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Crispy Chilli Beef

Irresistibly Crispy Chilli Beef with Spicy Tangy Sauce

Enjoy Crispy Chilli Beef with a crunchy texture and spicy tangy sauce, a delightful quick weeknight dinner.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450

Ingredients
  

For the Beef
  • 1 pound Beef sirloin or flank steak Can be swapped with chicken or pork
  • 1 cup Cornstarch Use gluten-free for gluten-free option
  • 1/2 cup All-purpose flour Substitute with gluten-free flour if needed
  • 1 each Egg Substitute with aquafaba for vegan version
  • 1/2 cup Water Adjust for batter consistency
  • 1 teaspoon Baking powder Essential for crispiness
  • to taste Salt and pepper Essential for flavor balance
  • 1 cup Vegetable oil Can substitute with peanut or sunflower oil
For the Sauce
  • 1/4 cup Soy sauce Choose tamari for gluten-free alternative
  • 2 tablespoons Rice vinegar Can replace with white wine vinegar
  • 1 tablespoon Hoisin sauce Can use extra soy sauce and honey if unavailable
  • 1 tablespoon Chili sauce Adjust spice level based on preference
  • 1 tablespoon Sugar Honey can be used as a substitute
  • 3 cloves Garlic Minced
  • 1 inch Ginger Minced
  • 1 each Onion Diced; consider green onions for a milder option
  • 1 each Bell pepper Feel free to mix with other veggies
  • to taste Red chilies (optional) Adjust according to heat preference
  • 2 tablespoons Sesame oil Enhances overall flavor
  • 1/4 cup Chopped green onions For garnish

Equipment

  • Large frying pan or wok
  • Mixing bowl
  • Thermometer

Method
 

Step‑by‑Step Instructions
  1. Slice the beef sirloin or flank steak thinly against the grain into strips about 1/4 inch thick. Set aside.
  2. In a mixing bowl, combine cornstarch, all-purpose flour, baking powder, and a pinch of salt and pepper. Whisk in the beaten egg and enough water to achieve a smooth, thick batter.
  3. In a large frying pan or wok, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  4. Dip each beef strip into the batter, ensuring it’s fully coated, then fry in batches for about 3-4 minutes until golden brown and crispy.
  5. In a clean wok, heat sesame oil, add minced garlic, ginger, diced onion, and bell pepper, and sauté for 2 minutes.
  6. Stir in soy sauce, rice vinegar, hoisin sauce, chili sauce, and sugar into the wok. Let the mixture simmer for 2 minutes until slightly thickened.
  7. Add the crispy beef strips to the sauce in the wok, tossing gently to coat evenly. Stir-fry for an additional 2-3 minutes.
  8. Garnish with sliced red chilies and chopped green onions. Serve immediately over steamed rice or noodles.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Ensure your batter is thick enough to coat but not too runny for that crispy texture.

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