Crispy chilli beef

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Sticky, hot and properly crunchy. The takeaway favourite, in one wok in about half an hour.

Crispy chilli beef

Sticky, hot and properly crunchy takeaway-style crispy chilli beef, made in one wok.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: Chinese

Calories: 593

Ingredients Method Notes

Ingredients

  

• 400 g beef steak, cut into thin strips
• 3 tbsp cornflour
• 3 tbsp vegetable oil
• 1 red pepper, sliced
• 4 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 cloves garlic, grated
• 1 red chilli, sliced

Method

 

1. Toss the beef strips in the cornflour until well coated.
2. Fry the beef in hot oil in batches until crisp, then set aside.
3. Fry the pepper, garlic and chilli for a minute.
4. Add the sweet chilli sauce, soy, vinegar and honey and let it bubble.
5. Return the beef and toss to coat. Serve with rice.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much frying oil is taken up.

Why this recipe works

The cornflour coating is everything. It fries to a proper crunch and holds the sauce without going soft. Frying in small batches rather than crowding the pan keeps the temperature high, which is what gives you crispy rather than steamed beef.

Tips for the best crispy chilli beef

• Slice the beef very thin, across the grain. Thin strips fry fast and stay tender.
• Pat the beef dry before tossing in cornflour so the coating sticks properly.
• The oil needs to be genuinely hot before the beef goes in.
• Do not pour the sauce over early. Toss the beef in at the last minute so it stays crisp.

Swaps and variations

• Crispy chilli chicken: works exactly the same way with thin chicken strips.
• Milder version: reduce the red chilli or leave it out and add more sweet chilli sauce.
• Extra saucy: double the sauce and serve with noodles as well as rice.

Make ahead and storage

Best eaten straight away. The coating softens quickly once sauced. If you want to prep ahead, coat and fry the beef, set aside on kitchen paper, and add to the sauce just before serving.

What to serve with crispy chilli beef

Steamed or egg fried rice soaks up the sauce well. Add a simple cucumber salad on the side for something cool against the heat.

Frequently asked questions

Can I air fry the beef instead?

Yes, but the result is slightly different. Spray the coated strips well with oil and air fry at 200C for 8 to 10 minutes, shaking halfway. The crunch is good, though not quite as deep as pan-frying.

What cut of beef is best for crispy chilli beef?

Sirloin, rump or flank all work well. A leaner cut fries more cleanly. Avoid anything too fatty as it can spatter badly in hot oil.

Why is my crispy chilli beef soggy?

Usually two reasons: the beef was too wet before coating, or it sat in the sauce too long. Pat dry, fry in hot oil, and toss in the sauce right before serving.

Read next

Kitchen basicsHow to season a wokRecipesBeef in black bean sauceRecipesCrispy shredded chicken

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• Chilli oil. Stirred through the sauce for heat and colour.
• Cornflour. Coats the beef for a crisp finish.