Crispy Chilli Beef Recipe

If you re looking for a Crispy Chilli Beef Recipe that really delivers on flavor and crunch, you ve come to the right place. I absolutely love how this recipe combines tender strips of beef with a crispy coating that locks in all the juiciness – plus the chilli sauce gives it just the right kick. This dish is perfect for when you want something quick to satisfy that takeaway craving without breaking the bank or spending hours in the kitchen.

When I first tried making Crispy Chilli Beef Recipe at home, I was amazed at how easy it was to get restaurant-quality results with some simple tricks. Whether you re cooking for a family dinner or a weekend treat, you ll find that this recipe is incredibly adaptable and always a hit. Let me share everything I ve learned so you can nail it every single time!

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Ingredients You’ll Need

Each ingredient plays a unique role here, bringing together crispy, savory beef with a tangy, sweet and spicy sauce. I recommend grabbing fresh ginger and garlic, and don t skip on the cornflour – it s the secret to that amazing crunch.

• Rump or Sirloin Steak: Choose a cut with a bit of marbling for flavor, but nothing too fatty as it s sliced very thin.
• Light Soy Sauce: Adds salty umami to both the marinade and sauce without overpowering.
• Garlic and Fresh Ginger: Essential aromatics that give the beef a fresh zesty kick.
• Cornflour (Cornstarch): Use plenty! This is what creates the crispy coating you want.
• Eggs: Helps the cornflour stick and builds that crispy batter.
• Vegetable Oil with High Smoking Point: Sunflower or canola oil works great for deep frying safely.
• White Onion: Adds sweet, soft texture to the stir-fry.
• Carrots: Thin matchsticks keep things crisp and colorful.
• Red Chilli: Fresh chilli brings gentle heat-remove seeds if you prefer milder spice.
• Sweet Chilli Sauce, Honey, Tomato Ketchup, Rice Vinegar: These ingredients combine for a balanced, tangy and sweet sauce.

Variations

I ve played around with this Crispy Chilli Beef Recipe quite a bit, and you can easily tweak it for different tastes or dietary needs. Feel free to make it your own – it s a recipe that welcomes creativity.

• Spice Level Adjustment: I sometimes swap the red chilli for fresh jalapeño or omit seeds to tone down the heat for the kids.
• Vegetarian Option: Try replacing beef with thinly sliced tofu or cauliflower florets, coated the same way for crunch.
• Gluten-Free Version: Use tamari and ensure your cornflour is certified gluten-free.
• Extra Veggies: Feel free to add bell peppers, snap peas, or broccoli to boost the veggie factor and make it more colorful.

How to Make Crispy Chilli Beef Recipe

Step 1: Prep and Marinate the Beef

Start by trimming any large bits of fat from your steak and slice into super thin strips – this is key for the perfect bite. Mix the beef with soy sauce, grated garlic, and fresh ginger, then let it marinate. If you have the time, chilling for up to two hours really boosts the flavor, but if not, just leave it resting at room temperature while you prep other ingredients.

Step 2: Coat for Crispy Perfection

After marinating, mix 2 tablespoons of cornflour into the beef to make it slightly sticky. Next, beat your eggs in a second bowl, then dip each strip into the eggs, followed by a thorough coating of cornflour. I know this sounds like a lot of work, but trust me-it s worth coating each strip individually for that unbeatable crunch. Don t hesitate to add more cornflour if you need it, and gently shake off the excess before placing strips on a baking tray.

Step 3: Fry the Beef Until Golden

Heat 1 cup of oil in a heavy pan to about 180°C (356°F). You ll know it s ready when a tiny piece of batter sizzles instantly. Fry the beef in batches so it doesn t overcrowd – spread the strips out with tongs and let them sit for 2 minutes to set before stirring and cooking for 2-3 more minutes until golden. Place the cooked beef on a wire rack to drain excess oil and keep it crispy. Once done, discard the frying oil to keep things clean.

Step 4: Whisk and Heat the Sauce

While the beef fries, mix the sauce ingredients – sweet chilli sauce, honey, tomato ketchup, rice vinegar, and soy sauce – in a bowl so everything s ready to go. In the same pan, heat the remaining oil, then fry sliced onions and carrot matchsticks until tender but still a bit crisp. Toss in the sliced chilli, fry for a minute more, then add the crispy beef and pour over the sauce. Stir everything quickly until the sauce thickens and evenly coats the beef strips.

Step 5: Serve and Enjoy!

I like to serve this Crispy Chilli Beef Recipe piping hot with fluffy steamed rice or simple noodles. The combination of textures and flavors is just unbeatable – don t wait too long to dig in, because that crispiness is the real star!

How to Serve Crispy Chilli Beef Recipe

Garnishes

I usually sprinkle freshly chopped spring onions and a handful of sesame seeds over the top – it adds a lovely fresh crunch and beautiful color. A squeeze of lime on the side always brightens the dish for me, especially if you like tangy contrasts to the heat.

Side Dishes

This Crispy Chilli Beef Recipe pairs perfectly with steamed jasmine rice or simple chow mein noodles tossed with a bit of soy and sesame oil. For veggies, I love serving it alongside stir-fried bok choy or a crunchy Asian-style slaw.

