Crispy Chilli Beef is a bold, flavorful Chinese takeout favorite made at home—thin beef slices fried until golden and tossed in a sticky sweet-spicy sauce. I love making this dish when I’m craving that crispy texture and deep, tangy flavor that coats every bite. It’s surprisingly easy, and once I tried it fresh out of the pan, I never looked back at takeout again.

Why You’ll Love This Recipe

I’m a big fan of dishes that deliver maximum flavor with minimal fuss, and this Crispy Chilli Beef does exactly that. It’s got crunch, heat, sweetness, and a glossy, addictive sauce that clings to every strip of beef. It’s quick to prepare and works beautifully with rice, noodles, or even in lettuce wraps. I also love how easy it is to adjust the spice level, making it perfect for the whole family or a fiery night in.

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 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

Directions

I start by slicing the beef thinly against the grain. Then I marinate it in soy sauce, the beaten egg, and 1 tablespoon of cornstarch for 30 minutes to tenderize and flavor the meat.
While the beef marinates, I mix up the sauce—soy sauce, garlic, ginger, brown sugar, rice vinegar, sesame oil, and sliced red chillies. This mix is the heart of the dish’s bold flavor.
After marinating, I coat the beef in plenty of cornstarch to get that signature crunch. I shake off any excess to avoid clumps.
I heat vegetable oil in a deep pan or fryer to 350°F (180°C), then fry the beef in batches for about 2–3 minutes until golden brown and crispy. I let the strips drain on paper towels.
In a clean skillet, I sauté garlic, ginger, and chillies in a bit of oil until fragrant. Then I pour in the sauce and let it simmer for a few minutes. If I want a thicker sauce, I stir in the cornstarch slurry.
I add the crispy beef to the sauce and toss until every piece is coated and glossy.
To finish, I top it all with sliced green onions and serve it hot with rice or noodles.

Servings and timing

Yield: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 1 hour

Variations

Milder version: I remove the chilli seeds or reduce the number of chillies if I’m cooking for someone who prefers it mild.
Gluten-free option: I use tamari instead of soy sauce to keep the dish gluten-free.
Sauce twist: Sometimes I stir in hoisin sauce or sriracha for a flavor change.
Veggie boost: I add bell peppers or julienned carrots for extra crunch and color.
Chicken swap: This method works just as well with thin strips of chicken breast or thigh.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I use a skillet over medium heat to maintain crispiness as much as possible. The microwave works too, but it softens the coating. I avoid freezing this dish because the texture of the beef won’t hold up well.

FAQs

Can I use chicken instead of beef?

Yes, I can easily swap the beef for thinly sliced chicken breast or thigh and follow the same method for coating and frying.

How do I store leftovers?

I keep any extras in the fridge for up to 2 days in a sealed container. For best results, I reheat it in a pan rather than the microwave.

Can I make this dish gluten-free?

Absolutely. I use tamari or a certified gluten-free soy sauce and make sure the cornstarch I use is also gluten-free.

Is crispy chilli beef very spicy?

It can be, but I control the heat by using fewer chillies or removing the seeds. It’s easy to customize based on my spice tolerance.

What can I serve this with?

I usually serve it over jasmine rice or noodles, but it’s also great in lettuce wraps, over stir-fried veggies, or even in a bao bun.

Conclusion

Crispy Chilli Beef is one of those dishes that brings a big reward for a relatively small amount of work. The textures, the heat, the sweetness—it’s everything I crave in one perfect bite. Once I started making it at home, it quickly became one of my go-to recipes for a crowd-pleasing, restaurant-style dinner that delivers every single time.