Name: Crispy Chilli Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Crispy Chilli Beef is one of those irresistible takeout classics that combines perfectly crispy strips of beef with a bold, tangy, slightly spicy sauce. It is the kind of dish that sets the standard for comfort food cravings and always has a lot to live up to.

The secret to making it just right at home is achieving that signature craggly, golden coating without needing a deep fryer. With the right technique, you get beautifully crisp beef that stays tender inside, all from your own kitchen.

It is easy to see why this dish becomes a go to favorite. That balance of crunchy exterior and flavorful sauce makes it hard to resist, especially when the craving hits for something savory with a little heat.

While takeout can sometimes be inconsistent, the homemade version gives you complete control. You still get that satisfying crunch, but you can actually taste the juicy beef inside instead of just the coating.

A crisp, textured exterior wrapped around tender strips of beef and coated in a vibrant chilli sauce makes this version reliable and delicious every single time.

Crispy Chilli Beef

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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

Step-By-Step Instructions

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Notes

Note 1 – Slicing the Steak

For easier slicing, place the steak in the freezer for about 30 minutes to firm up slightly. This helps you cut it into thin, even strips.

Can I Make It Gluten Free?

Yes. Simply swap the soy sauce for tamari—it works beautifully. Also double-check that your tomato purée, ketchup, sweet chili sauce, and rice vinegar are labeled 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.

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