Crispy Chilli Beef with Sweet Chilli Sauce Recipe
Crispy Chilli Beef with Sweet Chilli Sauce is a glossy, peppery stir-fry that starts with marinated, ultra-crispy beef coated in starch, then tossed with a hot, tangy sweet chili glaze and fresh chilies for a fiery finish. Serve with steamed rice or noodles for a satisfying, restaurant-style dish at home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
Marinade
- 200 g rump or sirloin steak, thinly sliced
- 1 egg
- 1 tbsp light soy sauce
- 1 tsp ginger garlic paste
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
Breading/Coating
- 1 cup corn or potato starch
- oil for deep-frying
Stir-Fry Sauce
- 3 tbsp sweet chilli sauce
- 2 tbsp ketchup
- 2 tbsp light soy sauce
- 1 tsp white or rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Vegetables & Aromatics
- 1/2 sweet onion, sliced
- 1/2 bell pepper, sliced
- 2 spring onions, cut into 2–3 inch pieces
- 2 hot chilies (birdseye), sliced
To Finish
- oil for stir-frying
Instructions
- Prepare the beef: Cut the beef into thin strips and mix with all marinade ingredients. Let it marinate for 15 minutes to infuse flavor.
- Make the sauce: In a small bowl, combine all stir-fry sauce ingredients and set aside for later.
- Coat the beef: Break the egg into the marinated beef and mix well. Coat the beef strips with corn or potato starch, keeping the strips separated and shake off any excess starch.
- Heat for frying: Heat oil to about 350°F (175°C) in a deep fryer or heavy pot.
- Fry the beef: Deep-fry the coated beef for 1–2 minutes until crispy, then transfer to paper towels or a cooling rack to drain.
- Sauté vegetables: In a wok or large pan, heat 1 tablespoon oil over medium-high heat and briefly sauté the onion until just translucent, then add the bell pepper and continue stirring.
- Combine: Add the fried beef, prepared sauce, spring onions, and fresh chilies. Stir over high heat for 1–2 minutes to coat and heat through.
- Finish and serve: Transfer to a serving plate and serve immediately with steamed rice, fried rice, or stir-fry noodles.
Notes
- For extra crispiness, double-fry the beef for 30 seconds on second pass.
- Adjust heat by adding or reducing chilies according to spice tolerance.
- Leftovers can be stored in the fridge for up to 2 days and reheated quickly in a hot wok.
Keywords: crispy beef, chilli beef, sweet chilli sauce, beef stir-fry, Chinese-inspired, crispy fried beef
