Crispy Chilli Beef is a delicious dish that combines tender strips of beef coated in a crunchy, golden batter with a spicy, tangy chilli sauce. The contrast between the crispy texture and the juicy meat makes every bite exciting, while the chilli sauce adds just the right amount of heat and sweetness to keep you coming back for more.
I love making this dish when I want something quick but impressive. The best part for me is how easy it is to customize the level of spice — you can keep it mild or turn up the heat depending on your mood. Plus, leftovers taste just as good the next day, which is always a win in my book!
My favorite way to serve Crispy Chilli Beef is over a bed of fluffy white rice or alongside steamed veggies to balance out the flavors. It’s a great dish for sharing with friends or family because it’s both comforting and exciting at the same time. Whenever I make it, I get excited to see everyone’s faces light up with each bite!
Key Ingredients & Substitutions
Beef: Flank or sirloin works best for tender, thin strips. If you prefer leaner meat, try skirt steak. Avoid tough cuts to keep it crispy and tender.
Cornflour & Baking Soda: Cornflour adds crunch to the coating, while baking soda helps tenderize the beef. If you don’t have baking soda, marinate longer to soften the meat.
Chilli: A mix of dried and fresh chilies gives layers of heat and freshness. Use milder peppers or reduce quantity if you like less spice.
Sauces (Hoisin & Soy): Hoisin adds sweetness and depth. You can substitute with oyster sauce or a mix of soy and a touch of honey.
How Do You Get the Beef Crispy and Tender?
The trick to crispy chilli beef is two-fold: marinating and frying properly.
- Marinating: The baking soda in the marinade helps break down proteins, making beef tender. Remember not to marinate more than 30 mins—it can get mushy.
- Frying: Use hot oil (around 180°C/350°F) to fry beef in small batches. Crowding the pan lowers temperature and makes the coating soggy. Remove beef quickly once golden brown.
- Dredging: Lightly coat beef with flour after marinating for extra crunch. Don’t overdo the flour, or it can become heavy.
Following these steps will give you beef that’s crispy outside but tender inside—a perfect balance for this dish!
Equipment You’ll Need
- Wok or deep frying pan – I like it because it heats evenly and holds enough oil for frying the beef crispy.
- Instant-read thermometer – helps you keep the oil temperature just right for crispy, not burnt, beef.
- Mixing bowls – for marinating and mixing sauces easily.
- Slotted spoon or spider strainer – makes it simple to remove crispy beef from hot oil without splashing.
- Plate lined with paper towels – for draining excess oil and keeping the beef crispy.
Flavor Variations & Add-Ins
- Protein swap: Use chicken strips or tofu for a different twist — they’re just as crispy and soak up the sauce well.
- Extra veggies: Add bell peppers, snap peas, or diced carrots for added crunch and color.
- Spice level: Add more dried chilies or a splash of hot sauce if you love heat.
- Saucy tweaks: Mix in a splash of orange juice or pineapple juice for a sweet and tangy variation.
Crispy Chilli Beef
Ingredients You’ll Need:
For the Beef and Coating:
- 500g beef (flank or sirloin), thinly sliced into strips
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornflour (cornstarch)
- ½ teaspoon baking soda
- ½ cup all-purpose flour
- Vegetable oil (for frying)
For the Sauce and Stir-fry:
- 4 cloves garlic, minced
- 2 teaspoons ginger, minced
- 3-4 dried red chilies, chopped (adjust to taste)
- 1 fresh red chili, sliced
- 1 fresh green chili, sliced
- 3 spring onions, chopped into 2-inch lengths
- 1 tablespoon chili paste or sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ¼ cup water or beef broth
- Sesame seeds (optional garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the beef and sauce, 20-25 minutes for marinating and frying, plus around 5 minutes to finish the stir-fry. In total, expect roughly 35-40 minutes from start to serving.
Step-by-Step Instructions:
1. Marinate the Beef:
In a bowl, mix the beef strips with soy sauce, Shaoxing wine, cornflour, and baking soda. Stir well so the beef is coated evenly. Let it rest for 20-30 minutes to get tender and ready for frying.
2. Prepare the Beef for Frying:
Pour the all-purpose flour onto a plate. After marinating, lightly coat each piece of beef with flour. Shake off any extra flour so the coating stays thin and crispy.
3. Fry the Beef:
Heat vegetable oil in a wok or deep frying pan over medium-high heat (around 180°C / 350°F). Fry beef strips in small batches for 3-4 minutes or until golden brown and crispy. Remove the beef and set on paper towels to drain excess oil.
4. Mix the Sauce:
In a small bowl, combine chili paste, hoisin sauce, sugar, soy sauce, rice vinegar, and water or beef broth. Stir everything together until sugar dissolves and the sauce is well blended.
5. Stir-fry Aromatics:
Remove excess oil from the wok, leaving about 1-2 tablespoons. Heat over medium-high. Add minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant but not burnt.
6. Combine and Cook:
Add the crispy fried beef back into the wok. Pour the sauce in and toss quickly to coat all the beef evenly. Add the fresh sliced chilies and spring onions. Stir-fry for 1-2 minutes until the sauce thickens slightly and clings to the beef.
7. Serve:
Transfer the crispy chilli beef to a serving plate. Sprinkle sesame seeds on top if you like and serve immediately. It’s fantastic over steamed white rice or with some stir-fried vegetables.
Enjoy your tasty and crunchy Crispy Chilli Beef!
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before slicing and marinating. Pat the beef dry with paper towels to remove excess moisture for better frying results.
Can I Make Crispy Chilli Beef Ahead of Time?
You can marinate the beef up to a day in advance and refrigerate it. For best crispiness, fry the beef just before serving and toss with the sauce when ready to eat.
How Should I Store Leftovers?
Store leftover beef in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in a pan over low heat to keep the coating crispy, adding a splash of water if the sauce has thickened too much.
What Can I Serve with Crispy Chilli Beef?
This dish pairs perfectly with steamed rice or fried rice. You can also serve it alongside stir-fried or steamed vegetables to balance the spicy and rich flavors.