Crispy Chilli Beef Chinese

Crispy chilli beef brings that irresistible Chinese takeaway flavor right into your own kitchen without the need for deep frying. Every strip of beef turns out delightfully crunchy, gleaming with a bold sweet and spicy sauce that clings to every bite. All you need is a frying pan or wok, and a little patience waiting for the beef to get as crisp as possible.

I first tackled this at home when craving a quality fakeaway and could not believe how much fresher and crispier the homemade version tastes. It has become my top request for Saturday night dinners with friends.

Ingredients

• Sirloin or flank steak: Choose a well-marbled steak for best tenderness. Slice thinly across the grain for maximum crispiness.
• Soy sauce: Adds savory depth and helps to season the beef. Choose a high-quality light soy for best results.
• Shaoxing wine or dry sherry: Adds subtle aroma and helps tenderize the beef. Look for Shaoxing wine in Asian grocery stores or substitute with dry sherry if needed.
• Cornstarch: The secret to that ultra-crispy coating when frying the beef. Use fresh cornstarch for the best crunch.
• Ground white pepper: Gives a gentle heat and classic Chinese flavor. Fresh ground preferred.
• Vegetable oil: Neutral oil works best for frying without overpowering other tastes.
• Ketchup: Adds tang and classic takeaway flavor to the sauce.
• Sweet chili sauce: Brings sweetness and a gentle spice. Use your favorite brand.
• Rice vinegar: Brightens the sauce with a little acidity. Always sniff your vinegar to ensure freshness.
• Brown sugar: For rich sweetness and to help glaze the beef.
• Sriracha or chili garlic sauce: You can control the spice in your sauce. Go spicier or swap for extra sweet chili sauce.
• Sesame oil: Deepens the sauce with nutty aroma. Always use toasted sesame oil for best flavor.
• Garlic: Freshly chopped for maximum punch in the stir-fry.
• Fresh ginger: Choose a plump, unwrinkled root for brightness and warmth.
• Red chili: Adds fresh color and heat. Adjust quantity to taste.
• Carrot: Adds crunch and natural sweetness. Julienne for even quick cooking.
• Red bell pepper: Sweet and vibrant. Try to choose one that is heavy for its size and brightly colored.
• Spring onions: For green freshness and zing at the end. Use both white and green parts for flavor and garnish.

Step-by-Step Instructions

Marinate the Beef:

Combine your sliced steak with soy sauce Shaoxing wine cornstarch and ground white pepper. Massage well so each piece gets an even coating. Set aside for ten minutes to let the flavors start working in.

Make the Sauce:

Mix ketchup sweet chili sauce rice vinegar soy sauce brown sugar sriracha and sesame oil in a small bowl. Whisk until smooth and glossy then set out near the stove.

Dredge the Beef:

On a big plate spread the cornstarch into a shallow layer. One by one press the strips of beef firmly into the cornstarch on all sides to completely coat them. This is the key step for that signature crispy crust.

Fry the Beef:

Pour enough vegetable oil into your pan to shallow fry. Once shimmering hot add the beef strips a few at a time and make sure they are spread out with space between each. Let each side cook for about three minutes until deeply golden and crisp. Lift out with a slotted spoon onto a bed of paper towels. Work in batches and resist crowding to keep things crispy.

Stir-fry Aromatics:

Carefully pour off most of the oil leaving just a thin coating in the pan. Add the chopped garlic fresh ginger and sliced red chili. Stir quickly over medium heat for no more than thirty seconds until just fragrant and sizzling.

Add the Veg:

Tip the julienned carrots and sliced bell pepper into the pan with the aromatics. Stir over high heat for two or three minutes just until they start to soften but still keep some bite.

Glaze the Beef:

Return the crispy beef to the pan. Pour over your mixed sauce. Toss and stir everything together on high heat until the sauce thickens and evenly coats all pieces. This should take a minute or two.

Finish and Serve:

Take off the heat and scatter over some sliced spring onions. Serve straight away with heaps of steamed rice.

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Do not rush the frying step as the deep golden color and craggy texture is what makes the recipe special. My favorite part is always seeing that glossy sauce envelop each crispy bit and smelling the fresh ginger and garlic as everything comes together in the wok. The fun is letting everyone pile their bowl high and top with their own garnish of extra spring onions or even chili threads.

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Common Questions

→ What cut of beef works best for crispy chilli beef?

Sirloin or flank steak, thinly sliced into strips, provides the best tenderness and crisp texture after frying.

→ Can I make this dairy-free or gluten-free?

Yes, this dish is naturally dairy-free. For gluten-free, use gluten-free soy sauce and cornstarch.

→ How do I keep the beef extra crispy?

Fry the beef strips in batches, avoid overcrowding, and ensure the oil is hot enough before frying.

→ Is deep frying required for this dish?

No deep fryer is needed. Shallow frying in a pan works perfectly to achieve crispiness on the beef.

→ What can I serve alongside crispy chilli beef?

Steamed jasmine rice or stir-fried greens complement the savory, spicy flavors beautifully.

→ How spicy is crispy chilli beef?

You can adjust the heat by using more or less sriracha and chili in the sauce to suit your preference.