Creative Ways to Present

For special occasions, I like to serve the beef over a bed of coconut rice with scattered fresh herbs like cilantro and mint. You could also pile it into lettuce cups for a fun finger-food style meal that s great for parties or casual dinners.

Make Ahead and Storage

Storing Leftovers

I store leftover Crispy Chilli Beef in an airtight container in the fridge for up to 2 days. To keep as much crunch as possible, place a paper towel inside the container to absorb moisture-this simple trick helps a lot when reheating.

Freezing

I ve frozen leftovers before, but I recommend flash freezing the cooked beef strips separate on a baking sheet first, then transferring to an airtight bag to avoid clumping. This way, you can reheat just what you need, though the crispiest texture is best fresh.

Reheating

The best way I ve found to reheat this is in a hot oven or air fryer to bring back the crispiness. Avoid microwaving if you want to keep that crunch-microwaves tend to make the coating soggy.

FAQs

Final Thoughts

This Crispy Chilli Beef Recipe holds a special place in my kitchen because it s a perfect blend of flavors and textures that satisfy both comfort food cravings and a bit of spice. I hope you enjoy making it as much as I do – once you get the hang of that crispy coating and the zingy sauce, it s going to become a fast favorite in your rotation too. Give it a try, and don t forget to share with friends or family – this dish always sparks joy at the table!

Crispy Chilli Beef Recipe

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• Author: Villerius
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Frying
• Cuisine: Chinese

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Description

Crispy Chilli Beef is a flavorful Chinese-inspired stir-fry featuring tender beef strips marinated and coated in cornflour, fried to a perfect crisp, then tossed with a tangy, sweet, and slightly spicy sauce. Served with vegetables and your choice of rice or noodles, this recipe offers a delightful balance of textures and tastes, ideal for a satisfying weeknight dinner.

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Ingredients

Units MUS Scale 1x2x3x

Sauce

• 3 tbsp Sweet Chilli Sauce
• 2 1/2 tbsp Honey
• 2 tbsp Tomato Ketchup
• 2 tbsp Rice Vinegar (sub apple cider vinegar or white wine vinegar)
• 1 1/2 tbsp Light Soy Sauce

Crispy Chilli Beef

• 400g / 14oz Rump or Sirloin Steak (see notes)
• 2 tbsp Light Soy Sauce
• 2 cloves of Garlic, finely grated or very finely diced
• 1 heaped tsp grated or very finely diced Fresh Ginger
• 250g / 9oz Cornflour/Cornstarch, or as needed
• 2 medium Eggs, beaten
• 255ml / 1 cup + 1 tbsp Vegetable Oil, or another oil with a high smoking point e.g. sunflower oil
• 1 medium White Onion, thinly sliced
• 1 large or 2 small Carrots, sliced into thin matchsticks
• 1 Red Chilli, thinly sliced (see notes)
• Rice or Noodles, to serve

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Instructions

1. Prepare and marinate the beef: Remove any large bits of fat from the beef, then slice into very thin strips. In a mixing bowl, combine the beef strips with the soy sauce, garlic, and ginger. Leave to marinate in the fridge for up to 2 hours, or at room temperature if short on time.
2. Coat the beef: Mix 2 tbsp of the cornflour into the marinated beef and leave for a few minutes until sticky. In a separate bowl, place the remaining cornflour. Mix the beaten eggs into the beef mixture, then take each strip and thoroughly coat it in the cornflour, pressing it in well and shaking off excess. Place coated strips on a baking tray. Repeat until all beef is coated.
3. Fry the beef: Heat 240ml (1 cup) of oil in a large heavy-based saucepan over medium-high heat until 180°C (356°F). Add half the beef strips, spreading out with tongs. Fry for 2 minutes to allow batter adhesion, then stir-fry for 2-3 more minutes until golden and crispy. Remove to a wire rack over a tray or paper towel. Repeat with remaining beef. Discard oil after frying.
4. Make the sauce: Whisk together all sauce ingredients in a small bowl until combined.
5. Cook the vegetables and combine: Heat the remaining oil in a pan over medium heat. Add the sliced onion and carrots, frying until they begin to soften. Add the sliced red chilli and fry for another minute. Add the crispy beef and sauce to the pan, tossing to coat and cook until the sauce thickens and clings to the beef.
6. Serve: Serve hot with rice or noodles and enjoy your crispy, flavorful chilli beef.

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Notes

• Beef: Use rump or sirloin; inexpensive cuts are fine due to thin slicing which ensures tenderness. More marbled cuts are harder to slice thinly without breaking.
• Coating: For maximum crispiness, coat each beef strip individually, pressing cornflour well. If pressed for time, coat in small batches ensuring good coverage.
• Chilli: Use regular red chilli from supermarket packets; remove seeds if you prefer less heat.
• Cookbook: This recipe is featured in the debut cookbook ‘Comfy’.
• Calories: The calorie estimate assumes 1/4 cup oil soaked up and full use of cornflour, possibly an overestimate.

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Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 15 g
• Sodium: 850 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 31 g
• Cholesterol: 120 mg