Introduction

Crispy Chilli Beef is one of the most popular Chinese-style takeaway dishes, loved for its addictive contrast of ultra-crispy beef strips tossed in a glossy, sweet, tangy, and spicy sauce. With its signature crunch, bold chili heat, and sticky glaze, this dish delivers maximum flavor and texture in every bite.

What Is Crispy Chilli Beef?

Crispy Chilli Beef is a Chinese-inspired dish commonly found in British-Chinese takeaway menus. Thin strips of beef are coated in seasoned cornstarch, deep-fried until shatteringly crisp, then quickly tossed in a sticky sauce made with sweet chili, soy sauce, vinegar, garlic, and fresh chilies.

Unlike traditional Chinese stir-fries, this dish relies heavily on deep-frying for texture, followed by rapid glazing to preserve crunch while coating the beef evenly.

Why Crispy Chilli Beef Is So Popular

Explosive sweet, spicy, and savory flavor
Ultra-crispy texture that stays crunchy
Better than takeaway when made fresh

Customizable heat level
Perfect as a main dish or sharing plate

It is a guaranteed crowd-pleaser for anyone who enjoys bold flavors and crispy textures.

Key Ingredients and Their Role

Beef

Thinly sliced beef provides richness and structure.

Cornstarch

Creates the signature light, crispy coating.

Garlic and Ginger

Build aromatic depth.

Fresh and Dried Chilies

Deliver heat and aroma.

Sweet Chili Sauce

Provides sweetness and glossy texture.

Soy Sauce and Vinegar

Add umami and balance.

Best Cut of Beef for Crispy Chilli Beef

The ideal cuts are:

Flank steak
Sirloin

Rump steak

Slice the beef against the grain into thin matchsticks to ensure tenderness after frying.

The Secret to Ultra-Crispy Beef

Achieving perfect crispiness depends on:

Using cornstarch, not flour
Frying at the correct oil temperature (350–375°F / 175–190°C)
Frying in small batches

Tossing in sauce only at the very end

These steps prevent sogginess and ensure lasting crunch.

Equipment You’ll Need

Deep frying pan or wok

Thermometer (recommended)
Slotted spoon
Paper towels

Mixing bowls

Crispy Chilli Beef Recipe

Ingredients (Serves 4)

1 lb (450 g) flank or sirloin steak, thinly sliced
½ cup cornstarch

1 tsp salt
½ tsp black pepper
Vegetable oil for frying

2 tbsp vegetable oil (for sauce)
3 cloves garlic, minced
1 tbsp fresh ginger, minced

2 red chilies, finely sliced
½ cup sweet chili sauce
2 tbsp soy sauce

1 tbsp rice vinegar or white vinegar
1 tbsp brown sugar
2 tbsp water

1 tsp sesame oil
2 green onions, sliced

Step 1: Prepare the Beef

Toss beef with salt, pepper, and cornstarch until evenly coated. Shake off excess starch.

Step 2: Fry the Beef

Heat oil to 350–375°F (175–190°C). Fry beef in batches for 2–3 minutes until deep golden and crisp. Drain on paper towels.

Step 3: Make the Sauce

Heat 2 tbsp oil in a wok. Add garlic, ginger, and chilies. Stir-fry briefly until fragrant.

Step 4: Build the Glaze

Add sweet chili sauce, soy sauce, vinegar, sugar, and water. Simmer until slightly thickened.

Step 5: Toss and Serve

Add crispy beef to the sauce and toss quickly to coat. Finish with sesame oil and green onions. Serve immediately.

Tips for Perfect Crispy Chilli Beef

Do not overcrowd the fryer
Keep sauce ready before frying

Toss beef in sauce just before serving
Serve immediately for maximum crunch

Common Mistakes to Avoid

Using flour instead of cornstarch

Frying at low oil temperature
Overcooking the beef
Letting beef sit in sauce too long

Variations and Customizations

Extra Spicy Version

Add chili oil or extra fresh chilies.

Orange Crispy Beef

Add orange zest and juice to the sauce.

Honey Chilli Beef

Replace sugar with honey for deeper sweetness.

Air Fryer Option

Air-fry coated beef at 400°F (200°C) until crisp, then toss in sauce.

Serving Suggestions

Serve with steamed jasmine rice
Pair with egg fried rice or noodles

Add stir-fried vegetables on the side

Storage and Reheating

Best eaten fresh
Store leftovers separately if possible

Reheat beef in oven or air fryer to restore crispiness

Nutritional Information (Approximate per Serving)

Calories: 540
Protein: 35 g

Fat: 28 g
Carbohydrates: 38 g

Frequently Asked Questions

Is Crispy Chilli Beef very spicy?

It can be adjusted from mild to very spicy.

Can I make it ahead of time?

The beef can be fried ahead, but sauce and tossing should be done just before serving.

What oil is best for frying?

Neutral oils like vegetable, peanut, or sunflower oil.

Why Crispy Chilli Beef Is Worth Making at Home

Homemade Crispy Chilli Beef offers fresher flavor, better texture, and complete control over sweetness and spice compared to takeaway versions.

Final Thoughts

Crispy Chilli Beef is a bold, indulgent dish that rewards proper technique. When fried correctly and glazed quickly, it delivers unbeatable crunch and sticky-sweet heat that makes it impossible to resist.

Once you master this recipe, it will easily become a favorite in your homemade Chinese-style cooking rotation.

Crispy Chilli Beef (Sweet, Spicy & Irresistibly Crunchy)

Author: WAFA LI

Print Recipe

Ingredients

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• 2 tbsp cornstarch
• 1 tsp soy sauce
• ¼ tsp baking soda (optional—tenderizes)
• 3 tbsp neutral oil (e.g., peanut or avocado)
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2–4 dried red chilies, broken into pieces (remove seeds for less heat)
• 1 tsp Sichuan peppercorns, lightly toasted & crushed (optional for numbing spice)
• 2 green onions, sliced

For the Sauce:
• 2 tbsp soy sauce
• 1 tbsp Chinese black vinegar or rice vinegar
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sugar
• 1 tsp sesame oil
• 1–2 tsp chili oil (to taste)

Instructions

Marinate beef: Toss sliced beef with cornstarch, 1 tsp soy sauce, and baking soda (if using). Let sit 15 min.
Sauce: Whisk all sauce ingredients in a small bowl.

Heat 2 tbsp oil in a wok or large skillet over high heat. Add beef in a single layer (work in batches); sear 1–2 min per side until deeply browned and crisp-edged. Transfer to a plate.
Add remaining oil. Sauté garlic, ginger, dried chilies, and Sichuan peppercorns 30–45 sec until fragrant (don’t burn!).
Return beef to wok. Pour sauce over; toss 1–2 min until glossy and well-coated.

Stir in green onions. Remove from heat; drizzle with extra chili oil if desired.
Serve hot over steamed rice or alongside stir-fried greens.