Dessert

Crispy Chilli Beef with Sweet Chilli Sauce Recipe

ByMaya bella November 13, 2026November 13, 2026

Introduction

Crispy chilli beef with sweet chilli sauce is a quick, crowd-pleasing dish that comes together with pantry staples. Tender beef, a glossy sauce, and a crisp coating pair beautifully with rice or noodles for a satisfying weeknight supper.

A close up of a glossy, sticky chicken stir fry with irregularly shaped battered chicken pieces coated in dark amber sauce, interspersed with bright red bell pepper strips and translucent onion slices, all set on a white marbled texture surface. There are three visual layers: top layer shows the shiny glaze clinging to chunky chicken pieces; middle layer consists of red pepper strips and onion bits in lighter orange-brown hues; bottom layer is a saucy, deep brown pool that anchors the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g rump or sirloin steak (or any tender steak cut)
1 egg
1 cup corn or potato starch
1/2 sweet onion
1/2 bell pepper
2 spring onions (2-3)
2 hot chillies (or 2-3, to taste)
1 tbsp light soy sauce (for marinating)
1 tsp ginger garlic paste (for marinating)
1 tsp sesame oil (for marinating)
1/2 tsp sugar (for marinating)
1/4 tsp white pepper (for marinating)
3 tbsp sweet chilli sauce
2 tbsp ketchup
2 tbsp light soy sauce (for stir-fry sauce)
1 tsp white or rice vinegar
1 tbsp sugar (for stir-fry sauce)
1/2 tsp salt
Oil (for deep-frying and stir-frying)

Instructions

Step 1: Cut the beef into thin strips and set aside.
Step 2: Mix the beef with all marinade ingredients and marinate for 15 minutes.
Step 3: In a small bowl, mix all stir-fry sauce ingredients and set aside.
Step 4: Break the egg into the marinated beef strips and mix well to coat.
Step 5: Coat the beef strips with corn or potato starch, keeping the strips separated, then shake off excess starch.
Step 6: Heat oil over high heat to about 350°F and deep-fry the coated beef for 1–2 minutes until crispy. Transfer to paper towels or a cooling rack.
Step 7: Heat a wok or pan over medium-high heat, drizzle in 1 tablespoon oil, and stir the onion for a few seconds before adding the bell pepper and stirring well.
Step 8: Add the fried beef and sauce mixture, then add the spring onions and fresh chillies. Stir over high heat for 1–2 minutes to combine.
Step 9: Transfer to a serving plate and serve immediately with steamed rice, fried rice, or stir-fry noodles.

Tips & Variations

Adjust the heat by adding more or fewer chillies, or using a milder pepper option.
For extra crunch, double-dip the beef in starch and fry a second time briefly.
Use cauliflower florets or chicken if you prefer a different protein, treating them the same as the beef in this recipe.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a hot skillet to reconfirm crispiness and loosen the sauce if needed.

How to Serve

A close up of glossy fried chicken bites in a sticky brown glaze sits atop a white plate, with red bell pepper strips and pale onion wedges scattered through a dense, saucy pile, all shining under bright light. The dish has several visible layers: a bottom sheen of caramel sauce, a middle layer of battered chicken chunks with crispy edges, and an upper layer of red peppers and onions adding color and texture; colors are deep caramel brown from the glaze, bright red peppers, and translucent white onions, with the chicken pieces varying from dark to lighter golden brown. The texture is sticky and glossy on the surface, with crunchy edges on the chicken, while the peppers and onions look tender but still crisp, all arranged on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the beef instead of deep-frying?

Yes, you can bake the coated beef on a parchment-lined tray at 425°F (220°C) for about 8–12 minutes, turning once, until crisp. The texture will be slightly less crisp than deep-frying.

Can I make this ahead for a party?

Prepare the beef and marinate in advance, then fry just before serving to keep the coating crispy. You can pre-mix the sauces and chop vegetables ahead of time.

Maya bella