Save Pin
Dig into Chilli Beef bathed in a sweet and spicy glaze for pure joy—bold, craveable flavors with a real zing every time. It’s awesome when hunger kicks in or you’re out to impress a crowd. That crispy beef stays crunchy forever, even after rolling in that sticky, hot-sweet goodness. The first time I made this after a never-ending day, the whole place reeked of charred steak and onion—now it’s my reliable way to get everyone to smile, and get a favor from my husband if I need one.
One drizzly night, my brother swung by. After trying a single bite, he joked there's no point ordering delivery anymore.
Loaded Ingredients
- Sesame oil: toasty notes that hug the dish—hunt down toasted if you can
- White pepper: tosses in a mellow heat
- Birds eye or hot chillies: brings the fire—go for plump, shiny ones
- Sweet chilli sauce: the main player—look for seeds so you know it’s real
- Spring onions: give a sharp, fresh crunch at the end
- Sugar: makes everything shiny and cools down the chili—fine works best
- Light soy sauce: all the rich, classic flavor—choose brewed for depth
- Sweet onion: smooths and mellows the sauce—choose a solid, weighty one
- Vinegar: lifts the taste—any basic rice or white vinegar does the trick
- Rump or sirloin steak: slice thin for soft bites—look for ones with a bit of marbling and freshness
- Ketchup: gives the sauce that iconic sweet tang—go standard or organic
- Cornstarch or potato flour: the secret to snap-crackling beef—fresh is your friend here
- Egg: acts like glue for the crust and cranks up crispiness
- Ginger garlic paste: brings a happy kick—go fresh for best zing
- Bell pepper: extra crunch and color—pick bright, unblemished ones
- Salt: brings all those flavors together—sea salt’s great if stocked
Unbeatable Step-by-Step
- Get the Beef Set:
- Slice steak thin against the grain for best texture. Toss it in with soy, ginger garlic, sesame oil, sugar, and white pepper to coat every bit. Let it rest in a chill spot for about fifteen minutes so it soaks up flavor.
- Crust That Meat:
- Break an egg into your marinated beef and stir it up so each strip's slick. Roll meat in starch so every piece separates. Knock off the extra—no one wants clumps, just crazy crunch power.
- Sauce it Up:
- Grab a bowl and mix sweet chilli, ketchup, extra soy, vinegar, a touch of sugar and a pinch of salt. Stir until it’s nice and smooth, then set aside. This is where things get tasty.
- Sizzle the Veg:
- Splash a bit of oil into a fresh wok or pan. In go your onions—let 'em perfume the air for a second, then drop in peppers and keep them crispy with a quick toss.
- Crisp That Beef:
- Heat up oil in your biggest pan until it hits about 350°F. Fry the beef in batches—don’t crowd the pot. Let them turn deep gold and crunchy, should only take a minute or two per handful. Drain on a rack or paper towels.
- Pull Everything Together:
- Chuck the fried beef back in, pour on that sauce, and add your chopped chilies with spring onion. Toss on high heat till it glistens and fills the kitchen with awesome smells—just a minute or so should do it. Kill the heat when glossy and perfect.
- Time to Dig In:
- Scoop your crackly hot chilli beef onto a pre-warmed plate, and eat while it’s still singing. Crunch good times.
Save Pin
I usually toss on extra chillies for that wake-up tingle. Red and orange bell peppers are my top pick because their sweet zing evens out the spicy beef and sauce.
Leftovers Made Simple
If you end up with plenty, don’t mix sauce and beef early so it keeps its crunch. Let them both cool down, then tuck them in separate containers in the fridge. Reheat beef flying hot in the oven or air fryer—microwave or warm the sauce in a pan before spooning it on top.
Alternatives and Fixes
Want less meat? Use chicken breast or chunks of tofu for a lighter dinner. No cornstarch? Try potato or rice flour—still gets you crispy. Bell peppers not your thing? Thin carrot strips or snow peas give a different crunch.
Simple Serving Ideas
This is top-notch with a bowl of jasmine rice or on noodles soaking up that tasty glaze. Makes a killer snack with something cold. Sprinkle fresh spring onions or coriander for extra zip.
Save Pin
Fun Background
This dish borrows from old-school Chinese takeouts, but home cooks have tossed crispy fried meat in sugary, spicy sauce for years. It’s a hit at parties and family meals. That double fun—crunchy then saucy—is classic Chinese-American comfort and everybody’s hooked on it.
Common Questions
- → What's the trick to making those beef strips super crisp?
Be sure every piece is coated in starch, shake off any extra, and use hot oil. Fry them in a few small batches so they don’t crowd each other—that keeps them crunchy.
- → Could I pick a different type of beef?
Absolutely! Rump steak, sirloin, or any tender steak is good. Slice it thin so it cooks really quick and stays soft.
- → Is this meal really spicy?
Bird’s eye chillies bring a nice medium burn. Want it less hot? Just toss in fewer chillies or skip the seeds to lower the heat.
- → What veggies work best with this?
Bell pepper, sweet onion, and green onions are great. Carrot, snap peas, or broccoli work too if you want more crunch and color.
- → If I don't want rice, what else goes well with it?
For sure! Try it with stir-fried noodles or just eat the beef alone if sides aren’t your thing.
- → How do I keep my beef from turning soggy?
Add the fried beef into the sauce at the very last minute, toss fast and hot, then serve it straight away for crunch at its best.