Crispy Chilli Beef (with Sweet Chilli)

I thinly slice beef, coat it in a light batter, and deep-fry it until it’s golden and crispy. Then, I toss the crispy beef in a flavorful sweet chilli sauce with crunchy vegetables for a dish that’s bursting with texture and taste. It comes together quickly, making it perfect for a satisfying weeknight meal.

Why You’ll Love This Recipe

I love how this recipe combines the irresistible crunch of fried beef with a sweet, tangy, and slightly spicy sauce. It delivers the same flavors and textures you’d find in your favorite takeout, but it’s made fresh at home in about 30 minutes. The balance of sweetness from the chilli sauce and the fresh zing from the vinegar always hits the spot for me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 360 g sirloin or rump steak, thinly sliced against the grain

• 1 egg

• 4 tbsp cornflour (cornstarch)

• Salt and pepper to taste

• Oil for deep or shallow frying

• 1 medium onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1–2 red chillies, finely sliced (adjust to heat preference)

• 1 tsp grated ginger

• 3 garlic cloves, minced

Marinade for the beef:

• 1 tbsp light soy sauce

• 1 tsp sesame oil

• 1 tsp ginger-garlic paste

• ½ tsp sugar

• ¼ tsp white pepper

Stir-fry sauce:

• 3 tbsp sweet chilli sauce

• 2 tbsp ketchup

• 2 tbsp soy sauce (light or dark)

• 1–2 tbsp rice vinegar or white vinegar

• 1 tbsp sugar (or brown sugar)

• Pinch of salt

Directions

1. Marinate the beef by combining the sliced beef with all marinade ingredients in a bowl. Let it sit for about 15 minutes.

2. Crack the egg into the marinated beef and mix to coat. Add cornflour gradually, tossing until the beef is well coated and slightly tacky. Shake off any excess cornflour.

3. Heat oil for frying to about 175°C (350°F). Fry the beef in batches, making sure not to overcrowd the pan. Cook until the strips are golden and crispy, about 4–6 minutes per batch. Drain on paper towels.

4. Discard most of the frying oil, leaving about a tablespoon in the pan. Stir-fry the onion, red bell pepper, chillies, ginger, and garlic on medium-high heat for 2–3 minutes until vegetables are slightly softened but still crisp.

5. Add the stir-fry sauce ingredients to the pan and bring to a simmer, letting the sauce thicken slightly.

6. Toss the crispy beef strips into the sauce and stir everything together for another 1–2 minutes until the beef is fully coated and heated through.

7. Serve immediately with steamed rice or noodles.

Servings and Timing

• Servings: 3–4 people

• Prep time: 15–20 minutes

• Cook time: 15–20 minutes

• Total time: 30–40 minutes

Variations

• For a gluten-free version, substitute tamari for soy sauce and make sure the sweet chilli sauce is gluten-free.

• Double-frying the beef—first at a lower temperature, then again at a higher temperature—can make it extra crispy.

• You can swap beef for chicken, roasted duck, or lamb—just be sure to slice the meat thinly.

• Add more heat by including sriracha, chilli paste, or extra fresh chillies in the sauce.

Storage/Reheating

I prefer to eat this dish fresh for the best crispy texture. If there are leftovers, I let them cool completely and store them in an airtight container in the fridge for up to 2 days. When reheating, I use a hot pan or toaster oven to help keep the beef crispy—microwaving tends to make it soggy.

FAQs

How do I get super crispy beef?

I make sure to coat the beef well in cornflour and fry it in hot oil without overcrowding the pan. Letting it cook undisturbed helps it crisp up nicely. For extra crunch, double-frying works great.

Can I prepare this in advance?

I usually marinate the beef ahead of time, but I fry it and toss it in sauce just before serving to keep it crispy.

What can I serve this with?

I like serving it with steamed jasmine rice or noodles. Adding extra fresh vegetables on the side works well, too.

Is this dish healthy?

This is more of an indulgent treat since it’s fried and saucy. To make it lighter, I sometimes shallow-fry instead of deep-fry and add more veggies.

Can I freeze leftovers?

I freeze the cooked beef (without sauce) for up to 3 months. When ready to eat, I thaw it overnight and reheat in a pan, making fresh sauce separately for best flavor.

Conclusion

I really enjoy making Crispy Chilli Beef when I want a quick, delicious meal that feels special. The crispy beef combined with the sweet and spicy sauce makes for a satisfying dinner that I can whip up anytime. It’s perfect for bringing a bit of takeout magic to the home kitchen.

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