Crispy Chilli Beef is a fun and tasty dish packed with crunchy, golden beef strips coated in a sticky, spicy sauce. The perfect mix of heat and sweetness makes every bite exciting, and the crispy texture keeps you coming back for more.
I love making this dish when I want something quick but impressive. The best part is how easy it is to get that crispy coating just right—light and crunchy without being greasy. I usually toss the beef in a simple batter and fry it until it’s perfectly golden, then smother it in a chilli sauce that has just the right kick.
My favorite way to enjoy Crispy Chilli Beef is with steamed rice and a side of crunchy veggies like peppers and spring onions. It’s always a hit when sharing with friends or family because it looks amazing on the plate and tastes even better. I swear, it’s the kind of meal that makes everyone ask for seconds!
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best here because they’re tender and slice thinly. If you can’t find these, lean skirt steak is a good substitute. Avoid very fatty cuts to keep that crispy texture.
Chilies: Both dried and fresh chilies bring heat and flavor. If you like less spice, reduce the amount or remove the seeds from fresh chilies. For a smoky touch, try smoked paprika instead of chili flakes.
Sauce ingredients: Soy sauce and oyster sauce give saltiness and depth. If you need a gluten-free option, use tamari or coconut aminos for soy sauce. Black vinegar adds tang; if unavailable, substitute with rice vinegar mixed with a small dash of balsamic.
How Do You Get Beef Crispy Without It Getting Greasy?
The key is to use a light batter and proper frying technique:
- Marinate beef to tenderize it and add flavor. The cornflour in marinade helps the batter stick later.
- Use egg white and plain flour to make a thin, sticky coating that crisps nicely. Avoid thick batter as it traps oil.
- Deep-fry in hot oil (around 180°C/350°F). Too cool oil makes the beef greasy; too hot burns it. Fry in small batches to keep oil temperature steady.
- Drain fried beef on paper towels immediately to soak up excess oil.
These steps ensure beef stays crispy, light, and delicious.
Equipment You’ll Need
- Deep-fry thermometer – I find it helps keep the oil at the right temperature for crispy beef.
- Heavy-bottomed wok or large frying pan – perfect for deep frying and stir-frying without splatters.
- Slotted spoon or spider strainer – makes removing the fried beef easy and quick.
- Mixing bowls – for marinating, battering, and mixing the sauce.
- Measuring spoons and cups – keeps everything consistent, especially for sauces and spices.
Flavor Variations & Add-Ins
- Use chicken strips or tofu instead of beef for a different protein option that works well with the spicy sauce.
- Add pineapple chunks or sliced bell peppers for sweetness and extra crunch.
- Mix in a splash of hoisin or sweet chili sauce to adjust sweetness or spice level.
- Top with sesame seeds and chopped fresh cilantro after serving for extra flavor and freshness.
Crispy Chilli Beef
Ingredients You’ll Need:
For the Beef:
- 400g beef (flank steak or sirloin), thinly sliced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornflour (cornstarch)
- 3 tbsp plain flour
- 1 egg white
- Vegetable oil, for deep frying
For the Stir-Fry:
- 2-3 dried red chilies, whole
- 1 fresh red chili, sliced
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 green bell pepper or long green chili, chopped
- 2 spring onions, cut into 2-inch lengths
- 1 tsp Sichuan peppercorns (optional)
- 1 tsp chili flakes (optional, adjust to spice preference)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp black vinegar (or rice vinegar)
- 1 tbsp hoisin sauce
- 2 tsp sugar
- 1 tbsp water
- 1 tsp cornflour (cornstarch)
Time Needed
This recipe takes about 15 minutes for preparation and marinating, 10 minutes for frying the beef, and another 10 minutes for stir-frying and finishing the sauce. In total, plan for around 35-40 minutes to get everything cooked perfectly.
Step-by-Step Instructions:
1. Marinate the Beef:
Place the thinly sliced beef in a bowl. Add the soy sauce, Shaoxing wine, and cornflour. Mix well so every piece is coated. Let this marinate for about 15 minutes to tenderize and flavor the beef.
2. Prepare the Batter and Coat the Beef:
In a separate bowl, lightly whisk the egg white. Add the plain flour and mix to make a smooth, light batter. Take the marinated beef and toss it in this batter until all slices are coated evenly.
3. Deep Fry the Beef:
Heat vegetable oil in a deep pan or wok to around 180°C (350°F). Carefully add the beef slices in small batches to avoid crowding. Fry each batch for 2–3 minutes until they turn golden brown and crispy. Remove using a slotted spoon and drain on paper towels.
4. Mix the Sauce:
In a bowl, combine soy sauce, oyster sauce, black vinegar, hoisin sauce, sugar, water, and cornflour. Stir well until the cornflour is fully dissolved and the sauce is smooth.
5. Stir-Fry the Aromatics and Veggies:
Heat a little oil in a wok over medium-high heat. Add the dried chilies and Sichuan peppercorns, frying for about 30 seconds to release their flavors. Add the minced garlic, minced ginger, and fresh red chili slices. Stir-fry for another 30 seconds until you smell their fragrance.
Add the chopped green bell pepper and spring onions. Stir-fry for 1–2 minutes until the veggies are just tender but still crisp.
6. Cook the Sauce and Combine:
Give the sauce mixture a quick stir, then pour it into the wok with the veggies. Cook and stir continuously until the sauce thickens and turns glossy, about 1-2 minutes.
Add the crispy fried beef back into the wok and toss it with the sauce until all pieces are well coated and heated through.
7. Serve:
Remove from heat and plate the Crispy Chilli Beef over warm steamed white rice. Enjoy immediately for the best crunchy texture and bold flavors!
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef in the fridge overnight before marinating. Pat it dry with paper towels to remove excess moisture so the batter sticks and the beef fries up crispy.
How Can I Make This Dish Less Spicy?
Reduce or omit the dried chilies and fresh red chili slices. You can also skip the chili flakes or use milder peppers like bell peppers for heat-free crunch. Adjust the sauce to your taste by using less black vinegar or sugar if preferred.
Can I Prepare Crispy Chilli Beef Ahead of Time?
You can marinate and cut the beef a few hours ahead and keep it covered in the fridge. For best texture, fry the beef just before serving to keep it crispy. Leftover cooked beef can be refrigerated for up to 2 days and gently reheated.
What’s the Best Oil to Use for Deep Frying?
Use a neutral oil with a high smoke point like vegetable oil, peanut oil, or canola oil. These oils fry the beef crispy without imparting extra flavors or burning quickly.
