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Crispy chilli beef with bell peppers and onions served over white rice on a dinner plate

Crispy Chilli Beef

Crispy beef strips coated in a light batter, stir-fried with bell peppers, onions, and a tangy sweet-spicy sauce. Restaurant-quality flavor in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 main course portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb beef sirloin or flank steak thinly sliced against the grain into 1/4 inch strips
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1/4 cup cold water
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying, 2-3 inches depth
  • 2 tablespoons soy sauce low-sodium preferred
  • 1 tablespoon rice vinegar unseasoned
  • 2 tablespoons hoisin sauce
  • 1 tablespoon chili sauce adjust to taste for heat level
  • 2 teaspoons sugar
  • 1 tablespoon garlic minced, about 3 cloves
  • 1 tablespoon fresh ginger minced
  • 1/2 medium onion sliced into 1-inch pieces
  • 1 large bell pepper sliced into 1-inch pieces
  • 1-2 red chilies sliced, optional for extra heat
  • 1 tablespoon sesame oil
  • 1 tablespoon green onions chopped, for garnish

Equipment

  • Wok or large pan
  • Deep frying pan or pot
  • Deep-fry thermometer
  • Paper towels
  • Mixing bowls
  • Whisk
  • Tongs or slotted spoon

Method
 

  1. Slice beef thinly against the grain into strips about 1/4 inch thick and 2-3 inches long. Pat completely dry with paper towels to remove all moisture.
  2. In a medium bowl, whisk together cornstarch, flour, baking powder, salt, and pepper. Add egg and cold water, whisking until you have a smooth, lump-free batter that's thin enough to drip easily off a spoon.
  3. Heat 2-3 inches of vegetable oil in a deep pan to 350°F (use a thermometer for accuracy). Test readiness by dropping a small amount of batter in - it should sizzle immediately and float. Working in batches of 6-8 pieces, dip beef strips into batter, let excess drip off, then carefully lower into hot oil. Fry for 3-4 minutes until golden brown and floating. Don't overcrowd the pan. Transfer to paper towel-lined plate and keep warm in 200°F oven while completing remaining batches.
  4. In a separate wok or large pan, heat sesame oil over medium-high heat. Add garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned. Add onion and bell pepper, stir-frying for 2 minutes until slightly softened but still crisp.
  5. Pour in soy sauce, rice vinegar, hoisin sauce, chili sauce, and sugar. Stir together and simmer for 2 minutes until sauce reduces slightly and becomes glossy, coating the back of a spoon.
  6. Add crispy beef to the sauce and toss quickly to coat for 2-3 minutes. Work fast to maintain best texture. Garnish with sliced chilies and chopped green onions. Serve immediately with steamed rice or noodles.

Notes

For best results, ensure oil reaches 350°F before frying and work in small batches. Oil temperature is critical for crispy coating. Store beef and sauce separately for up to 2 days. Reheat in hot skillet or air fryer at 375°F to restore crispiness. Can substitute tofu or cauliflower for vegetarian version. If sauce needs thickening, mix 1 tsp cornstarch with 1 tbsp water and stir in. Use gluten-free flour and tamari for gluten-free version.