Crispy Chilli Beef (Printable)
Golden crispy beef in spicy sauce with peppers and onions
# What You Need:
→ Beef Preparation
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 2 tbsp cornstarch
03 - 1 tbsp all-purpose flour
04 - ½ tsp salt
05 - ¼ tsp black pepper
06 - 1 egg, lightly beaten
07 - Vegetable oil, for deep frying
→ Sauce
08 - 2 tbsp soy sauce
09 - 2 tbsp sweet chili sauce
10 - 1 tbsp rice vinegar
11 - 1 tbsp ketchup
12 - 1 tbsp dark brown sugar
13 - 1 tsp sesame oil
→ Vegetables and Aromatics
14 - 1 red bell pepper, thinly sliced
15 - 1 green bell pepper, thinly sliced
16 - 1 small onion, thinly sliced
17 - 2 cloves garlic, minced
18 - 1 red chili, thinly sliced
19 - 2 green onions, sliced
→ Garnish
20 - 1 tsp toasted sesame seeds
21 - Fresh cilantro leaves (optional)
# Steps:
01 - Combine cornstarch, flour, salt, and pepper in a bowl. Dip beef strips into beaten egg, then coat evenly with the flour mixture, shaking off any excess.
02 - Heat vegetable oil in a deep pan or wok to 350°F. Fry beef in batches for 3 to 4 minutes until golden and crispy. Remove and drain on paper towels.
03 - Whisk together soy sauce, sweet chili sauce, rice vinegar, ketchup, brown sugar, and sesame oil in a small bowl until combined.
04 - Pour off all but 1 tablespoon oil from the wok. Stir-fry garlic, onion, bell peppers, and red chili over high heat for 2 minutes until just softened.
05 - Pour sauce into wok and bring to a simmer for 1 minute. Add crispy beef and toss quickly to coat. Stir in green onions and serve immediately, topped with sesame seeds and cilantro if desired.
# Expert Advice:
01 -
- The contrast between crispy beef and that sticky tangy sauce is absolutely addictive
- Ready in 40 minutes but tastes like it came from a restaurant kitchen
- Customizable heat level means everyone at the table stays happy
02 -
- Double frying the beef (30 seconds first round, 2 minutes second round) makes it stay crispy longer even after tossing in sauce
- Slice your beef when it's slightly frozen—it's so much easier to get thin, even strips that way
03 -
- Cut all your beef strips to similar thickness so they cook at the same rate
- Pat the beef dry with paper towels before coating—excess moisture prevents proper crisping