If you’ve been craving a homemade version of crispy chilli beef that’s crunchy on the outside, tender inside, and coated in a glossy sweet-spicy sauce, this recipe delivers everything you love about the classic takeaway favorite — all in a fast, family-friendly meal.
Table of Contents
Why You’ll Love This Crispy Chilli Beef
This dish brings together thin strips of beef, a light crunchy coating, and a sticky chilli sauce that hits every flavor note. It cooks quickly, uses simple pantry ingredients, and offers restaurant-quality results without deep-frying. Whether you want a weeknight dinner or something special for Friday nights, this recipe fits right in.
Ingredients for Crispy Chilli Beef
For the Beef
- Thin-cut sirloin steak, sliced into thin strips
- 1 small egg
- Cornflour
- Salt
- Black pepper
- White pepper
- Sunflower oil (for shallow-frying)
For the Sauce
- Rice vinegar
- Dark soy sauce
- Tomato purée
- Caster sugar
- Tomato ketchup
- Sweet chilli sauce
Vegetables & Aromatics
- 1 medium onion, sliced
- 1 red chilli, thinly sliced
- Minced ginger
- Minced garlic
Ingredient Notes (Substitutions & Helpful Tips)
Steak:
Thin-cut sirloin provides the best balance of tenderness and flavor. Flank steak or rump can also work if sliced thinly against the grain.
Cornflour:
This is essential for the signature crispiness. Avoid swapping it for plain flour, as the texture won’t be the same.
Rice vinegar:
Adds brightness without bitterness. If you don’t have any, mild white vinegar or a squeeze of lemon can work.
Soy sauce:
Dark soy gives deeper color and richness. Use regular soy sauce if that’s what you have.
Make it kid-friendly:
Remove the red chilli or scoop out the seeds for a milder finish.
Vegetarian option:
Use thick-cut mushrooms, tofu, or tempeh. Coat and shallow-fry them the same way; they crisp well and hold the sauce beautifully.
Step-by-Step Instructions
Step 1 — Slice and Coat the Beef
Place the steak in the freezer for about 30 minutes — this makes slicing much easier. Cut into thin strips and place them in a bowl. Beat the egg and mix it in until the beef is lightly coated. Add cornflour, salt, black pepper, and white pepper, tossing well to form an even coating.
Step 2 — Fry Until Crispy
Heat a shallow layer of oil in a large frying pan over medium-high heat. Add the beef in batches so the pan isn’t overcrowded. Fry for 5–6 minutes per batch, turning occasionally, until dark golden and crisp. Transfer to a plate lined with paper towels to drain.
Step 3 — Make the Sauce Base
In the same pan, remove excess oil, leaving about a teaspoon. Add sliced onion and cook until softened. Stir in red chilli, ginger, and garlic, allowing their flavors to bloom and perfume the kitchen.
Step 4 — Build the Sticky Chilli Sauce
Pour in rice vinegar, soy sauce, tomato purée, sugar, ketchup, and sweet chilli sauce. Let everything bubble together for a few minutes, reducing slightly until glossy.
Step 5 — Combine and Serve
Return the crispy beef to the pan and toss quickly to coat every piece. Serve immediately with rice, noodles, or a fresh vegetable stir-fry.
Pro Tips for Success
- Slice the beef very thinly — this is key to tenderness.
- Coat evenly so every strip crisps without clumping.
- Fry in batches to maintain heat and prevent steaming.
- Don’t overcook the sauce — it thickens fast.
- Serve immediately — the beef is crispiest when hot.
Flavor Variations
- Orange Chilli Beef: Add orange zest and a splash of juice.
- Honey Garlic Beef: Replace the sugar with honey and boost garlic.
- Korean-Style Beef: Use gochujang instead of ketchup.
- Extra Crispy Version: Double-coat the beef in cornflour.
- Tamarind Chilli Twist: Add tamarind paste for tangy depth.
Serving Suggestions
- Steamed jasmine rice or coconut rice
- Stir-fried vegetables
- Crispy spring rolls or Asian-style salads
- Sesame noodles
- Lettuce cups for a lighter option
Storage and Freezing Instructions
Fridge:
Keep leftovers in an airtight container for up to 2 days. The beef will soften but still taste great.
Freezer:
Freeze cooked beef (without sauce) for up to 3 months. Re-crisp in a hot pan before tossing with freshly made sauce.
Reheating:
Warm in a skillet over medium heat. Add a splash of water to revive the sauce if needed.
Ultimate Crispy Chilli Beef—Easy Takeaway-Style Dinner
- Total Time: 50 minutes
- Yield: 4 servings
Description
A homemade takeaway-style crispy chilli beef that’s crunchy, tender, and coated in a glossy sweet-spicy sauce.
Ingredients
- 360 g (¾ lb) thin-cut sirloin 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 (remove seeds for milder heat)
- 1 tsp minced ginger
- 3 garlic cloves, peeled and minced
- 2 tbsp rice vinegar
- 3 tbsp dark soy sauce
- 2 tbsp tomato purée (tomato paste for US)
- 6 tbsp caster (superfine) sugar
- 2 tbsp tomato ketchup
- 2 tbsp sweet chilli sauce (Thai-style)
Instructions
- Place steak in freezer ~30 minutes to firm, then slice thinly. Toss strips with beaten egg until lightly coated; add cornflour, salt, black pepper, and white pepper and toss to coat evenly.
- Heat a shallow layer of oil in a large frying pan over medium-high. Fry beef in batches (do not overcrowd) for 5–6 minutes per batch until dark golden and crisp. Drain on paper towels.
- Remove excess oil leaving ~1 tsp. Add sliced onion and cook until softened, then add red chilli, ginger, and garlic and cook briefly.
- Stir in rice vinegar, dark soy sauce, tomato purée, sugar, ketchup, and sweet chilli sauce. Bubble for a few minutes until sauce reduces slightly and becomes glossy.
- Return crispy beef to the pan, toss quickly to coat, and serve immediately with rice, noodles, or stir-fried vegetables.
Notes
Slice the beef very thinly; fry in batches to keep crispness; serve immediately for best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | ~24g |
| Carbohydrates | ~35g |
| Fat | ~20g |
| Fiber | ~1g |
| Sodium | Moderate |
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FAQ About Crispy Chilli Beef
How do I keep the beef crispy after adding the sauce?
The key is high heat and a quick toss. The sauce should be hot, thickened, and ready before the beef returns to the pan. Avoid simmering the beef in the sauce — it softens the coating.
Can I air-fry the beef instead of shallow-frying it?
Yes. Spray with oil and cook at 200°C (400°F) for 8–10 minutes, shaking halfway. It won’t be as traditionally crispy, but the texture is still very good and lighter.
What cut of beef works best?
Thin-cut sirloin is the top choice. Flank, rump, or flat iron steak also work well if sliced very thinly against the grain. This technique keeps even leaner cuts tender.
Can I make the sauce less sweet?
Absolutely. Reduce the sugar by half or add more vinegar for balance. You can also add a splash of water if the sauce thickens too much.
Is this recipe spicy?
It has mild heat from the fresh chilli and sweet chilli sauce. For a hotter version, keep the seeds in the chilli or add crushed red pepper flakes.
Final Thoughts
This Crispy Chilli Beef recipe is a fantastic way to bring irresistible takeaway flavors into your own kitchen. With just a few simple steps, you can create perfectly crispy strips of beef coated in a glossy, sweet-spicy sauce your family will ask for again and again. For more inspiration, check out this Amazing Broccoli Rice Casserole or explore more on Pinterest for your next meal idea!