Description
Crispy chilli beef is a bold, takeout-style favorite made at home with crunchy strips of beef tossed in a sticky, sweet, and spicy sauce. It’s packed with texture and flavor and perfect served with rice, noodles, or on its own.
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
Instructions
- Toss the sliced beef with cornstarch, salt, and black pepper until evenly coated.
- Heat oil in a deep pan or wok over medium-high heat. Fry the beef in batches until golden and crispy. Remove and drain on paper towels.
- Carefully discard most of the oil, leaving about 1 tbsp in the pan.
- Sauté garlic, ginger, and chilli for about 30 seconds until fragrant.
- Add soy sauce, vinegar, hoisin (if using), brown sugar, ketchup, and water. Stir and simmer until the sauce thickens slightly.
- Return the crispy beef to the pan and toss until fully coated in the sauce.
- Finish with sesame oil if using and garnish with green onions or sesame seeds. Serve immediately.
Notes
- Do not overcrowd the pan when frying to ensure maximum crispiness.
- Add bell peppers or carrots for extra crunch and color.
- Adjust the chilli level to control heat.
- Best enjoyed fresh, as crispiness softens over time.
- Chicken or tofu can be used as alternatives to beef.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 75mg
