Crispy Chilli Beef Strips

Crispy chilli beef always takes me back to the excitement of opening up a takeaway box at the dinner table but now I can make it even better at home with bold flavors and the perfect homemade crunch This recipe delivers just the right balance of sweet spicy and tangy with beef that stays wonderfully crispy

I still remember the first time I nailed the crispy coating My husband asked if we had started a new Friday night tradition and we truly never looked back

Ingredients

• Sirloin steaks: sliced very thinly for that perfect quick cook tip use partially frozen steak for easier slicing
• Egg: helps the cornflour stick to the beef and creates that irresistible crispy coating use the freshest eggs you can find
• Cornflour: also called cornstarch this is the secret to super crispy beef check for any lumps before using
• Salt and black pepper: season the beef at its base plus a touch of white pepper for a warm background note grind fresh for best flavor
• Sunflower oil: neutral flavor and high smoke point ideal for stir frying make sure it is clear and golden
• Onion: sliced into thin strips for sweetness and texture select firm onions with papery skins
• Red chilli: adds heat and color to the dish choose fresh chillies that are firm to the touch
• Minced ginger: bright spicy lift use a plump piece with smooth skin
• Garlic cloves: add depth and savoriness pick fat firm cloves
• Rice vinegar: brings tangy acidity look for clear bright vinegar
• Dark soy sauce: provides deep color and umami choose an authentic brand for richness
• Tomato puree and ketchup: these create the base of the sticky sauce use good quality purees for concentrated flavor
• Caster sugar: superfine sugar dissolves quickly in sauces check for an even crystal size
• Sweet chilli sauce: a touch of sweetness and extra chili flavor Thai style is my pick and it should be runny rather than thick

Step-by-Step Instructions

Prepare the Beef:

Place your thinly sliced steak strips in a bowl Add the egg and mix thoroughly to coat every piece

Coat with Cornflour and Seasoning:

Add the cornflour salt black pepper and white pepper Toss with your hands until the beef is evenly covered It will feel sticky which means you are on track for a great crust

Heat the Oil:

Pour three tablespoons of sunflower oil into a large frying pan or wok and heat on high Wait until the oil is shimmering but not smoking

Crisp the Beef:

Working in two batches add half the beef strips one at a time to the hot oil Spread them out and avoid crowding Fry undisturbed for two to three minutes then stir four times over the next three to four minutes The beef should be deeply golden and crisp

Drain the Beef:

Use a slotted spoon or tongs to move the cooked beef to a bowl lined with kitchen roll to soak excess oil Repeat for the second batch adding an extra spoon of oil if needed

Cook the Aromatics:

Pour the remaining half tablespoon of oil into the same pan Lower the heat to medium Stir in sliced onion and cook for two minutes until softened Then add the red chilli ginger and garlic Cook for just thirty seconds while stirring to avoid burning

Make the Sauce:

Add rice vinegar dark soy sauce tomato puree caster sugar tomato ketchup and sweet chilli sauce to the pan Turn up the heat and let it bubble for a few minutes to reduce and thicken

Combine and Heat Through:

Tip the crispy beef back into the pan Give everything a thorough stir and cook for another one or two minutes until the beef is coated and hot

Serve:

Spoon the beef over fluffy rice or noodles and enjoy immediately

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My favorite part is that magical sauce a glossy tangy coat on every crispy strip I have even caught my kids sneaking spoonfuls of the sticky sauce before dinner is called out This dish is now forever linked to Friday night laughs and second helpings at my table

Storage Tips

Crispy chilli beef is best eaten straight from the pan to preserve the crunch If you have leftovers they will soften in the fridge Store in an airtight container for up to two days and reheat quickly in a hot wok or under the broiler to revive texture Add a splash of water to the sauce if needed

Ingredient Substitutions

If you need to make the dish gluten free swap the regular soy sauce for tamari and double check that your ketchup sweet chilli sauce and rice vinegar are all certified gluten free Chicken or lamb can easily step in for beef If using leftover roast meat toss it in cornflour and fry for the same crispy finish

Serving Suggestions

Pair your crispy chilli beef with jasmine rice or thin egg noodles For extra crunch serve alongside stir fried broccoli or bok choy It also makes a fantastic filling for steamed bao or as part of an Asian inspired feast

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Cultural Context

Crispy chilli beef is a classic takeaway favorite in the UK even though you are unlikely to find it on a menu in China It typically reflects the fun hybrid of Chinese British food bold flavors sweet sticky sauces and lots of heat It is a joyful dish meant for sharing and celebrating

Recipe FAQs

→ How do you make the beef extra crispy?

Coat thin-cut beef strips in cornflour and egg, fry in hot oil until deep golden and crisp, then drain on kitchen roll for extra crunch.

→ Can this dish be made gluten free?

Yes—swap regular soy sauce for tamari and check other sauces for gluten-free certification for a safe, tasty option.

→ What cuts of beef work best?

Thin-cut sirloin steaks are ideal due to their tenderness and quick cooking, helping achieve perfectly crisp results.

→ Is it possible to use leftover meat?

Absolutely. Sliced or shredded cooked chicken, duck, or lamb also work well—simply coat and fry as you would raw steak.

→ What can I serve alongside?

Steamed basmati or jasmine rice, noodles, or stir-fried vegetables make excellent accompaniments for this flavourful dish.

→ Can this be made ahead or frozen?

It's best enjoyed fresh for maximum crispness, but leftovers can be chilled or frozen, then reheated thoroughly before serving.