Crispy Chilli Beef is a dish that’s all about bold flavors and satisfying crunch. It features tender strips of beef coated in a crispy batter, tossed in a spicy, tangy chilli sauce that’s just the right mix of heat and sweetness. The combination of the crunchy beef and the sticky sauce makes every bite a real treat.
I love making this when I want something that’s both exciting and easy to eat. One tip I’ve learned is to make sure the oil is hot enough before frying the beef—this keeps it crispy and delicious. I usually add a sprinkle of chopped green onions or sesame seeds on top for a little extra zing and color.
My favorite way to enjoy Crispy Chilli Beef is served over steamed rice with some stir-fried veggies on the side. It’s the kind of meal that brings everyone to the table, and I find it’s perfect for when friends come over because it feels special without needing tons of time in the kitchen.
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best because they’re tender and slice easily into strips. If you prefer a leaner cut, try top round or skirt steak. Always slice against the grain to keep the beef tender.
Cornflour (cornstarch): This is essential for the crispy coating. You can mix it with a little rice flour for an even lighter crunch. If cornflour isn’t available, potato starch is a great substitute.
Chili: Fresh red chili adds sharp heat and color. Adjust the type and amount to your heat preference. Dried chili flakes or chili paste can also work if fresh isn’t handy.
Asparagus: I like how asparagus adds a fresh crunch and bright color. You can swap it with green beans, bell peppers, or snap peas for variety.
Sauce ingredients: Soy and oyster sauces build deep umami flavors. If you want a vegetarian option, use mushroom soy and vegetarian oyster sauce. Rice vinegar adds a nice tang; lemon juice can be used as a substitute.
How Do You Get Crispy Beef With a Sticky Sauce Without Losing the Crunch?
The key is to deep fry the beef first, then quickly toss it in the sauce just before serving.
- Make sure the oil is hot enough (around 180°C/350°F). Hot oil crisps the beef quickly, preventing it from soaking up too much oil.
- Don’t overcrowd the pan when frying—cook in batches so the temperature stays consistent and the beef crisps evenly.
- Drain the fried beef on paper towels to remove excess oil, which keeps it crunchy.
- Prepare and thicken the sauce separately. Once thick and glossy, add the crispy beef and toss gently for just 30 seconds to coat. This keeps that great crispy texture while adding flavor.
Following these steps will keep your beef crispy and flavorful, with just the right amount of sauce clinging to each piece.
Equipment You’ll Need
- Deep-frying pan or wok – I love using a wok because it heats evenly and makes frying easier.
- Thermometer (optional) – helps you keep the oil at the perfect 180°C/350°F for crispy results.
- Slotted spoon or tongs – makes removing the fried beef simple without splashing oil.
- Large skillet or wok – for stir-frying the vegetables and tossing everything together.
- Measuring spoons and cups – for the sauce ingredients, so everything mixes perfectly.
Flavor Variations & Add-Ins
- Use chicken strips instead of beef for a lighter, quicker version—still tasty and tender.
- Swap asparagus for bell peppers, snap peas, or broccoli for more colorful and crunchier veggies.
- Add a splash of hoisin or black bean sauce to give the dish a richer, sweeter flavor.
- Include chopped peanuts or cashews on top for extra crunch and texture.
Crispy Chilli Beef
Ingredients You’ll Need:
For the Beef:
- 500g beef (flank steak or sirloin), thinly sliced into strips
- 1 cup cornflour (cornstarch) for coating
- 1 tsp salt
- ½ tsp black pepper
- Oil for deep frying
For the Vegetables:
- 1 red chili, thinly sliced
- 1 small onion, thinly sliced
- 150g asparagus, cut into 2-inch pieces
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or honey
- 1-2 tsp chili sauce (adjust to taste)
- ½ cup water or beef broth
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. It includes 10 minutes for prepping ingredients, 8-10 minutes for frying and cooking, and just a few minutes to assemble and finish the dish. Perfect for a quick and flavorful meal!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef strips with salt and black pepper in a bowl. Then toss them in cornflour until they’re completely coated. Shake off any extra flour so the coating is even but not clumpy.
2. Fry the Beef:
Heat enough oil in a deep frying pan or wok to around 180°C (350°F). Carefully fry the beef strips in batches so the oil stays hot, about 3 to 4 minutes each until they’re golden and crispy. Remove the beef with a slotted spoon and drain on paper towels.
3. Cook the Vegetables:
In a large pan or wok, heat 1 to 2 tablespoons of oil over medium-high heat. Add the minced garlic, ginger, sliced red chili, and onions. Stir-fry for 2 to 3 minutes until fragrant and the onions soften.
4. Add Asparagus:
Throw in the asparagus pieces and stir-fry for another 2 to 3 minutes. You want them tender but still bright green and crunchy.
5. Make the Sauce:
Mix the soy sauce, oyster sauce, rice vinegar, brown sugar (or honey), chili sauce, and water or broth in a small bowl. Pour this mixture into the pan with the vegetables and bring it to a gentle simmer.
6. Thicken the Sauce:
Stir the cornstarch slurry into the pan. Cook for another 1 to 2 minutes, stirring, until the sauce becomes glossy and thickens slightly.
7. Combine Beef and Sauce:
Add the crispy fried beef to the pan and toss everything quickly so each piece of beef is nicely coated with the sticky sauce.
8. Serve and Enjoy:
Serve your crispy chilli beef right away with steamed white rice. It’s best enjoyed while the beef is still crunchy and the sauce is fresh and flavorful.
Can I Use Frozen Beef for This Recipe?
Yes, but make sure the beef is fully thawed and patted dry before coating with cornflour. Excess moisture can prevent the beef from getting crispy when frying.
How Can I Make This Recipe Less Spicy?
Reduce or omit the fresh red chili and chili sauce in the sauce. You can also add a little extra brown sugar or honey to balance the heat with sweetness.
Can I Prepare This Dish in Advance?
For best results, fry the beef fresh and toss it with the sauce just before serving. You can prepare the sauce and vegetables ahead, then reheat gently before combining with freshly fried beef.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to help retain some crispiness, but the beef may soften slightly after refrigeration.