Crispy Chilli Beef

This crispy chilli beef transforms humble steak into an addictive dish that rivals any takeaway. The contrast between the crunchy exterior and tender meat, all enveloped in that glossy sweet-spicy sauce, makes this a weeknight winner I return to whenever I'm craving bold flavors without waiting for delivery.

I first made this recipe when a sudden snowstorm canceled our dinner plans at our favorite Chinese restaurant. My family now requests this dish so often that I've memorized the recipe and can whip it up with my eyes closed on particularly hectic evenings.

Ingredients

• For the Crispy Beef
• Thin cut sirloin steaks: the perfect cut for quick cooking and tender results
• Egg: creates the essential sticky base that helps the cornflour adhere properly
• Cornflour: delivers that signature crispiness that stands up to the sauce
• Salt and black pepper: the foundation seasonings for any good dish
• White pepper: adds a subtle warmth that black pepper alone cannot provide
• Sunflower oil: has a high smoke point ideal for achieving the perfect crisp
• For the Sauce
• Medium onion: provides sweetness and texture to balance the crispy beef
• Red chilli: the star ingredient that gives this dish its signature heat
• Fresh ginger: adds that warming aromatic quality essential in Chinese cooking
• Garlic cloves: create depth and savory notes that elevate the entire dish
• Rice vinegar: brings the perfect tangy note to cut through richness
• Dark soy sauce: provides color and rich umami flavor
• Tomato puree: adds body and subtle sweetness to the sauce
• Caster sugar: balances the heat and acidity with necessary sweetness
• Tomato ketchup: might seem unusual but adds that perfect sweet tanginess
• Thai style sweet chilli sauce: introduces complex heat and stickiness

Step-by-Step Instructions

Prepare the Beef:

Mix thin beef strips thoroughly with egg ensuring every piece is well coated. This creates the sticky base that helps the cornflour adhere. Sprinkle cornflour salt black pepper and white pepper over the coated beef and mix until every strip has a tacky coating. The tackier the coating the crispier your finished beef will be.

First Fry:

Heat oil in your wok until it shimmers but doesn't smoke. Add half the beef strips carefully placing each piece separately to prevent sticking. Allow the beef to develop a golden crust before turning approximately 2 minutes per side. The key is minimal turning letting the heat work its magic. Remove the first batch to a paper towel lined plate to drain excess oil.

Second Batch:

Add a touch more oil if needed and repeat the frying process with the remaining beef. Make sure your oil is hot before adding the second batch to maintain that perfect crispiness. The second batch typically cooks faster so watch it carefully to prevent burning.

Create Sauce Base:

Using the same pan with its flavorful residue add the final bit of oil and reduce heat to medium. Add onions and cook until just translucent about 2 minutes. The onions should soften but not brown. Add chilli ginger and garlic and stir constantly for 30 seconds until the aromatics release their fragrance.

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I discovered the magic of cornflour coating rather than a heavy batter purely by accident when I ran out of regular flour one evening. The result was so much better than my previous attempts that it permanently changed how I make this dish. My daughter who generally avoids spicy food will pick out every last piece of crispy beef from this dish leaving the chillies behind.

Make Ahead Options

While this dish truly shines when made fresh you can prepare components ahead of time to streamline the cooking process. Slice your beef thinly and store it in the refrigerator for up to 24 hours before cooking. You can also prepare the sauce ingredients measuring everything out so they're ready to go when needed. However I strongly advise against frying the beef in advance as it loses its signature crispiness once stored.

If you do have leftovers store the beef and sauce separately in airtight containers in the refrigerator. When reheating quickly stir fry the beef pieces in a hot wok to restore some crispiness before adding the sauce back in. This method won't perfectly recreate the fresh version but comes reasonably close.

Serving Suggestions

This crispy chilli beef pairs beautifully with simple steamed jasmine rice which absorbs the flavorful sauce perfectly. For a more substantial meal serve alongside stir fried vegetables like broccoli bok choy or bell peppers. The crispy texture and bold flavors also work wonderfully with egg noodles tossed in a little sesame oil.

For a complete takeout experience at home pair this dish with some homemade spring rolls vegetable dumplings or a simple cucumber salad dressed with rice vinegar and sesame oil. The cooling crunch of fresh vegetables provides the perfect contrast to the spicy richness of the beef.

Perfect Pairings

The bold sweet spicy flavors in this dish call for complementary beverages that can stand up to its intensity. Chinese jasmine tea works beautifully to cleanse the palate between bites. For alcoholic options a cold lager beer light bodied Riesling or even a lychee martini makes an excellent match.

The sauce also pairs wonderfully with other proteins if beef isn't your preference. Try the same technique and sauce with thinly sliced chicken strips pork or even firm tofu for a vegetarian alternative. Each protein brings its own character to the dish while still delivering that satisfying combination of crispy texture and bold sauce.

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Common Recipe Questions

→ What cut of beef works best for this dish?

Thin-cut sirloin steak is ideal as it crisps up beautifully while remaining tender inside. If using a thicker cut, slice it very thinly across the grain. For best results, try chilling the beef in the freezer for about 30 minutes before slicing - this makes it easier to achieve ultra-thin strips.

→ How do I get the beef extra crispy?

The key to achieving maximum crispiness is not overcrowding the pan when frying the beef. Cook in small batches, giving each piece enough space. Ensure your oil is very hot before adding the meat, and don't stir too frequently - allow each side to develop a golden crust before turning.

→ Can I adjust the spice level?

Absolutely! The heat comes primarily from the fresh chilli and sweet chilli sauce. For milder flavor, remove the seeds from the fresh chilli or reduce the quantity. For extra heat, add more fresh chilli or include some dried chilli flakes to the sauce.

→ What can I serve with Crispy Chilli Beef?

This dish pairs wonderfully with steamed jasmine rice or egg noodles. For a complete meal, serve with simple stir-fried vegetables like broccoli or bok choy. It also works well as part of a larger Chinese-inspired feast alongside dishes like spring rolls or egg drop soup.

→ Can I prepare any components ahead of time?

You can slice the beef and prepare all the vegetables and sauce ingredients ahead of time, storing them separately in the refrigerator. However, the coating and frying should be done just before serving to maintain the signature crispiness. This dish is best enjoyed fresh and tends to lose its texture when reheated.

→ What substitutions can I make if I don't have all the ingredients?

If you don't have rice vinegar, apple cider vinegar makes a decent substitute. Brown sugar can replace caster sugar. Regular soy sauce can be used instead of dark soy, though the color will be lighter. For the sweet chilli sauce, you can make a quick version by combining honey, sriracha, and a splash of vinegar.