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A plate of crispy chilli beef with a glossy sauce.

Classic Crispy Chilli Beef

This recipe delivers a delightful balance of crispy beef, vibrant vegetables, and a sweet and spicy sauce, perfect for a satisfying meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650 kcal

Equipment

  • medium bowl
  • shallow dish
  • wok or deep pot
  • slotted spoon
  • wire rack
  • paper towels
  • serving platter

Ingredients
  

Beef Marinade

  • 500 g flank steak or sirloin thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp baking soda

Coating & Frying

  • 2 tbsp cornstarch plus extra for dredging (about 1/2 cup)
  • Vegetable oil for deep frying

Chilli Beef Sauce

  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 1 red chilli deseeded and finely sliced (or more, to taste)
  • 1 red bell pepper thinly sliced
  • 60 ml soy sauce
  • 60 ml rice vinegar
  • 60 ml sweet chilli sauce
  • 2 tbsp tomato ketchup
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Garnish

  • Spring onions thinly sliced (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions
 

Prepare the Beef

  • Combine the thinly sliced beef with soy sauce, rice vinegar, sesame oil, and baking soda in a bowl and mix well. Marinate for 15-20 minutes.

Coat for Crispiness

  • Drain excess liquid from the beef, then toss with 2 tablespoons of cornstarch until lightly coated. Dredge each piece of beef thoroughly in another 1/2 cup of cornstarch, shaking off any excess.

Fry the Beef

  • Heat vegetable oil in a wok or deep pot to 170-175°C (340-350°F). Fry beef in batches for 3-4 minutes until golden brown and crispy, then transfer to a wire rack to drain and keep warm.

Make the Sauce

  • Pour out most oil from the wok, leaving 2 tablespoons, and heat over medium-high heat. Add minced garlic, grated ginger, sliced red chilli, and bell pepper, then stir-fry for 2-3 minutes until fragrant and slightly softened.

Build the Flavor

  • Pour in soy sauce, rice vinegar, sweet chilli sauce, tomato ketchup, and brown sugar, stirring until sugar dissolves and the sauce simmers.

Thicken the Sauce

  • Whisk the cornstarch slurry and gradually pour it into the simmering sauce, stirring constantly until it thickens to a glossy, sticky consistency.

Combine and Serve

  • Add the crispy beef back into the wok with the sauce and toss quickly and gently to coat evenly.

Garnish and Enjoy

  • Transfer the crispy chilli beef to a serving platter, garnish generously with sliced spring onions and toasted sesame seeds, and serve immediately.

Notes

For extra spice, leave some seeds in the red chilli. Make sure to not overcrowd the wok when frying the beef to ensure maximum crispiness. Serve with steamed rice or noodles for a complete meal.