Name: Crispy Chilli Beef Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 360g (¾ lb) thin-cut sirloin steak, cut into thin strips; 1 small egg; 4 tbsp cornflour (cornstarch); ¼ tsp salt; ¼ tsp black pepper; ⅛ tsp white pepper; 4 ½ tbsp sunflower oil (divided); 1 medium onion, peeled and sliced into thin strips; 1 red chili, finely sliced (seeds discarded if preferred less hot); 1 tsp minced ginger; 3 garlic cloves, peeled and minced; 2 tbsp rice vinegar; 3 tbsp dark soy sauce; 2 tbsp tomato puree (or paste); 6 tbsp caster sugar (superfine sugar); 2 tbsp tomato ketchup; 2 tbsp sweet chili sauce

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Introduction

Crispy Chilli Beef is a flavorful and satisfying dish that combines tender, crunchy steak strips with a tangy, sweet, and spicy Chinese-style garlic sauce. It’s perfect for a quick weeknight dinner or when you’re craving something with a punch of flavor.

A white bowl filled with many dark brown strips of sticky, glossy meat arranged in a heap, with visible pieces of sliced red chili peppers mixed in, creating a shiny and textured look. Behind the bowl, a small portion of another bowl with a red sauce topped with white seeds is partially visible, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

360g (¾ lb) thin-cut sirloin steak (or ribeye, flank, or skirt), cut into thin strips
1 small egg
4 tbsp cornflour (cornstarch)
¼ tsp salt
¼ tsp black pepper
⅛ tsp white pepper
4½ tbsp sunflower oil (divided)
1 medium onion, peeled and sliced into thin strips
1 red chili, finely sliced (seeds discarded if preferred less hot)
1 tsp minced ginger
3 garlic cloves, peeled and minced
For the Chinese Garlic Sauce:
- 2 tbsp rice vinegar
- 3 tbsp dark soy sauce
- 2 tbsp tomato puree (or paste)
- 6 tbsp caster sugar (superfine sugar)
- 2 tbsp tomato ketchup
- 2 tbsp sweet chili sauce

Instructions

Step 1: Place the steak strips in a bowl and add the egg. Mix well to coat the steak thoroughly with the egg. Then add the cornflour, salt, black pepper, and white pepper, stirring to coat the beef evenly.
Step 2: Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat. When hot, fry the steak strips in batches, adding each strip separately to avoid overcrowding. Cook for about 5-6 minutes until the beef is dark brown and crispy. Remove and drain on kitchen paper.
Step 3: Add the remaining 1½ tablespoons of oil to the pan. Sauté the sliced onion for 2 minutes until softened. Add the sliced chili, minced ginger, and garlic, stirring for about 30 seconds until fragrant.
Step 4: Pour in the rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chili sauce. Stir and let the sauce bubble for 2-3 minutes to reduce slightly and thicken.
Step 5: Return the crispy beef to the pan. Toss it thoroughly with the sauce and cook for an additional 1-2 minutes until the beef is heated through and coated with the sauce. Serve immediately with rice or noodles.

Tips & Variations

Use your preferred cut of beef such as ribeye or flank steak for different textures and flavors.
If you like more heat, keep the chili seeds or add a splash of chili oil to the sauce.
For a gluten-free version, substitute dark soy sauce with tamari.
Add vegetables like bell peppers or snap peas with the onions for extra crunch and color.

Storage

Store leftover crispy chilli beef in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to keep the beef crispy, or microwave until warmed through. This dish is best enjoyed fresh for maximum crispiness.

How to Serve

A close-up view of thin strips of dark brown meat coated in a glossy, sticky sauce, piled high in a white bowl. The meat looks tender and richly glazed with a shiny texture, and scattered among the pieces are small slices of bright red chili peppers with visible seeds. The bowl is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen beef for this recipe?

Fresh thin-cut beef works best for a crispy texture, but you can use frozen beef if fully thawed and patted dry to remove excess moisture before cooking.

Can I prepare the sauce ahead of time?

Yes, you can mix the sauce ingredients in advance and refrigerate. Add it to the pan when cooking the aromatics to save time.