Perfect crispy strips of beef in a tangy spicy sauce. This is my favourite dish from the Chinese takeaway, so it has a lot to live up to.
I’m going to show you how to get that lovely craggly exterior and even better, we don’t need to use the deep fryer!
This is one of my go-to dishes. Whenever I ask Chris what he fancies for tea, you can pretty much guarantee that he’ll pipe up ‘Crispy Chilli Beef!’.
It’s actually my favourite meal from the Chinese takeaway too. We always order a portion, but it can be a bit hit-and-miss. Sometimes it’s great, other times the beef is so crispy it’s hard to tell if there’s any beef in it all all.
I want my crispy coating, but I also want to taste the beef – which is why I prefer the homemade version. A crispy, craggly coating with tender beef inside – perfect every time!
📋 What do we need?
- I like to use thin-cut or quick-cook sirloin steak for the BEST flavour. You can replace with ribeye, or you can also use flank/skirt steak or rump steak. If you’re using flank/skirt or rump steak, be sure to cut really thinly, as it can be chewy if sliced too thick. Always sliced AGAINST the grain.
👩🍳PRO TIP – Place the steaks in the freezer for around 30 minutes to firm up a little. This will make it much easier to slice the steak nice and thinly.
🔪 How to make Crispy Shredded Chilli Beef
**Full recipe with detailed steps in the recipe card at the end of this post.**
- Place thinly sliced steak in a bowl and coat in one small egg.
- Add in cornflour, salt, pepper and white pepper and mix it all together. It will stick together, but be need that sticky coating for that lovely crisp exterior.
- Fry the steak in 2 batches in very hot oil. I prefer to shallow fry (so I don’t have to dispose of a big pan of oil afterwards!) – so we only need about 4 1/2 tablespoons of oil for the whole recipe.
- Remove the steak from the pan, then fry up slices of onion along with sliced red chilli, ginger and garlic.
- Now we’re going to add the sauce to the pan. This is made up of rice vinegar, dark soy sauce, caster sugar, ketchup and sweet chilli sauce.
- Mix it all up in the pan and let it bubble for a minute, then add the beef back in and toss it all together to coat the beef.
Serve up with noodles (how about these sesame noodles), boiled rice or egg fried rice.
Want more sauce?
This recipe makes enough sauce to coat the beef, with a tablespoon or two of sauce left at the bottom of the pan.
If you want more sauce, you can double the sauce ingredients (double the ginger, garlic, rice vinegar, soy sauce, sugar, ketchup and sweet chilli sauce). It’s a very rich sauce, so if you wanted it to be a little lighter, you can use half light soy sauce and half dark soy sauce.
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Crispy Chilli Beef
Ingredients
- 360 g (¾ lbs) thin-cut sirloin steaks (approx 3 thin steaks) cut into thin strips *Note1
- 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 chilli finely sliced- discard the seeds if you don't like it too hot
- 1 tsp minced ginger
- 3 garlic cloves peeled and minced
- 2 tbsp rice vinegar
- 3 tbsp dark soy sauce
- 2 tbsp tomato puree paste for US
- 6 tbsp caster sugar or superfine sugar
- 2 tbsp tomato ketchup
- 2 tbsp sweet chilli sauce I use Thai-style
Instructions
- Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.360 g (¾ lbs) thin-cut sirloin steaks, 1 small egg
- Add the cornflour, salt, pepper, and white pepper.4 tbsp cornflour, ¼ tsp salt, ¼ tsp black pepper, 1/8 tsp white pepper
- Toss together to coat the steak. It will be a sticky mixture.
- Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.4 ½ tbsp sunflower oil
- You will probably need to work in two batches, so when the oil is hot, add in half the beef – a strip at a time – and spread it out.
- Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
- Using a slotted spoon or tongs, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
- Add a further tablespoon of oil and repeat – cooking the second batch of beef and then placing in the bowl with the first batch.
