Crispy Chilli Beef With Sticky Sweet-Spicy Sauce
By Isabella Quinn
Servings
4
Level
Easy
Choose tender sirloin steak with balanced marbling and slice it thinly against the grain; it stays juicy through the quick fry while its broad surface becomes crisp. This Chinese-style crispy chilli beef combines golden cornflour-coated strips with sticky sweet-spicy sauce, carrot, red pepper, chilli, and fluffy white rice.
Marinating the strips in toasted sesame oil, soy sauce, and caster sugar starts the seasoning before the egg and cornflour coating. Honey, brown sugar, ketchup, rice wine vinegar, and dark soy sauce build the sauce’s sweet, tangy, umami profile. Fresh garlic, ginger, red chilli, carrot, and pepper are fried briefly, so their distinct flavors and colors remain present beside the beef. Clear honey and soft light brown sugar are specified.
Hot oil and separated, fully coated strips are the key visual signs before frying: the beef should turn golden brown in small batches within two to three minutes. Crowding the pan lowers the oil’s heat and compromises the crisp exterior. When the sauce bubbles vigorously, toss the fried strips only long enough to coat them; lingering in the sauce softens the coating.
Finish with sliced spring onions and toasted sesame seeds, then serve with white rice, stir-fry noodles, or in bao buns. The dish is best eaten immediately because refrigeration makes both the beef and vegetables lose their crunchy texture, and the source advises against freezing. Choose rice when you want the sauce absorbed.
Why you'll love this recipe
- Sirloin’s balanced marbling keeps the thin strips juicy during quick frying, while cutting against the grain helps each crisp-coated piece remain tender to bite.
- Toasted sesame oil, fresh ginger, garlic, and red chilli bring concentrated flavor from familiar ingredients rather than requiring a specialized takeaway sauce.
- The sauce uses honey, ketchup, rice wine vinegar, and dark soy sauce, so sweet, tangy, and savory notes come from measured pantry staples.
- A small carrot and half a red pepper add color and crunch without overwhelming the beef, allowing the steak and sticky sauce to stay central.
- Cornflour creates a full protective coating that crisps in hot oil and gives the bubbling sauce something substantial to cling to.
- White long-grain rice absorbs the extra sauce, while spring onions and toasted sesame seeds add fresh and nutty finishing contrast.
Ingredients
- •sirloin steak (cut into thin strips against the grain)
- •1 tbsp toasted sesame oil
- •2 tbsp soy sauce
- •caster sugar (pinch)
- •2 tbsp clear honey
- •1 tsp soft light brown sugar
- •2 tbsp tomato ketchup
- •5 tbsp rice wine vinegar
- •1 tbsp dark soy sauce
- •cloves garlic (peeled and finely chopped)
- •ginger (peeled and finely chopped)
- •1 red chilli (thinly sliced into rounds; seeds removed if preferred)
- •1 small carrot (julienned)
- •0.5 red bell pepper (julienned)
- •1 small egg
- •cornflour (for coating)
- •salt (good pinch)
- •black pepper (good pinch)
- •120 ml vegetable oil (or other odourless frying oil)
- •spring onions (sliced, for serving)
- •sesame seeds (pinch, ideally toasted, for serving)
- •white long-grain rice (to serve)
Instructions
- 1
Cut the steak into thin strips against the grain.
- 2
Place the beef in a large bowl with the sesame oil, soy sauce, and caster sugar.
- 3
Leave the beef to marinate while preparing the remaining elements.
- 4
Combine the honey, brown sugar, tomato ketchup, rice wine vinegar, and dark soy sauce in a small bowl.
- 5
Mix the sauce well and set aside.
- 6
Crush, peel, and finely chop the garlic and ginger.
- 7
Thinly slice the red chilli into rounds, removing the seeds if preferred.
- 8
Julienne the carrot and red bell pepper.
- 9
Crack the egg into the marinated beef and mix until all strips are coated.
- 10
Place the cornflour in a large mixing bowl and season with salt and black pepper.
- 11
Let excess egg drip from the beef, then coat the strips thoroughly in the cornflour, keeping the strips separated.
- 12
Line a large plate with paper towels.
- 13
Heat about 120 ml vegetable oil in a wok or frying pan over medium heat.
- 14
Fry the beef in small batches, without overcrowding the pan, for 2 to 3 minutes per batch.
- 15
Transfer the cooked beef to the paper towel-lined plate with a slotted spoon.
- 16
Repeat frying and draining with the remaining beef.
- 17
Heat 1 tablespoon of oil from the beef pan in a separate large frying pan or wok over medium-high heat.
- 18
Fry the carrot, red pepper, chilli, ginger, and garlic for 30 seconds to 1 minute.
- 19
Add the prepared sauce mixture and leave it to bubble vigorously for 1 minute.
- 20
Add the crispy beef and toss just long enough to coat it in the sauce.
- 21
Serve with sliced spring onions, sesame seeds, and white rice.
FAQ
Nutrition (per serving)
Calories
670
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
