Crispy Chilli Beef

This crispy chilli beef has been my dinnertime hero on countless nights when I'm craving takeout flavors without leaving home. The contrast between the crunchy, savory beef and the sweet-spicy sauce creates an irresistible dish that disappears quickly at my table.

I first made this recipe during a stormy evening when takeout wasn't an option, and it's now requested more frequently than our local Chinese restaurant. My family actually prefers this homemade version because the beef stays crispier and we can adjust the spice level to our preference.

Ingredients

• Thin cut sirloin steaks sliced into thin strips creates the perfect base with excellent texture and flavor. Look for steaks with good marbling for the best results.
• Egg acts as the important binding agent that helps the cornflour stick to the beef creating that perfect crispy coating.
• Cornflour gives our beef that signature crunch we all crave. Using cornflour rather than regular flour provides a lighter crispier coating.
• White and black pepper provide balanced heat that complements the chilli perfectly. Fresh ground pepper makes a noticeable difference.
• Sunflower oil has a high smoke point making it ideal for the high heat frying this recipe requires. Vegetable or peanut oil work well too.
• Fresh chilli brings the essential heat element. Adjust seeds according to your spice preference, remember you can always add more but cannot take away.
• Ginger and garlic create the aromatic foundation of any good Asian inspired dish. Fresh is absolutely essential here.
• Dark soy sauce provides deep umami richness and beautiful color. Light soy sauce would make the dish less intense.
• Rice vinegar balances the sweetness with its mild acidic properties. Do not substitute with white vinegar which would be too harsh.
• Sugar might seem like a lot but creates that authentic sticky glaze that coats every piece of beef beautifully.

Step-by-Step Instructions

Prepare the beef

Begin by slicing your sirloin steaks against the grain into very thin strips, ideally no thicker than 1/4 inch. Working in a large bowl, crack the egg over the beef strips and use your hands to thoroughly massage it into every piece, ensuring complete coverage. This egg layer is crucial as it helps the cornflour adhere properly. Sprinkle the cornflour, salt, and both peppers evenly over the coated beef, then mix again until every strip has a tacky, well-coated surface. The mixture should feel slightly sticky between your fingers.

First fry

Heat your large wok or frying pan until you can feel the heat radiating above it, then add 3 tablespoons of oil and allow it to shimmer. Carefully add half the beef strips one by one, leaving space between each piece to prevent steaming. Let them sizzle undisturbed for about 2 minutes before turning, allowing a golden crust to form. Continue cooking for another 3-4 minutes, turning occasionally until each piece develops a deep golden brown exterior with crispy edges. Remove this first batch to a paper towel lined plate to drain excess oil.

Second fry

Add more oil if the pan looks dry, then repeat the exact same process with your remaining beef strips. Be patient during this step as proper browning is what creates the irresistible texture. The beef might look slightly darker than the first batch due to small bits left in the oil, but this adds flavor. Once golden and crispy, remove to join the first batch on the paper towels.

Create the sauce base

Without cleaning the pan, add your final drizzle of oil and reduce the heat to medium. Add the thinly sliced onions and stir constantly for about 2 minutes until they just begin to soften but retain some bite. Their moisture will help deglaze the pan, incorporating all those flavorful beef bits into your sauce. Add the sliced chilli, minced ginger and garlic, continuing to stir for 30 seconds until you can smell their aromatic fragrance releasing.

Finish the dish

Pour in all your sauce ingredients including the rice vinegar, soy sauce, tomato puree, sugar, ketchup and sweet chilli sauce. Stir continuously as the mixture begins to bubble and thicken, about 2-3 minutes. The sauce should coat the back of your spoon before you return all the crispy beef to the pan. Toss everything together quickly but gently for about 1 minute, ensuring each piece of beef gets generously coated in the glossy sauce while maintaining its crispiness.

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My absolute favorite part of this dish is the cornflour coating technique. I discovered after many attempts that the egg plus cornflour combination creates a dramatically different texture than just cornflour alone. This brings back memories of my grandfather teaching me to cook Chinese dishes, emphasizing that patience during the frying process is what separates good from exceptional results.

Storage Tips

Crispy chilli beef is best enjoyed immediately after cooking when the beef maintains its perfect texture. However, if you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The beef will lose some crispiness but will still taste delicious. To reheat, a quick stir fry in a hot wok is better than microwave which will make the beef chewy. I recommend slightly undercooking the beef if you know you'll be storing leftovers so it doesn't become tough when reheated.

Ingredient Substitutions

If sirloin steak is unavailable or too expensive, flank steak or rump steak make excellent alternatives when sliced thinly against the grain. For a lighter version, you can use chicken breast instead of beef though you'll need to adjust cooking times accordingly. Vegetarians can substitute firm tofu pressed and dried thoroughly before coating. For those avoiding refined sugar, honey can replace about two thirds of the sugar amount though it will change the flavor profile slightly. In place of fresh chilli, 1-2 teaspoons of chilli flakes work well when cooking for those who prefer consistent heat levels.

Serving Suggestions

This crispy chilli beef shines when served over a bed of fluffy jasmine rice which absorbs the delicious sauce. For a complete meal, I often serve it alongside simple stir fried vegetables like broccoli or bok choy prepared with just garlic and a splash of soy sauce. The color contrast makes for a beautiful presentation. Adding a side of quick pickled cucumber salad provides a cool, crunchy counterpoint to the rich beef. For special occasions, start the meal with simple spring rolls or dumplings to create an authentic Chinese feast experience at home. A sprinkle of sesame seeds and thinly sliced spring onions over the finished dish adds visual appeal and fresh flavor.

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Frequently Asked Questions About Recipes

→ What cut of beef works best for this dish?

Thin-cut sirloin steak is ideal as it crisps beautifully while remaining tender inside. If using a thicker cut, slice it very thinly across the grain. For best results, chill the beef in the freezer for about 30 minutes before slicing - this makes it easier to cut thinly and improves the final texture.

→ How do I ensure the beef gets properly crispy?

The key is not overcrowding the pan. Cook the beef in batches, giving each piece enough space to fry rather than steam. Make sure your oil is very hot before adding the beef, and don't stir too frequently - allow each side to develop a crispy exterior before turning.

→ Can I adjust the spice level?

Absolutely! The heat comes primarily from the red chilli and sweet chilli sauce. For a milder version, remove the seeds from the chilli or use less. For extra heat, keep the seeds or add a pinch of chilli flakes. You can also adjust the amount of sweet chilli sauce to taste.

→ What can I serve with this dish?

This dish pairs beautifully with steamed jasmine rice or egg fried rice. For a lower-carb option, try it with stir-fried vegetables or cauliflower rice. Noodles such as egg noodles or rice noodles also complement the crispy beef wonderfully.

→ Can I make any components ahead of time?

You can slice the beef and prepare all the vegetables in advance, storing them separately in the refrigerator. The sauce ingredients can also be measured and combined ahead of time. However, the coating and frying process should be done just before serving to maintain the crispy texture.

→ Is there a way to make this dish healthier?

For a lighter version, you can air-fry the coated beef instead of deep-frying, using just a light spray of oil. You can also reduce the sugar in the sauce or substitute with honey or maple syrup. Adding extra vegetables like bell peppers or broccoli will increase the nutritional value while maintaining the delicious flavor profile.