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Crispy Chilli Beef Recipe
Ben Carraoli

Crispy Chilli Beef Recipe

I still remember the first time I made this Crispy Chilli Beef at home — the crackle as the beef hit the hot pan instantly made me hungry. I had tried so many takeaway versions, 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce. Stir and let it bubble gently until slightly thick and glossy.
  6. 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.

Notes

  • 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