Crispy Chilli Beef with Sweet Chilli Sauce
By Liam Carter
Serve this crispy chilli beef when a takeaway-style dinner or savoury snack is on the table. Thin strips of steak are fried until golden, then tossed with onion, pepper, spring onion and fresh chilli in a sweet, spicy, savoury sauce with a crisp coating.
Rump or sirloin steak is sliced against the grain, then marinated with light soy sauce, ginger garlic paste, sesame oil, sugar, and white pepper. Egg helps the corn or potato starch cling to the beef, while the sauce balances sweet chilli sauce, ketchup, soy sauce, vinegar, sugar, and salt. Onion and bell pepper add fresh bite to the finished stir-fry.
The beef should emerge from the hot oil crisp and golden brown after a brief fry, with the individual strips separated rather than clumped together. Shake away excess starch before frying, since loose flour can weigh down the coating. Keep the final wok toss short over high heat so the sauce coats the beef without softening it too much.
Bring it straight to the table with steamed rice, fried rice, or stir-fry noodles for a fuller meal. It also works as a shared starter or savoury snack alongside Chinese tea or a cold drink. The crisp coating is best enjoyed immediately after the final toss.
Why you'll love this recipe
- It suits a quick family dinner because tender steak, vegetables, and sauce come together in one final wok toss after the brief fry.
- Takeaway-style flavours please guests and weeknight eaters alike, with sweet chilli sauce, ketchup, soy sauce, and vinegar giving the beef a balanced finish.
- The crisp coating holds onto the sauce because egg and corn or potato starch cover each separated strip before frying.
- Serve it as a snack or main meal, since the recipe pairs naturally with steamed rice, fried rice, or stir-fry noodles.
- Picky eaters can focus on the crisp beef and choose their heat level, as the fresh chillies are added during the final toss.
- Leftovers are still useful for a later meal, although the fried coating will be softer once the sauced beef has cooled.
Ingredients
- •200 g rump or sirloin steak (or any tender steak cut)
- •1 egg
- •1 cup corn or potato starch
- •0.5 sweet onion
- •0.5 bell pepper
- •2 spring onions (2-3)
- •2 birdeye or hot chillies (2-3)
- •1 tbsp light soy sauce (for marinating)
- •1 tsp ginger garlic paste (for marinating)
- •1 tsp sesame oil (for marinating)
- •0.5 tsp sugar (for marinating)
- •0.25 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)
- •0.5 tsp salt
- •oil (for deep-frying and stir-frying)
Instructions
- 1
Cut the beef into thin strips.
- 2
Mix the beef with all marinade ingredients and marinate for 15 minutes.
- 3
Mix all stir-fry sauce ingredients in a small bowl and set aside.
- 4
Break the egg into the marinated beef strips and mix well.
- 5
Coat the beef strips with corn or potato starch, keeping the strips separated, then shake off excess starch.
- 6
Heat the oil over high heat to about 350°F.
- 7
Deep-fry the coated beef for 1-2 minutes until crispy, then transfer it to paper towel or a cooling rack.
- 8
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.
- 9
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.
- 10
Transfer to a serving plate and serve immediately with steamed rice, fried rice, or stir-fry noodles.
FAQ
Nutrition (per serving)
Calories
798
Protein
37.56g
Fat
26.75g
Carbs
105.68g
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