Crispy chilli beef is one of my favorite takeaway-style dishes to recreate at home. Thin strips of beef are coated and fried until crunchy, then tossed in a sticky, sweet, and spicy sauce that clings to every piece. It’s bold, addictive, and way better than anything I’d order in. Whether I’m making it for a cozy night in or to impress someone with a homemade fakeaway, it always hits the spot.
Why You’ll Love This Recipe
I love how this dish brings together the perfect combo of textures and flavors—crispy beef, a glossy sauce, and a spicy-sweet finish that keeps me coming back for more. It’s surprisingly simple to make, and I get full control over how spicy or sweet I want it. Served with rice or noodles, it’s a crowd-pleaser every single time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crispy beef:
flank steak or sirloin (thinly sliced against the grain)
cornstarch (for coating)
salt
black pepper
oil (for deep frying or pan frying)
For the sauce:
garlic (minced)
ginger (minced or grated)
red chili (fresh or dried, sliced thinly)
soy sauce
rice vinegar or white vinegar
brown sugar
ketchup or tomato paste
sweet chili sauce (optional, for extra sweetness)
water
cornstarch slurry (to thicken)
Optional for garnish:
spring onions (sliced)
sesame seeds
extra sliced chilies
Directions
I start by patting the beef dry and tossing it in cornstarch, salt, and pepper until well coated.
Then I heat oil in a deep pan or wok and fry the beef in batches until golden, crispy, and cooked through—usually 3–5 minutes per batch. I set it on paper towels to drain.
In a separate pan or wok, I heat a little oil and stir-fry the garlic, ginger, and chilies until fragrant.
I mix together soy sauce, vinegar, sugar, ketchup, and sweet chili sauce, then pour it into the pan.
Once the sauce starts bubbling, I add a small cornstarch slurry to thicken it slightly.
I toss the crispy beef into the sauce and stir quickly to coat each piece evenly.
I serve it hot, garnished with spring onions, sesame seeds, and extra chilies if I want more heat.
Servings and timing
This recipe makes about 3–4 servings and takes around 30–35 minutes total, including frying and sauce prep. It’s fast, fresh, and better than takeout.
Variations
Sometimes I add thin strips of bell pepper or carrot for extra crunch and color. For a lighter version, I bake or air fry the beef instead of deep frying. I’ve also used chicken or tofu for a twist. If I want extra richness, I stir in a splash of hoisin sauce or a drizzle of sesame oil.
storage/reheating
This dish is best served fresh while the beef is crispy. If I have leftovers, I store them in the fridge for up to 2 days. To reheat, I use a skillet or oven to bring back some of the crispness—microwaving works too but softens the texture.
FAQs
Can I make this dish less spicy?
Absolutely. I reduce or skip the fresh chilies and use a mild sweet chili sauce instead. It still has great flavor without the heat.
What’s the best cut of beef to use?
I usually go with flank steak or sirloin—they’re easy to slice thin and stay tender when fried.
Can I make it gluten-free?
Yes, I use tamari instead of soy sauce and make sure my other ingredients (like chili sauce) are labeled gluten-free.
Do I need a wok?
No, I’ve made it in a large skillet or even a deep saucepan. As long as the pan is hot and wide enough to fry and toss the beef, it works fine.
What’s the best way to keep the beef crispy?
I fry it in small batches, don’t overcrowd the pan, and only toss it in the sauce right before serving.
Conclusion
Crispy chilli beef is one of those unforgettable dishes that combines crunch, spice, and sweetness in the best possible way. It’s quick, satisfying, and perfect for when I’m craving something bold and flavorful at home. Once I made it myself, I realized I never needed to order it again—it’s that good.
PrintCrispy Chilli Beef
Crispy Chilli Beef is a bold, takeaway-style dish featuring thin strips of fried beef tossed in a sticky, spicy-sweet sauce. It’s crunchy, flavorful, and perfect for recreating a favorite fakeaway at home in under 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for deep frying or pan frying
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1–2 red chilies, thinly sliced (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or white vinegar
- 2 tbsp brown sugar
- 1 tbsp ketchup or 2 tsp tomato paste
- 1 tbsp sweet chili sauce (optional)
- 1/4 cup water
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- Optional garnish: sliced spring onions, sesame seeds, extra chilies
Instructions
- Pat the beef dry and toss with cornstarch, salt, and pepper until well coated.
- Heat oil in a deep pan or wok and fry beef in batches for 3–5 minutes until golden and crispy. Drain on paper towels.
- In a separate pan, heat a small amount of oil and stir-fry garlic, ginger, and chilies until fragrant.
- Mix soy sauce, vinegar, brown sugar, ketchup, sweet chili sauce, and water in a bowl. Pour into the pan.
- Bring the sauce to a simmer, then add the cornstarch slurry and stir until slightly thickened.
- Add the crispy beef and toss quickly to coat in the sauce.
- Serve hot, garnished with spring onions, sesame seeds, and extra chilies if desired.
Notes
- Add bell peppers or carrots for extra crunch and color.
- Air fry or bake the beef for a lighter version.
- Use chicken or tofu as alternatives to beef.
- Add hoisin sauce or sesame oil for extra depth.
- Only coat beef in sauce just before serving to retain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
