If you’re a fan of that classic crispy chilli beef from your favorite Chinese takeaway, you’re going to love making this version at home. It’s loaded with bold flavors, satisfyingly crunchy strips of beef, and that signature sticky, spicy sweet sauce we all crave. The best part? This homemade version uses simple, pantry friendly ingredients and turns out even better than the one you’d get from a restaurant!

The heart of this recipe lies in the texture thinly sliced beef marinated in a garlicky, gingery soy sauce mixture and then coated in cornflour to create that light, shatteringly crisp coating. After frying to golden perfection, it’s tossed in a vibrant sauce made with sweet chilli, honey, tomato ketchup, vinegar, and soy sauce. This magical combo creates a sticky glaze that hugs every piece of beef and infuses it with rich flavor.

To get that restaurant-style crunch, it’s important to coat each piece of beef properly in cornflour and fry them in batches. While this step might feel a little repetitive, the result is totally worth it. The beef crisps up beautifully without being greasy and holds its crunch even when tossed in the sauce.

You’ll want to start by prepping all your ingredients so everything comes together smoothly. Slice the beef as thin as you can this is key for quick cooking and a crisp finish. If you chill your steak for 15 to 20 minutes before slicing, it becomes easier to cut ultra thin strips. Then, marinate the beef with garlic, ginger, and soy sauce for flavor. Even 15 to 20 minutes will make a difference, but if you’ve got more time, marinating up to 2 hours in the fridge enhances the flavor even further.

When it’s time to coat the beef, toss it first with a little cornflour, then mix in beaten eggs. This gives it a sticky base for the final cornflour coating. Make sure you coat each strip individually and shake off the excess. A double layer of cornflour creates the ideal crispy texture.

The sauce is quick and simple just a mix of pantry staples: sweet chilli sauce for the kick, honey for a touch of sweetness, tomato ketchup for richness, vinegar to cut through the sugar, and soy sauce for that umami depth. All of this gets whisked together and added at the end, ensuring every piece of beef is coated in glossy, tangy sweet deliciousness.

Once the beef is fried and crispy, quickly sauté sliced onions, matchstick carrots, and fresh red chilli. Then return the beef to the pan and stir through the sauce until it bubbles and thickens. The veggies stay slightly crisp, adding texture that contrasts beautifully with the sticky beef.

You can serve this crispy chilli beef with steamed rice or noodles whatever you’re craving. I personally love it with jasmine rice as it soaks up the sauce beautifully.

Tips & Tricks for the Best Crispy Chilli Beef

• Beef Choice: Rump or sirloin steak both work great. There’s no need to spend big thin slicing makes even more affordable cuts tender and tasty.
• Coating Method: For maximum crispiness, coat each strip of beef separately in cornflour. If you’re short on time, batch coating a few strips together also works just ensure even coverage.
• Controlling Spice: Use a standard red chilli. Keep or remove seeds based on your spice preference.
• Cutting Veggies: Slice onions and carrots as thinly as possible so they cook fast and still have a slight crunch.
• Oil Temperature: Use a thermometer to ensure your oil is around 180°C (356°F) for perfect frying.
• Serving Idea: This dish is excellent with rice, but noodles work just as well perfect for soaking up that irresistible sauce!

Crispy Chilli Beef

0.0 from 0 votes

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

40

minutes

Crispy strips of marinated beef fried to perfection, then tossed in a sweet, spicy, and tangy sauce with veggies this Crispy Chilli Beef is your favorite takeout classic made at home in under an hour!

Ingredients

• 3 tbsp sweet chilli sauce

• 2½ tbsp honey

• 2 tbsp tomato ketchup

• 2 tbsp rice vinegar (or apple cider/white wine vinegar)

• 1½ tbsp light soy sauce

• 400g (14 oz) rump or sirloin steak, thinly sliced

• 2 tbsp light soy sauce

• 2 garlic cloves, finely grated or minced

• 1 heaped tsp fresh ginger, grated or finely diced

• 1 medium white onion, thinly sliced

• 1 large or 2 small carrots, sliced into thin matchsticks

• 1 red chilli, thinly sliced (seeds optional)

• Rice or noodles, for serving

Directions

• Marinate Beef: Mix thin beef strips with soy sauce, garlic, and ginger in a bowl. Let it marinate for up to 2 hours in the fridge or 15 minutes at room temperature.
• Initial Coating: Stir 2 tbsp of cornflour into the marinated beef and let sit briefly it’ll become slightly sticky.
• Final Coating: Mix in the beaten eggs. Dredge each beef strip in the remaining cornflour, pressing firmly and shaking off excess.
• Frying: Heat 240ml of oil in a heavy pan until 180°C. Fry beef in batches for 4 to 5 minutes until golden and crisp. Drain on a wire rack or kitchen paper.
• Prepare Sauce: In a bowl, whisk together sweet chilli sauce, honey, ketchup, vinegar, and soy sauce.
• Stir-Fry Veggies: In the same pan with 1 tbsp oil, sauté onion and carrots for a few minutes. Add chilli and cook for 1 minute more.
• Combine: Add the fried beef and pour in the sauce. Toss everything together until sauce thickens and coats the beef evenly.
• Serve: Enjoy hot over rice or noodles.

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