Name: Crispy Chilli Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 360 g (3/4 lb) thin-cut sirloin steaks, sliced into thin strips; 1 small egg; 4 tbsp cornflour (cornstarch); 1/4 tsp salt; 1/4 tsp black pepper; 1/8 tsp white pepper; 4 1/2 tbsp sunflower oil, divided; 1 medium onion, sliced thin; 1 red chilli, finely sliced (remove seeds for less heat); 1 tsp minced ginger; 3 garlic cloves, minced; 2 tbsp rice vinegar; 3 tbsp dark soy sauce; 2 tbsp tomato puree (tomato paste); 6 tbsp caster sugar (superfine sugar); 2 tbsp tomato ketchup; 2 tbsp sweet chilli sauce

This crispy chilli beef is one of my favorite takeout-style dishes to make at home. It’s sweet, spicy, and perfectly crunchy, with thin strips of beef coated in a glossy, flavorful sauce. Every bite has that addictive balance of heat and sweetness, just like at the best Chinese restaurants—but fresher, crispier, and even more satisfying when I make it myself.

Why You’ll Love This Recipe

I love this recipe because it gives me restaurant-quality crispy beef right from my own kitchen. The beef stays crunchy even after being coated in the sticky sauce, and the balance of flavors—sweet, savory, and spicy—is absolutely spot-on. I also like how quickly it comes together; it’s ready in less time than it takes to order takeout. It’s the perfect dish for when I want something exciting and flavorful on a weeknight.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

360 g (¾ lbs) thin-cut sirloin steaks (approx 3 thin steaks), cut into thin strips *Note1
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 the seeds if I don’t like it too hot)
1 tsp minced ginger
3 garlic cloves, peeled and minced
2 tbsp rice vinegar
3 tbsp dark soy sauce
2 tbsp tomato puree (paste for US)
6 tbsp caster sugar or superfine sugar
2 tbsp tomato ketchup
2 tbsp sweet chilli sauce (I use Thai-style)

Directions

I start by placing the thinly sliced beef in a bowl, then add the egg, cornflour, salt, black pepper, and white pepper. I mix well until each piece of beef is fully coated.
I heat 3 tablespoons of sunflower oil in a large wok or deep frying pan over medium-high heat.
Once the oil is hot, I add the coated beef in small batches, frying for 2–3 minutes per batch until golden brown and crispy. I remove the beef with tongs and place it on a plate lined with paper towels.
I discard most of the oil, leaving about 1 ½ tablespoons in the pan.
I add the sliced onion and red chilli, stir-frying for 2–3 minutes until slightly softened.
I then add the minced garlic and ginger, cooking for another 30 seconds until fragrant.
In a small bowl, I mix together the rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce.
I pour this sauce mixture into the pan, stirring until it starts to bubble and thicken slightly.
I return the crispy beef to the pan, tossing quickly to coat every piece in the glossy sauce.
I cook for another minute until the beef is evenly coated and everything is heated through.
I serve it immediately, usually with steamed jasmine rice or noodles.

Servings and Timing

This recipe makes about 2–3 servings. It takes roughly 15 minutes to prepare and 15 minutes to cook, so I can have it ready in around 30 minutes total.

Variations

Sometimes I add sliced bell peppers or julienned carrots for extra color and crunch. When I want a bit more heat, I throw in an extra chilli or a spoonful of chilli flakes. For a tangier flavor, I use a little more rice vinegar or even a splash of lime juice. I’ve also made this with chicken using the same method—it works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I use a skillet over medium heat for the best texture. If I reheat it in the microwave, I know it won’t be as crispy, but it still tastes delicious. I don’t recommend freezing this dish because the crispy coating tends to soften after thawing.

FAQs

How do I get the beef extra crispy?

I make sure the oil is hot before frying and avoid overcrowding the pan so the beef fries instead of steams.

Can I use a different cut of beef?

Yes, flank steak or ribeye also works well—anything tender that slices thinly.

What can I use instead of rice vinegar?

White vinegar or apple cider vinegar are good substitutes, though rice vinegar has the best flavor balance.

Can I bake the beef instead of frying?

Yes, I can bake it at 425°F (220°C) for about 20 minutes, flipping halfway through, though it won’t be quite as crispy.

Can I make it less sweet?

Definitely. I reduce the sugar to 4 tablespoons for a milder sweetness.

How spicy is this dish?

It’s moderately spicy, but I can control the heat by adjusting the amount of red chilli or removing the seeds.

What’s the best oil for frying the beef?

I like using sunflower or vegetable oil because they have a high smoke point and a neutral flavor.

Can I use gluten-free ingredients?

Yes, I use tamari instead of soy sauce and check that the sweet chilli sauce is gluten-free.

Why is my beef not crispy after adding the sauce?

If the sauce is too watery or the beef sits too long before tossing, it can soften. I make sure the sauce thickens slightly before adding the beef back in.

What can I serve with crispy chilli beef?

I love it with steamed rice, egg-fried rice, or stir-fried vegetables for a full meal.

Conclusion

This crispy chilli beef is one of my go-to dishes when I want something bold, crunchy, and full of flavor. I love how the sweet and spicy sauce clings to every crispy strip of beef, making each bite completely addictive. It’s quick, satisfying, and always a crowd-pleaser—perfect for when I’m craving takeout-style food made fresh at home.