Do Share Recipe

I still remember the first time I made this Crispy Chilli Beef Recipe at home — the crackle as the beef hit the hot pan instantly made me hungry. I had tried so many takeaway versions, including experimenting with Chicken Fried Rice Recipes and Chicken Nugget Recipes, but this homemade one completely won me over with its sticky sauce and bold chilli kick

As I tossed everything together, it honestly felt like I had recreated my favourite Chinese takeaway right in my own kitchen. The balance of sweet, salty, and spicy flavours is spot-on. Once I made it myself, I knew this recipe would become a regular in my dinner rotation.

Ingredients

Below are the ingredients I use every time I make this dish, along with a few tips to help you get the best results.

360 g sirloin steak, thinly sliced – Sirloin stays tender and cooks quickly; slice against the grain for best texture
1 small egg – Helps the cornflour stick evenly to the beef
4 tbsp cornflour (cornstarch) – Essential for that signature crispy coating
¼ tsp salt – Enhances the flavour of the beef
¼ tsp black pepper – Adds gentle warmth
⅛ tsp white pepper – Gives subtle heat and depth
4½ tbsp sunflower oil, divided – Ideal for shallow frying without overpowering flavour
1 medium onion, sliced into strips – Adds natural sweetness to balance the chilli
1 red chilli, thinly sliced – Adjust amount to control heat
1 tsp fresh ginger, minced – Brings freshness and zing
3 garlic cloves, minced – Adds deep savoury flavour
2 tbsp rice vinegar – Cuts through the richness with acidity
3 tbsp dark soy sauce – Provides colour and umami
2 tbsp tomato puree – Builds body and richness in the sauce
6 tbsp caster sugar – Balances spice and vinegar perfectly
2 tbsp tomato ketchup – Adds sweetness and gloss
2 tbsp sweet chilli sauce – Gives classic sticky heat

Note: This recipe makes several servings and comfortably feeds about 4 people.

Variations

You can easily adapt this Crispy Chilli Beef to suit your taste or dietary needs.

For a gluten-free version, replace soy sauce with tamari and ensure sauces are gluten-free.
To reduce heat, remove chilli seeds or use less fresh chilli.
For extra flavour, add a splash of sesame oil at the end.
Swap beef for chicken, turkey, or even tofu for a different protein option.

Cooking Time

This dish comes together quickly, making it perfect for busy evenings.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

You don’t need anything fancy to make this recipe.

Large frying pan or skillet – For frying the beef until crispy
Mixing bowl – To coat the beef evenly
Sharp knife – For slicing beef and vegetables thinly
Cutting board – Keeps prep safe and organised
Tongs or spatula – Makes tossing the beef easier
Measuring spoons – Ensures sauce balance is just right

How to Make Crispy Chilli Beef Recipe

This recipe comes together in a few simple stages and cooks fast once you start.

Prepare the Beef

Place the sliced beef into a bowl and add the egg. Mix until each strip is lightly coated. This step helps the cornflour cling to the beef and creates a crisp texture once fried.

Coat the Beef

Add cornflour, salt, black pepper, and white pepper to the bowl. Stir until the beef looks sticky and fully coated. Don’t worry if it feels thick — that’s exactly what creates crunch.

Fry Until Crispy

Heat most of the oil in a large pan over high heat. Fry the beef in batches so it doesn’t overcrowd. Cook until dark golden and crispy, then remove and set aside.

Cook the Aromatics

Lower the heat slightly and add the remaining oil. Cook the onions until soft, then add garlic, ginger, and chilli. Stir for a minute until fragrant but not burnt.

Make the Sauce

Add rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce. Stir and let it bubble gently until slightly thick and glossy.

Combine and Finish

Return the crispy beef to the pan and toss until every piece is coated. Cook for one more minute, then remove from heat and serve immediately.

Additional Tips for Making This Recipe Better

After making this many times, here’s what I’ve learned:

I partially freeze the beef before slicing — it makes thin cuts much easier
Fry in batches to keep the coating crispy
I taste the sauce before adding beef and adjust sweetness or vinegar if needed
A splash of water helps loosen the sauce if it thickens too much

How to Serve Crispy Chilli Beef Recipe

I love serving this dish over steamed jasmine rice or crispy egg noodles. Garnish with sliced spring onions, sesame seeds, or extra chilli for colour. It also works great as a sharing dish placed in the centre of the table.

Nutritional Information

Here’s a general nutritional overview per serving:

Calories: Approximately 470 kcal
Protein: Around 21 g
Carbohydrates: About 37 g
Fat: Roughly 26 g

Make Ahead and Storage

Refrigerating

Store leftovers in an airtight container in the fridge for up to 2 days. The beef may soften slightly but still tastes great.

Freezing

Freeze fully cooled chilli beef for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a hot pan for best results. Add a splash of water if the sauce feels too thick.

Why You’ll Love This Recipe

There are so many reasons this Crispy Chilli Beef is a winner.

It’s quick and perfect for weeknight cooking
The flavours rival restaurant takeaway
You can easily customise heat and sweetness
It works with different proteins and diets
It’s satisfying, crispy, and comforting every time

Ben Carraoli