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Crispy Chilli Beef brings together tender strips of beef coated in a crunchy, golden batter, all tossed in a tangy and slightly spicy chilli sauce. It’s a dish full of bold flavors and textures that really make every bite exciting. The crispiness of the beef paired with the kick from the chilli gives it a wonderful balance you can’t help but enjoy.

I love making this dish because it’s so quick to whip up and always impresses anyone who tries it. When I cook Crispy Chilli Beef, I like to double the sauce a bit because I enjoy having plenty to coat every piece. It’s the kind of meal that tastes even better fresh out of the pan, while the beef is still wonderfully crispy.

This dish is perfect served with steamed rice or tossed with some simple stir-fried veggies for a complete meal. I’ve found that the slight sweetness in the sauce pairs beautifully with a side of crunchy green beans or snap peas, adding a fresh touch to the plate. It’s a go-to comfort meal that always hits the spot!

Key Ingredients & Substitutions

Beef: Choosing sirloin or flank steak is great for tenderness and flavor. If you want a leaner option, try chicken breast or tofu for a vegetarian twist.

Cornflour & Flour: Cornflour is key to the crispy batter. If you don’t have cornflour, potato starch or rice flour work well too. Plain flour adds structure to the coating.

Chillies: Both dried and fresh chillies bring heat and aroma. Feel free to adjust the quantity or use milder peppers if you prefer less spice.

Sauce Ingredients: Soy and oyster sauces build umami and saltiness. For a vegetarian version, use mushroom soy sauce and vegan oyster sauce. Ketchup is optional but adds a nice sweetness and color.

How Do You Get the Beef Crispy and Saucy Without Losing the Crunch?

The secret lies in the batter and frying technique. Follow these tips:

• Mix the batter to be thick enough so it clings well to the beef strips.
• Deep fry the beef in small batches to keep the oil hot and maintain crispiness.
• Drain excess oil on paper towels to avoid sogginess.
• When tossing the beef with the sauce, do it quickly over medium heat so the sauce coats the beef without soaking in too much, keeping it crispy.
• Serve immediately after mixing for the best texture.

Equipment You’ll Need

• Deep frying pan or wok – I prefer a wok because it distributes heat evenly and holds enough oil for frying.
• Thermometer – helps keep the oil at the perfect frying temperature (around 180°C/350°F).
• Mixing bowls – one for the batter and one for tossing the beef with sauce.
• Slotted spoon or tongs – makes it easy to remove the fried beef without splashing oil.
• Paper towels – to drain excess oil and keep the beef crispy.
• Measuring spoons and cups – for accurate sauce and ingredient measurements.

Flavor Variations & Add-Ins

• Protein switch: Use chicken strips, tofu, or shrimp for a different take on the dish.
• Extra heat: Add more dried or fresh chillies, or sprinkle with chili powder for an extra spicy kick.
• Sweet and sour: Mix in pineapple chunks or a splash of honey with the sauce for a sweet contrast.
• Vegetables: Toss in bell peppers, snap peas, or broccoli for added crunch and color.

Crispy Chilli Beef

Ingredients You’ll Need:

For the Beef:

• 500g beef sirloin or flank steak, thinly sliced into strips
• ½ cup cornflour (cornstarch)
• ¼ cup plain flour (all-purpose flour)
• 1 tsp baking powder
• 1 tsp salt
• ½ tsp black pepper
• 1 egg
• ½ cup cold water
• Vegetable oil, for deep frying

For the Stir-Fry:

• 3-4 dried red chillies, broken into pieces
• 2 fresh red chillies, sliced diagonally
• 2 fresh green chillies, sliced diagonally
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• Fresh coriander (cilantro) leaves, to garnish

For the Sauce:

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp chilli flakes (adjust to taste)
• 1 tbsp ketchup or tomato paste (optional, for color and sweetness)
• 1 tbsp water or broth

Time Needed

This recipe takes about 15 minutes to prepare and an additional 15 minutes to cook. Plan for about 10 minutes of resting time for the batter before frying. Overall, you’ll have this tasty, crispy chilli beef ready to enjoy in about 30 to 40 minutes!

Step-by-Step Instructions:

1. Make the Batter and Coat the Beef:

In a large bowl, whisk together the cornflour, plain flour, baking powder, salt, and black pepper. Beat in the egg and cold water until you get a smooth, thick batter. Add your beef strips and mix well to coat them evenly. Let the coated beef rest for about 10 minutes so the batter sticks perfectly.

2. Deep Fry the Beef:

Heat vegetable oil in a deep pan or wok over medium-high heat until it reaches about 180°C (350°F). Fry the battered beef strips in small batches for 3 to 4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them and place on paper towels to drain excess oil.

3. Prepare the Sauce and Stir-Fry:

In a clean pan or wok, heat 1-2 tablespoons of oil on medium heat. Add the dried red chillies, fresh red and green chillies, minced garlic, and ginger. Stir-fry for 1 to 2 minutes until fragrant. Mix in the soy sauce, oyster sauce, rice vinegar, sugar, chilli flakes, ketchup (if using), and water or broth. Let the sauce simmer gently for 1 to 2 minutes until it thickens slightly.

4. Combine and Serve:

Add the crispy fried beef to the sauce in the pan. Toss everything for 1 to 2 minutes so each piece is covered in the delicious sauce. Serve immediately over steamed white rice and garnish with fresh coriander leaves for a fresh, tasty finish.

Can I Use Frozen Beef for This Recipe?

Yes, but make sure to fully thaw the beef before slicing and coating it. Thaw it overnight in the fridge or use the defrost setting on your microwave, then pat dry to remove excess moisture for a crispier result.

What Can I Substitute if I Don’t Have Cornflour?

You can substitute cornflour with potato starch or rice flour, which also help achieve a crispy coating. Avoid regular flour alone as it won’t give the same crunch.

How Do I Store Leftover Crispy Chilli Beef?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat to restore some crispiness—avoid microwaving as it may make the coating soggy.

Can I Adjust the Spice Level?

Absolutely! Reduce or omit the dried chillies and chilli flakes for a milder version, or add extra fresh chilli slices if you like it hotter. Taste the sauce before coating the beef to adjust heat to your preference.