Crispy Chilli Beef is a deliciously crunchy and spicy dish that’s packed with flavor. The beef is coated in a light batter, fried until golden and crispy, then tossed in a sticky, sweet, and spicy chilli sauce that hits just the right balance. With hints of garlic, ginger, and fresh chili, it’s a great mix of textures and tastes that always feels special.
I love making this dish when I want something that tastes like a takeaway but is way easier and more fresh at home. The crispy coating on the beef gives such a great bite, and the sauce sticks to every piece perfectly. I like to add a little extra fresh chilli or spring onions on top to give it an even brighter flavor.
For me, Crispy Chilli Beef is the perfect meal to share with friends or family, usually served over fluffy white rice or alongside some crunchy steamed veggies. It’s always a hit because it’s easy to eat, fun to make, and full of those comforting, spicy flavors that make everyone want seconds.
Key Ingredients & Substitutions
Beef: Using sirloin or flank steak is great because they’re tender yet hold up well to frying. If you want something leaner, try skirt steak or even chicken breast for a lighter twist.
Cornflour & Baking Powder: Cornflour (cornstarch) helps get the beef crispy, while baking powder adds extra crunch. If you don’t have baking powder, just use a bit more cornflour—your beef will still crisp up nicely.
Fresh Chillies & Snap Peas: Fresh chillies bring heat and color; adjust the amount to your taste. Snap peas add a sweet crunch. If you can’t find snap peas, use green beans or thinly sliced bell peppers instead.
Sauces: Soy sauce and oyster sauce give umami depth. For oyster sauce substitutes, mushroom soy sauce or hoisin sauce works well. Dark soy adds color and richness, but if unavailable, regular soy sauce is fine.
How Do You Get the Beef Extra Crispy Without It Getting Too Greasy?
Crisping beef strips can be tricky. Here’s what works best for me:
- Pat the beef dry before coating—that helps the batter stick and crisps better.
- Coat evenly with cornflour and baking powder; this combo gives a light, crunchy crust.
- Don’t overcrowd the pan when frying—fry in small batches so the oil stays hot and beef crisps quickly.
- Use a good deep frying oil (like vegetable or peanut oil) and keep the temperature around medium-high (180°C / 350°F) for the best results.
- Drain fried beef on paper towels to soak up extra oil right after frying.
Equipment You’ll Need
- Large frying pan or wok – I prefer a wok because it heats evenly and helps stir-fry quickly.
- Mixing bowls – for coating the beef and mixing the sauce ingredients easily.
- Slotted spoon or tongs – makes frying and turning the beef simple and safe.
- Measuring spoons and cups – helps add the right amount of sauces and seasonings.
- Paper towels – for draining excess oil from the fried beef, keeping it crispy.
Flavor Variations & Add-Ins
- Use minced garlic and ginger, but swap in chili flakes or a splash of Sriracha for more heat.
- Replace snap peas with sliced bell peppers, broccoli, or carrots for different veggies.
- Add pineapple chunks or cashews for a sweet and crunchy twist.
- For a milder flavor, use less chili or omit the chili garlic sauce, but keep the rest of the sauce for flavor.
How to Make Crispy Chilli Beef?
Ingredients You’ll Need:
For the Beef:
- 500g beef sirloin or flank steak, thinly sliced
- 2 tbsp cornflour (cornstarch)
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp vegetable oil (for frying)
For the Sauce & Veggies:
- 3 garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 2-3 red chillies, thinly sliced (adjust to taste)
- 100g snap peas or sugar snap peas, halved diagonally
- 2 spring onions, sliced on the diagonal
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or honey
- 1 tsp chili garlic sauce or chili paste (optional, for extra heat)
- 2 tbsp water
- 1 tsp cornflour mixed with 2 tsp water (slurry to thicken sauce)
To Serve:
- Steamed jasmine or basmati rice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus around 15 minutes to cook. You’ll spend a few minutes coating and frying the beef, prepping the sauce and veggies, then stir-frying everything together. Altogether, it’s a quick meal you can whip up in about 30 minutes.
Step-by-Step Instructions:
1. Prepare the Beef:
In a medium bowl, toss the thinly sliced beef with cornflour, baking powder, salt, and black pepper. Make sure every piece is well coated. Let it sit for about 10 minutes so the mixture sticks.
2. Fry the Beef:
Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat. Once hot, add the beef in batches. Stir-fry each batch for 3-4 minutes until the beef is crispy and browned. Remove from the pan and drain on paper towels to get rid of extra oil.
3. Cook the Veggies and Aromatics:
In the same pan, add the remaining 1 tablespoon of oil. Quickly sauté the chopped garlic and ginger for about 30 seconds until fragrant. Toss in the red chillies and snap peas, stir-frying for 2 minutes to keep the peas crisp and bright.
4. Make and Add the Sauce:
Mix together soy sauce, oyster sauce, dark soy sauce, rice vinegar, brown sugar (or honey), chili garlic sauce (if using), and 2 tablespoons water in a small bowl. Pour this sauce into the frying pan with the veggies and bring it to a simmer.
Now stir in the cornflour and water slurry to thicken the sauce, cooking for 1-2 minutes until it’s glossy and slightly sticky.
5. Combine Beef and Finish:
Return the crispy beef to the pan. Toss everything well so the tender beef gets nicely coated in the sticky chilli sauce. Add the spring onions, stir for 30 seconds, and then take the pan off the heat.
6. Serve and Enjoy:
Dish the Crispy Chilli Beef over steamed jasmine or basmati rice for a perfect meal. Enjoy the crunchy, spicy, and juicy beef with fresh veggies with every bite!
Can I Use Frozen Beef for Crispy Chilli Beef?
Yes, you can use frozen beef, but make sure to fully thaw it in the fridge overnight first. Pat the slices dry before coating to avoid sogginess and help the batter crisp up nicely.
How Can I Make This Dish Less Spicy?
Simply reduce the amount of fresh chillies and omit the chili garlic sauce or chili paste. You can still enjoy all the flavors without the heat by keeping the other ingredients the same.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. When reheating, warm gently on the stove or microwave, adding a splash of water if the sauce has thickened too much.
Can I Substitute the Snap Peas?
Absolutely! You can swap snap peas for green beans, bell peppers, or even broccoli florets. Just stir-fry them until tender-crisp for the best texture.