- Once you’ve removed all the beef from the pan, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
- Add in the sliced onion and cook for 2 minutes until slightly softened.1 medium onion
- Add in the finely chopped chilli, minced ginger, and minced cloves of garlic and cook whilst stirring for 30 seconds.1 red chilli, 1 tsp minced ginger, 3 garlic cloves
- Add the rice vinegar, soy sauce, tomato puree, sugar, tomato ketchup, and sweet chilli sauce to the pan.2 tbsp rice vinegar, 3 tbsp dark soy sauce, 2 tbsp tomato puree, 6 tbsp caster sugar, 2 tbsp tomato ketchup, 2 tbsp sweet chilli sauce
- Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
- Add the beef back in, give it a stir and heat through for 1-2 minutes – until the beef is hot.
- Serve with rice or noodles.
Video
Notes
Can I make it gluten free?
Yes! Replace the soy sauce with tamari. I’ve done this lots of times and it works really well.Also check your tomato puree, ketchup, sweet chilli sauce and rice vinegar, so make sure they’re gluten free
Can I freeze it or make it ahead?
This recipe works best when made and served right away. Freezing/chilling then reheating means the beef won’t be crispy.However, it does still taste really good. So if you did want to freeze it, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until piping hot throughout. You can add a splash of water if it’s a little dry. Ingredient swaps This recipe also works great with leftover roasted meat – you can use cooked and sliced/shredded pieces of chicken, duck, roast beef or my personal favourite – roast lamb in this dish.
Cook in the same way as you would the raw steak (you need to cook it for the same amount of time to get the coating nice and crispy). Nutritional information is per serving and doesn’t include rice or garnishes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published 19th April 2014. Updated March 2021 with new photos, video, tips and recipe tweaks.
If you came to this page looking for the crispy tangy chilli beef with broccoli, you can find it here (click on the image).
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Hi Nicky,
Do you aver use the quick garlic/chilli or ginger paste for convenience? If so , what proportions?
Yes, I use the jars of paste sometimes. I find they taste better than the tubes or the jars of chopped ginger/garlic. If you use the jars of paste, I’d swap out the 1x thumb-sized piece of ginger with 1 rounded teaspoon of ginger paste.
I’d swap 1 garlic clove for 1 level teaspoon of garlic paste (if you go with the jars of chopped garlic, increase this to 1 1/2 teaspoons).
Can I freeze this then cook the next day? I have a lot of beef that’s already been frozen and defrosted and don’t want to waste any but really want to make this?!
Thanks.
Hi Chloe,
This recipe works best when made and served right away. Freezing/chilling then reheating means the beef won’t be crispy. However, it does still taste really good. So if you did want to freeze it, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until piping hot throughout. You can add a splash of water if it’s a little dry.
Thanks
Chris & Nicky
Hi, just wondering if the Calories per serving include the rice?
Hi Kayleigh, no it doesn’t include the rice or garnishing.
Hope you enjoy the recipe.
Thanks
Chris & Nicky
This is the second recipe of yours I’ve cooked. Absolutely delicious! So glad I stumbled upon your recipes!
Hi..Scrumptious and Mouthwatering recipe….saved and posted to all my social media accounts…wish you everlasting success…Fiorino
One of my all time favourite meals! This is my stranded on a desert island food. If i have a choice this would be on our weekly recipe rotation every week!
Ha ha don’t I know it!! xx
Feed. Me. ALL of this. Looks SO incredibly tasty- the perfect weeknight dinner fix!
Ha ha ok, I suppose I’ll share 🙂
Oh wow this looks delicious. I love this type of food. Thanks simon
This looks delicious but I wish the recipe was in a printable version like most of your other recipes. Incidentally, when I signed up to your website, I was able to access your free e-book of recipes but it seems to have disappeared now!
Thanks Julie, I’m trying to update old recipes slowly 🙂
I’ve updated the ebook, so I’ll send you a new link.
Your recipes are just what I was looking for to brighten my cooking and wake up my family ! Thankyou !
Thankyou for the lovely comment 🙂