How to Make Crispy Chilli Beef

Prepare and Batter the Beef

Create light, crispy coating on thinly sliced beef strips.

Fry to Golden Perfection

Achieve the characteristic crunch through careful deep-frying.

Create Aromatic Base

Stir-fry fragrant ingredients to release their essential oils.

Combine with Sticky Sauce

Toss crispy beef in glossy, flavorful sauce just before serving.

Baking Tips

Freezing the beef for 20 minutes before slicing makes it easier to cut into thin strips.

Make sure the oil is hot enough before frying (test with a small piece of batter - it should sizzle immediately).

For extra crispiness, you can double-fry the beef: fry once at a lower temperature (325°F/165°C) for 2 minutes, then again at a higher temperature (375°F/190°C) for 1 minute.

Don't overcrowd the pan when frying - work in batches to maintain oil temperature.

For a less spicy version, reduce or omit the fresh chilies and chili flakes.

Crispy Chilli Beef

Name: Crispy Chilli Beef
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese-Inspired, Asian Fusion
Ingredients: 500g (1.1 lbs) flank steak or beef sirloin, thinly sliced against the grain; 3 tablespoons cornstarch (cornflour); 1 tablespoon all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon white pepper; 1 teaspoon salt, divided; 1 egg white, lightly beaten; Vegetable oil for deep frying; 3 cloves garlic, minced; 2-inch piece fresh ginger, finely julienned; 3-4 dried red chilies, deseeded and roughly chopped; 3 fresh red chilies, thinly sliced (adjust to taste); 1 red bell pepper, thinly sliced; 4 green onions (spring onions), sliced diagonally, whites and greens separated; 1 carrot, julienned (optional); For the sauce:; 4 tablespoons sweet chili sauce; 3 tablespoons light soy sauce; 2 tablespoons rice vinegar; 2 tablespoons tomato ketchup; 3 tablespoons brown sugar; 1 tablespoon sesame oil; 2 teaspoons cornstarch mixed with 2 tablespoons water; 1/2 teaspoon chili flakes or chili oil (adjust to taste); Toasted sesame seeds for garnish; Steamed rice for serving

A popular Chinese-inspired dish featuring strips of tender beef coated in a crispy, light batter and tossed in a sweet, sticky, and spicy sauce. This restaurant favorite balances perfectly between sweet and heat, with a satisfying crunch that gives way to succulent meat. Typically served over steamed rice or alongside stir-fried vegetables, this crowd-pleasing recipe delivers bold flavors and varied textures in every bite.

Prep Time

20 Minutes

Cook Time

15 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

500g (1.1 lbs) flank steak or beef sirloin, thinly sliced against the grain

3 tablespoons cornstarch (cornflour)

1 tablespoon all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon white pepper

1 teaspoon salt, divided

1 egg white, lightly beaten

Vegetable oil for deep frying

3 cloves garlic, minced

2-inch piece fresh ginger, finely julienned

3-4 dried red chilies, deseeded and roughly chopped

3 fresh red chilies, thinly sliced (adjust to taste)

1 red bell pepper, thinly sliced

4 green onions (spring onions), sliced diagonally, whites and greens separated

1 carrot, julienned (optional)

For the sauce:

4 tablespoons sweet chili sauce

3 tablespoons light soy sauce

2 tablespoons rice vinegar

2 tablespoons tomato ketchup

3 tablespoons brown sugar

1 tablespoon sesame oil

2 teaspoons cornstarch mixed with 2 tablespoons water

1/2 teaspoon chili flakes or chili oil (adjust to taste)

Toasted sesame seeds for garnish

Steamed rice for serving

Instructions

Place the beef strips in a bowl and add 1/2 teaspoon salt. Mix well and let it sit for 10 minutes.

In another bowl, whisk together the cornstarch, flour, baking soda, white pepper, and remaining salt. Add the egg white and 2 tablespoons of water. Mix until a smooth, thick batter forms.

Pat the beef strips dry with paper towels. Add the beef to the batter and toss until each piece is well coated.

Heat oil in a wok or deep fryer to 350°F (175°C). Working in batches, carefully add the battered beef strips to the hot oil. Fry for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

In a small bowl, combine all sauce ingredients except the cornstarch slurry. Mix well and set aside.

Pour out most of the oil from the wok, leaving about 2 tablespoons. Heat over medium-high heat.

Add the minced garlic, julienned ginger, dried chilies, and white parts of the green onions. Stir-fry for 30 seconds until fragrant.

Add the fresh chilies, bell pepper, and julienned carrot (if using). Stir-fry for 1-2 minutes until vegetables are slightly softened but still crisp.

Pour in the prepared sauce mixture and bring to a simmer.

Stir the cornstarch slurry again and add it to the wok. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 30 seconds to 1 minute.

Add the fried beef strips back to the wok and toss quickly to coat with the sauce. Be careful not to stir too much to maintain the crispiness of the beef.

Remove from heat and stir in the green parts of the spring onions.

Transfer to a serving plate, sprinkle with toasted sesame seeds, and serve immediately with steamed rice.

Crispy Chilli Beef

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Crispy Chilli Beef

Crispy Chilli Beef

Ingredients

Instructions