Crispy Chilli Beef

Ingredients for Crispy Chilli Beef

I always use sirloin or flank steak for this recipe because they slice beautifully thin and stay tender when fried. The batter is what really makes the difference. I’ve tested countless ratios, and this combination of cornstarch, flour, and a touch of baking powder creates that signature light, crispy coating that doesn’t get soggy too quickly.

• 1 lb beef sirloin or flank steak (thinly sliced against the grain)
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 egg
• 1/4 cup cold water
• 1/2 teaspoon baking powder (I recommend sifting this with the dry ingredients for better distribution)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying (enough for 2-3 inches depth in your pan)
• 2 tablespoons soy sauce (my preference is low-sodium for better flavor control)
• 1 tablespoon rice vinegar (unseasoned works best)
• 2 tablespoons hoisin sauce
• 1 tablespoon chili sauce (adjust to your heat preference)
• 2 teaspoons sugar
• 1 tablespoon minced garlic (about 3 cloves)
• 1 tablespoon minced ginger (in my experience, fresh ginger makes a huge difference over powdered)
• 1/2 medium onion (sliced into 1-inch pieces)
• 1 large bell pepper (sliced into 1-inch pieces, I usually use red for color)
• 1-2 red chilies (sliced, optional for extra heat)
• 1 tablespoon sesame oil
• 1 tablespoon chopped green onions (for garnish)

Step-by-Step Instructions

I recommend getting all your ingredients prepped before you start frying. This recipe moves quickly once you begin, and you don’t want your beef sitting around getting soggy.

Step 1: Slice your beef thinly against the grain into strips about 1/4 inch thick and 2-3 inches long. This ensures tender bites rather than chewy pieces. Pat the beef completely dry with paper towels because excess moisture prevents a crispy coating from forming.

Step 2: In a medium bowl, whisk together cornstarch, flour, baking powder, salt, and pepper. Add the egg and cold water, whisking until you have a smooth batter with no lumps. The batter should be thin enough to drip easily off a spoon but thick enough to lightly coat the beef.

Step 3: Heat 2-3 inches of vegetable oil in a deep pan or wok to 350°F (use a thermometer for accuracy). Test by dropping a small amount of batter in. It should sizzle immediately and float to the surface. Working in batches of 6-8 pieces, dip beef strips into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 3-4 minutes until golden brown and the pieces float. Don’t overcrowd the pan or the temperature will drop and your beef will absorb oil instead of crisping up. Transfer to a paper towel-lined plate. Keep finished batches warm in a 200°F oven while you complete the remaining batches.

Step 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 (burnt garlic tastes bitter). Add onion and bell pepper, stir-frying for 2 minutes until slightly softened but still crisp.

Step 5: Pour in soy sauce, rice vinegar, hoisin sauce, chili sauce, and sugar. Stir everything together and let it simmer for about 2 minutes until the sauce reduces slightly and becomes glossy, coating the back of a spoon.

Step 6: Add your crispy beef to the sauce and toss quickly to coat, about 2-3 minutes. Working fast here helps maintain the best texture. Garnish with sliced chilies and chopped green onions, then serve immediately.

Perfect Pairings for Crispy Chilli Beef

The sweet-spicy sauce and crispy texture of this beef calls for sides that provide balance and complement the bold flavors.

Steamed Jasmine Rice: The fluffy, slightly fragrant grains soak up the extra sauce beautifully while providing a neutral base that balances the dish’s bold flavors without competing for attention. For a complete Asian-inspired meal, try pairing this with our Sticky Garlic Chicken Noodles for variety.

Garlic Stir-Fried Vegetables: Quick-cooked vegetables like bok choy or broccoli cut through the richness of the fried beef while adding nutritional value. Our Chicken with Mixed Vegetable Stir Fry uses similar techniques if you want more veggie inspiration.

Cold Cucumber Salad: A refreshing, vinegar-dressed cucumber salad provides a cooling contrast to the spicy heat and adds a crisp, clean element that refreshes your palate between bites.

Vegetable Lo Mein: Soft noodles tossed with mixed vegetables create a complete meal and add more texture variety, making this perfect for feeding a hungry crowd. If you love noodle dishes, our Chicken Lo Mein is another family favorite.

Beef and Broccoli: For a double-beef feast, serve alongside our Chinese Beef and Broccoli for guests who want variety on their plates.

Storage & Serving Tips

Store leftover crispy chilli beef in an airtight container in the refrigerator for up to 2 days. For best results, store the beef and any extra sauce separately if you have leftovers before combining them.

For reheating, skip the microwave as it makes the coating soggy. Instead, reheat in a hot skillet over medium-high heat for 3-4 minutes, which helps restore some crunch. You can also use an air fryer at 375°F for 5-6 minutes for the crispiest results. Keep in mind that reheated beef won’t be quite as crispy as freshly made, but it will still taste delicious.

This dish is incredibly versatile beyond the initial serving. I’ve chopped up leftovers and tossed them in fried rice, used them as a topping for rice bowls, or even stuffed them into lettuce wraps for a lighter second meal. Pro tip: if you know you’ll have leftovers, consider frying extra beef separately and keeping it unsauced. You can sauce it fresh when reheating for much better texture.

FAQs

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

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.