Name: Crispy Chilli Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Chinese-Inspired
Ingredients: Thinly sliced beef (flank steak or sirloin recommended); 1 egg, beaten; 1/2 cup cornstarch (for coating; adjust as needed); 2–3 tablespoons soy sauce (for marinade and sauce); Vegetable oil (for deep frying); 3–4 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 2–3 red chillies, sliced (adjust to taste); 2–3 green onions, sliced; 2–3 tablespoons brown sugar; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; Optional: sliced bell peppers or carrots for extra crunch; Optional: cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken sauce if needed

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Crispy Chilli Beef is one of those takeout-style dishes I can’t get enough of—and making it at home is surprisingly simple. Thin slices of beef are coated, fried to perfection, and then tossed in a sticky, sweet, and spicy sauce that clings to every crispy bite. It’s bold, satisfying, and exactly what I crave when I want a Chinese-inspired dinner with serious flavor and crunch.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality results right from my own kitchen. The beef turns out ultra-crispy, and the sauce is the perfect balance of heat, sweetness, and umami. It’s flexible, too—I can control the spice level, toss in extra veggies, or even switch up the protein. And honestly, watching that sauce bubble and coat the golden beef strips is half the fun.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Thinly sliced beef (flank steak or sirloin works best)
Cornstarch (for coating and optional sauce thickening)
1 egg (beaten, for the marinade)
Soy sauce
Vegetable oil (for frying)
3–4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2–3 red chillies, sliced
2–3 green onions, sliced
2–3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
Optional: additional vegetables like bell peppers or carrots

Directions

I begin by slicing the beef thinly against the grain—this keeps it tender. I marinate the slices in soy sauce, a beaten egg, and a spoonful of cornstarch for about 30 minutes.
While the beef marinates, I prepare the sauce. In a bowl, I mix together soy sauce, minced garlic, ginger, brown sugar, rice vinegar, sesame oil, and sliced red chillies. I adjust the sugar and chillies to hit my perfect sweet-spicy balance.
After marinating, I coat the beef in cornstarch, making sure each strip is well-covered but not clumpy. This step is key for that ultra-crispy texture.
I heat oil in a deep pan or fryer to 350°F (180°C), then fry the beef in small batches. Each batch takes about 2–3 minutes to turn golden and crispy. I drain them on paper towels to keep them from getting soggy.
In a clean skillet, I heat a bit of oil and sauté the garlic, ginger, and red chillies until fragrant. I pour in the prepared sauce and let it simmer until slightly thickened. If needed, I add a cornstarch slurry to help it coat the beef better.
I toss the fried beef into the sauce and stir until every strip is coated and glossy. I finish with a handful of sliced green onions for a burst of freshness.
I serve it hot—either on its own, with steamed rice, or over noodles.

Servings and timing

This recipe makes 4 servings.

Prep time: 15 minutes
Marinate time: 30 minutes
Cook time: 15 minutes
Total time: 1 hour

Variations

Make it mild: I remove the chilli seeds or reduce the number of chillies for a less spicy version.
Vegetable boost: I sometimes toss in thinly sliced bell peppers or matchstick carrots for crunch and color.
Chicken version: I use thin strips of chicken breast instead of beef for a lighter take.
Gluten-free option: I substitute tamari for soy sauce and use gluten-free cornstarch.
Sauce twist: I add hoisin sauce or a dash of sriracha when I want to switch up the flavor profile.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet on medium heat to keep the beef as crispy as possible. The microwave works too, but it softens the coating. I avoid freezing the dish because the crispiness doesn’t hold up well after thawing.

FAQs

Can I use chicken instead of beef?

Yes, I can. Thinly sliced chicken breast or thigh works just as well—just follow the same steps for marinating and frying.

How do I store leftovers?

I store them in an airtight container in the fridge for up to 2 days. Reheating in a skillet helps maintain some crispiness.

Can I make this dish gluten-free?

Definitely. I use tamari or a gluten-free soy sauce and ensure my cornstarch is gluten-free.

Is crispy chilli beef spicy?

It can be! I adjust the spice level by using more or fewer red chillies. Removing the seeds also helps make it milder.

Can I freeze crispy chilli beef?

While I can freeze the cooked beef, I find the texture changes after thawing. It’s best enjoyed fresh for the perfect crispy result.

Conclusion

Crispy Chilli Beef is one of those dishes that never fails to satisfy my craving for something bold, crispy, and full of flavor. It’s a total crowd-pleaser, and once I made it at home, I realized I didn’t need to rely on takeout to enjoy it. Whether I serve it with rice, noodles, or as part of a Chinese-inspired dinner spread, it’s always the star of the meal.