious meal that’s perfect for weeknight dinners or entertaining guests.

A white plate filled with a pile of glossy dark brown beef pieces cooked in a sticky sauce, with thin caramelized onion slices mixed in and a few small red chili slices scattered on top. The beef looks tender and shiny, with a rich, thick coating of sauce that glistens under the light. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb beef sirloin or flank steak, thinly sliced
1/4 cup cornstarch
1/4 cup all-purpose flour
1 egg
1/4 cup water
1/2 teaspoon baking powder
Salt and pepper to taste
Vegetable oil for frying
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce
1 tablespoon chili sauce (adjust to taste)
2 teaspoons sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 onion, sliced
1 bell pepper, sliced
1-2 red chilies, sliced (optional for extra heat)
1 tablespoon sesame oil
1 tablespoon chopped green onions (for garnish)

Instructions

Step 1: Slice the beef thinly against the grain into strips to ensure tenderness.
Step 2: In a bowl, combine cornstarch, all-purpose flour, baking powder, salt, and pepper. Add the egg and water, then whisk until you get a smooth batter.
Step 3: Heat vegetable oil in a deep pan or wok over medium-high heat. Dip the beef strips into the batter, fully coating each piece. Fry the beef in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
Step 4: For the sauce, heat sesame oil in a wok or large pan. Add minced garlic, ginger, sliced onion, and bell pepper. Sauté for about 2 minutes until fragrant and slightly softened.
Step 5: Stir in soy sauce, rice vinegar, hoisin sauce, chili sauce, and sugar. Let the sauce simmer gently for 2 minutes to blend flavors.
Step 6: Add the crispy beef to the sauce and toss to coat evenly. Stir-fry for another 2-3 minutes so the beef absorbs the sauce’s flavor.
Step 7: Garnish with sliced red chilies and chopped green onions. Serve immediately with steamed rice or noodles for a complete meal.

Tips & Variations

Use sirloin or flank steak for the best texture and flavor; slicing against the grain keeps the beef tender.
Adjust the chili sauce quantity to suit your preferred spice level or omit red chilies for a milder dish.
Try adding other vegetables like snap peas or carrots for extra crunch and color.
For a gluten-free version, substitute all-purpose flour with rice flour or a gluten-free blend.

Storage

Store leftover crispy chilli beef in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to retain the crispiness, adding a splash of water if the sauce thickens too much. Avoid microwaving directly as it may soften the crispy coating.

How to Serve

A white plate holds a pile of glossy, dark brown beef slices coated in a sticky sauce, with visible sesame seeds sprinkled on top. Thin, caramelized onion strips are layered throughout the beef, adding a slightly shiny, amber texture. Bright red chili slices peek out from within the stack, providing a pop of contrasting color. The beef looks tender and juicy, with a rich, thick sauce that glistens under the light, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of beef?

Yes, chicken breast or thighs sliced thinly can be used as a substitute. Adjust frying time to ensure the chicken is cooked through and remains juicy.

How can I make this dish less spicy?

Reduce or omit the chili sauce and red chilies. You can also add a little extra sugar or hoisin sauce to balance any remaining heat with sweetness.