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The Ultimate Guide to Crispy Chilli Beef: A Symphony of Crunch, Spice, and Flavor

The Ultimate Guide to Crispy Chilli Beef: A Symphony of Crunch, Spice, and Flavor
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Crispy, sticky, spicy, and sweet — this Crispy Chilli Beef brings restaurant-style Chinese takeout right to your kitchen! Thin strips of tender beef are coated in a crunchy batter, fried to golden perfection, and tossed in a bold chili sauce with fresh veggies. It’s a quick and delicious dinner that always impresses!

Ingredients

Scale

For the Beef:

  • 1 lb beef sirloin or flank steak, thinly sliced against the grain

  • 1/4 cup cornstarch

  • 1/4 cup all-purpose flour

  • 1 egg

  • 1/4 cup water

  • 1/2 teaspoon baking powder

  • Salt & pepper to taste

  • Vegetable oil, for frying

For the Sauce:

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 2 tablespoons hoisin sauce

  • 1 tablespoon chili sauce (adjust to taste)

  • 2 teaspoons sugar

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

  • 1/2 onion, sliced

  • 1 bell pepper, sliced

  • 1–2 red chilies, sliced (optional, for heat)

  • 1 tablespoon sesame oil

  • 1 tablespoon chopped green onions (for garnish)

Instructions

1️⃣ Prep the Beef
Slice steak into thin strips.

2️⃣ Make the Batter
In a bowl, whisk together cornstarch, flour, baking powder, salt, pepper, egg, and water until smooth.

3️⃣ Fry the Beef
Heat oil in a skillet or wok over medium-high heat.
Dip beef into the batter, shake off excess, and fry for 3–4 minutes per batch until crispy and golden.
Drain on paper towels.

4️⃣ Cook the Veggies & Sauce
In a clean wok/pan, heat sesame oil.
Sauté garlic, ginger, onion, and bell pepper for 2 minutes.

5️⃣ Build the Sauce
Stir in soy sauce, rice vinegar, hoisin, chili sauce, and sugar.
Simmer for 2 minutes until slightly thickened.

6️⃣ Combine & Serve
Add crispy beef back into the wok. Toss well to coat and stir-fry for another 2–3 minutes.
Garnish with red chilies and green onions.
Serve hot over steamed rice or noodles.

Notes

  • Slice super thin — partially freeze meat for 20 minutes for easier slicing.

  • Fry in small batches to keep the coating crisp, not soggy.

  • For extra crispiness, double-fry: fry once, drain, then fry again for 1–2 minutes.

  • Want a thicker sauce? Add 1 teaspoon cornstarch + 2 teaspoons water before tossing beef.

Find it online: https://tastyquickly.com/the-ultimate-guide-to-crispy-chilli-beef-a-symphony-of-crunch-spice-and-flavor/