Name: Crispy Chilli Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 1/2 cup cornstarch; Salt, to taste; Black pepper, to taste; Oil for frying (vegetable or canola); 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1–2 red chillies, minced (or 1/2–1 tsp chilli flakes); 3 tbsp soy sauce; 2 tbsp rice vinegar or white vinegar; 2 tbsp hoisin sauce (optional); 2 tbsp brown sugar; 3 tbsp ketchup or 1 tbsp tomato paste; 1/4 cup water or beef broth; Optional: 1 tsp sesame oil; Optional: sliced green onions or toasted sesame seeds for garnish

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Crispy chilli beef is the perfect balance of sweet, spicy, and savory with crunchy strips of beef tossed in a sticky, flavorful sauce. It’s a takeout favorite that I love recreating at home—just as crispy, bold, and delicious, but even better because I get to control the ingredients. Whether I serve it with rice, noodles, or on its own, it always satisfies my craving for something crispy and spicy.

Why You’ll Love This Recipe

I love this recipe because it hits all the right textures and flavors. The beef gets incredibly crispy, and the sauce is packed with heat, sweetness, and just the right amount of tang. It feels like something I’d order at a restaurant, but it’s easy to make with simple pantry ingredients. It’s also great for impressing guests—or just making a regular weeknight dinner feel a bit more exciting. Crispy Chilli Beef

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef:

Flank steak or sirloin, thinly sliced against the grain
Cornstarch
Salt
Black pepper
Oil for frying (vegetable or canola)

For the sauce:

Garlic, minced
Fresh ginger, minced
Red chilli or chilli flakes (adjust to taste)
Soy sauce
Rice vinegar or white vinegar
Hoisin sauce (optional for sweetness)
Brown sugar
Ketchup or tomato paste
Water or beef broth
Optional: sesame oil or toasted sesame seeds for garnish
Optional: sliced green onions for topping

Directions

I start by tossing the thinly sliced beef with cornstarch, salt, and pepper until each piece is well coated.
I heat oil in a deep pan or wok over medium-high heat and fry the beef in batches until golden and crispy. I transfer it to a paper towel-lined plate.
I pour off most of the oil, leaving just a little in the pan, then sauté garlic, ginger, and chilli for about 30 seconds.
I add the soy sauce, vinegar, hoisin (if using), sugar, ketchup, and a splash of water, stirring until the sauce bubbles and thickens.
I return the crispy beef to the pan and toss everything together until the beef is fully coated in the sauce.
I serve it hot, topped with green onions or sesame seeds if I want extra flavor and crunch.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I add thinly sliced bell peppers or julienned carrots to the sauce for extra color and crunch. If I want a little extra sweetness, I add a spoonful of honey. I’ve also made it with chicken or tofu for a twist, using the same crispy coating and sauce. If I’m craving extra heat, I stir in a spoonful of sriracha or use fresh red chilies.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The beef loses some of its crispiness but still tastes great. To reheat, I warm it in a skillet over medium heat until hot, adding a splash of water if the sauce thickens too much. I avoid microwaving if I want to keep the texture as crispy as possible. Crispy Chilli Beef

FAQs

What cut of beef works best?

I usually use flank steak or sirloin because they’re tender and easy to slice thin. Cutting against the grain helps keep the beef tender.

How do I get the beef really crispy?

The key is thin slices, a good coating of cornstarch, and frying in hot oil. I make sure not to overcrowd the pan so each piece crisps up properly.

Is this dish very spicy?

It can be, but I adjust the amount of chili or chili flakes based on how much heat I want. I usually go medium and add more for those who like it spicy.

Can I bake or air-fry the beef instead?

It won’t be quite as crispy, but I’ve had success baking or air-frying the beef after coating it in oil and cornstarch. It’s a lighter option if I’m avoiding deep frying.

What should I serve it with?

I usually serve it with steamed jasmine rice or stir-fried noodles. It also works well in lettuce wraps for something lighter.

Conclusion

Crispy chilli beef is one of those dishes that brings bold, irresistible flavor with every bite. It’s crispy, saucy, spicy, and a little bit sweet—everything I crave when I want something exciting for dinner. I love how quick it is to make at home and how easy it is to adjust the flavors to suit my taste. Once I try it, it’s hard not to make it again and again.