Crispy Chilli Beef is a popular Chinese takeaway-style recipe made with thin slices of sirloin steak, deep-fried until golden and crunchy, then tossed in a sweet, sticky, and spicy sauce with garlic, chilli, and soy. This homemade version delivers bold flavors, quick cooking, and restaurant-style results, perfect for serving with rice or noodles on busy weeknights.

Crispy Chilli Beef is a classic Chinese-inspired dish featuring thin strips of sirloin steak coated in seasoned cornflour, deep-fried until golden, and tossed in a sticky, spicy, and sweet sauce. It’s a flavorful homemade alternative to your favorite takeaway meal.

Ingredients

For the Beef:

360 g (¾ lb) thin-cut sirloin steaks (approx. 3 steaks), cut into thin strips
1 small egg
4 tbsp cornflour (cornstarch)
¼ tsp salt
¼ tsp black pepper
⅛ tsp white pepper
3 tbsp sunflower oil (for frying in batches)

For the Sauce:

½ tbsp sunflower oil (for the sauce)
1 medium onion, thinly sliced
1 red chilli, finely sliced (remove seeds to reduce heat)
1 tsp minced fresh ginger
3 garlic cloves, minced
2 tbsp rice vinegar
3 tbsp dark soy sauce
2 tbsp tomato puree (paste in US)
6 tbsp caster sugar (superfine sugar)
2 tbsp tomato ketchup
2 tbsp Thai-style sweet chilli sauce

Instructions

Prepare the Beef:
Place the sliced steak in a bowl, add the egg, and mix well to coat.
Add the cornflour, salt, black pepper, and white pepper. Toss until the beef is well coated—it will be sticky.
Fry the Beef:
Heat 3 tbsp of sunflower oil in a wok or large frying pan over high heat.
Fry the beef in two batches: add one strip at a time and avoid overcrowding. Cook for 5–6 minutes, stirring only occasionally, until crispy and browned.
Remove with a slotted spoon and place on paper towels. Repeat with the second batch, then set all cooked beef aside.
Make the Sauce:
In the same pan, reduce heat to medium and add the remaining ½ tbsp oil.
Add the sliced onion and cook for 2 minutes until slightly softened.
Add the chopped chilli, ginger, and garlic. Cook for 30 seconds, stirring continuously.
Combine Sauce Ingredients:
Stir in the rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce.
Increase the heat and bring to a simmer. Let the sauce bubble for 2–3 minutes to thicken slightly.
Finish the Dish:
Return the crispy beef to the pan. Toss everything together and cook for 1–2 minutes until the beef is fully coated and heated through.
Serve hot with rice or noodles.

Tips

Cut beef thinly: For best texture, use very thin slices of steak. Partially freezing the beef makes it easier to slice.
Control the crisp: Don’t overcrowd the pan during frying—this keeps the oil hot and the beef crispy.
Sauce texture: Let the sauce bubble and reduce slightly before adding the beef to intensify flavor and improve consistency.

Variations and Substitutions

Swap the protein: Try crispy chicken, tofu, or pork strips instead of beef.
Add vegetables: Stir in sliced bell peppers, carrots, or baby corn for more texture and nutrition.
Make it gluten-free: Use gluten-free soy sauce and double-check other condiments for wheat content.

FAQs

Can I make this ahead of time?
It’s best served fresh, but you can prep the sauce and beef separately. Reheat the beef in an oven or air fryer before tossing in the sauce.

What cut of beef works best?
Sirloin is ideal, but flank or rump steak also work well if sliced thinly.

How spicy is it?
Moderate heat—adjust the red chilli or sweet chilli sauce to taste.

Serving Suggestions

Serve with steamed jasmine rice, egg-fried rice, or stir-fried noodles.
Pair with a side of sautéed greens or Asian slaw.
Add a sprinkle of sesame seeds or fresh chopped spring onions for garnish.

Why You’ll Love This Recipe

Crispy beef: Light and crunchy with a tender center.
Bold sauce: Sweet, tangy, and just the right amount of heat.
Quick cooking: Ready in under 30 minutes with simple ingredients.
Takeaway-style at home: A crowd-pleasing favorite with no delivery required.