Crispy Chilli Beef Strips

Forget takeout and make crispier better Chilli Beef right in your kitchen. These golden slivers of beef in a glossy hot sweet sauce come together fast but taste restaurant worthy.

I first cooked this to impress friends during a movie night and it instantly became a staple for any gathering that craves a mix of crunch and spicy-sweet heat. The first time I fried up these beef strips the entire kitchen smelled irresistible. My family asks for it whenever they have something to celebrate or just want an upgrade from regular takeout nights.

Ingredients

• Beef sirloin or flank steak: Thin strips fry up golden with a tender inside Ask your butcher for a cut with marbling for best flavor
• Cornstarch and all purpose flour: The secret to crispy batter that does not get soggy
• Egg and water: Makes a light coating that crisps yet clings to the beef
• Baking powder: Helps create that signature lift and crunch in the batter
• Salt and black pepper: Highlight the beef flavor and balance the sauce
• Vegetable oil: Neutral taste and high smoke point perfect for crisp frying
• Soy sauce: Salty umami base to tie the sauce together Choose a naturally brewed version for depth
• Rice vinegar: Lifts the flavors and adds brightness
• Hoisin sauce: Rich savory sweetness pairs with the chili
• Chili sauce: Brings the bold kick You can use your favorite brand or even sambal
• Sugar: Balances the heat and brings glossy shine
• Minced garlic and ginger: Essential aromatics for authentic taste and aroma
• Onion and bell pepper: Add texture and a touch of sweetness Look for crisp bright veggies
• Red chilies: Optional for spice and vibrant color Adjust the amount for your heat preference
• Sesame oil: Adds nutty aromatic finish Toasted is best
• Chopped green onions: For freshness and color when serving

Instructions

Prepare the Beef:

Slice beef very thinly against the grain so it fries up tender and easy to eat strips. Pat the slices dry with paper towels for the best batter adhesion.

Make the Batter:

In a mixing bowl stir together cornstarch all purpose flour baking powder salt and black pepper. Add the egg and water whisking until a silky batter forms that is thick enough to cling to the beef but still smooth.

Fry the Beef:

Pour vegetable oil into a deep pan heating over medium high until a drop of batter sizzles on contact. Dip each beef strip in batter to coat completely then lower carefully into the hot oil in batches. Fry for three to four minutes turning once until deeply golden and crisp. Transfer to a paper towel lined plate to rest.

Sauté Aromatics and Veggies:

Wipe or pour off oil from the pan then heat sesame oil over medium. Sauté minced garlic ginger sliced onion and bell pepper until just starting to soften and release their scents about two minutes.

Build the Sauce:

Add soy sauce rice vinegar hoisin sauce chili sauce and sugar stirring well. Let this bubble for a couple of minutes so it thickens slightly and the sugars dissolve fully.

Finish the Dish:

Return all the crispy beef to the pan and toss in the sauce and sauteed aromatics for two to three minutes so the coating absorbs flavor but stays crisp. Add sliced red chilies if you like it spicy.

Garnish and Serve:

Move to a platter sprinkle with chopped green onions. Plate up while hot and serve with steamed rice or noodles.

I always look forward to the burst of ginger in every bite. Once when my uncle visited from overseas he declared it was the best home cooked beef dish he had ever tasted which totally made my day.

Storage Tips

Store leftover crispy chilli beef in a shallow airtight container in the fridge up to three days. For best results reheat in a hot oven on a wire rack so the coating regains its crunch. Microwaving works but softens the crust.

Ingredient Substitutions

Feel free to use chicken thighs or pork tenderloin slices instead of beef following the same batter method. For gluten free swap flour for additional cornstarch and use tamari soy alternative. If you want extra vegetables snap peas or strips of carrot are great bookends to bell peppers.

Serving Suggestions

This is tailor made for a pile of hot jasmine or basmati rice to soak up every bit of that sauce. If you want a noodle night it also works over rice noodles or even crisp fried chow mein style noodles. Bright cucumber salad or simple steamed greens balance out the rich flavors.

Cultural and Historical Context

Crispy Chilli Beef is inspired by Chinese restaurant classics with a British twist. It is one of those Western Chinese inventions that has won hearts around the globe especially as a reliable crowd pleaser for gatherings and takeout nights.

Seasonal Adaptations

Swap in snap peas in spring for a pop of green Use extra chilies when you want more warmth in winter Try with thin zucchini ribbons in late summer

Success Stories

Once I brought a tray to a holiday potluck and not a single piece was left over There were even people sneaking back for seconds before dessert came out and one cousin actually requested the recipe on the spot.

Freezer Meal Conversion

You can fry up the beef strips ahead and freeze them in a single layer then bag. Recrisp from frozen in a hot oven and toss with fresh hot sauce for a quick treat whenever the craving hits.

Enjoy this dish while it is hot—crunchy golden and sweet spicy perfection every time. Serve with plenty of rice or noodles for a family favorite.

Recipe Q&A

→ What cut of beef is best for this dish?

Thinly sliced sirloin or flank steak is ideal, providing both tenderness and crispiness when fried.

→ How do I ensure the beef turns out crispy?

Coat the beef strips evenly in the batter and fry in hot oil in small batches. Drain on paper towels for extra crispness.

→ Can I adjust the spice level?

Yes, simply add more or less chili sauce or fresh chilies according to your spice preference.

→ What sides pair well with this dish?

Steamed jasmine rice, fried rice, or noodles complement the sweet and spicy beef very well.

→ Is it possible to make this dish ahead?

For best texture, fry the beef just before serving. You can prepare the sauce and veggies in advance.