Crispy Chili Beef is elite takeout food, and it’s way better homemade when it’s actually crispy and saucy (not soggy). This is the classic Chinese-restaurant style version: thin beef, shatteringly crisp, sticky sweet-spicy glaze. 🔥🥩
Crispy Chili Beef (Detailed Recipe)
Serves
2–3 people
Prep: 20 minutes
Cook: 15 minutes
Ingredients
Beef
- 1 lb flank steak or sirloin
- ¼ cup cornstarch
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 egg white
- Vegetable or peanut oil, for frying
Sauce
- 3 tablespoons soy sauce
- 3 tablespoons sweet chili sauce
- 2 tablespoons rice vinegar (or white vinegar)
- 2 tablespoons sugar (brown or white)
- 1 tablespoon ketchup
- 1 teaspoon chili paste or sambal oelek (adjust heat)
- ½ teaspoon sesame oil
Aromatics & Veg
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1–2 fresh red chilies, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
Step-by-Step Instructions
1. Slice the beef (important)
- Slice beef very thin, against the grain.
- Slightly freezing the beef for 20 minutes makes this easier.
2. Coat the beef
In a bowl, combine:
- Cornstarch
- Flour
- Salt
- Black pepper
Add:
- Beef slices
- Egg white
Mix until beef is evenly coated and slightly sticky.
This combo = extra crispiness.
3. Fry the beef (double fry for max crunch)
- Heat oil to 350°F (175°C).
- Fry beef in small batches for 2–3 minutes, until lightly golden.
- Remove and drain.
- Increase oil temp slightly and fry again 1–2 minutes until deep golden and crispy.
- Drain on paper towels.
🔥 Do not crowd the pan — that’s how crispiness dies.
4. Make the sauce
In a small bowl, whisk together:
- Soy sauce
- Sweet chili sauce
- Vinegar
- Sugar
- Ketchup
- Chili paste
- Sesame oil
5. Stir-fry the aromatics
- Heat 1 tablespoon oil in a wok or large pan over medium-high heat.
- Add garlic, ginger, and fresh chilies.
- Stir-fry 30 seconds until fragrant.
- Add bell pepper and cook 1 minute (keep it crisp).
6. Combine & glaze
- Pour sauce into the pan.
- Simmer 1–2 minutes until slightly thickened.
- Add crispy beef.
- Toss quickly (30–45 seconds) to coat.
⚠️ Don’t overcook here — toss fast so it stays crispy.
7. Finish & serve
- Toss in green onions
- Serve immediately over steamed rice or noodles
Pro Tips (Restaurant Level)
- Want it extra crispy? Use all cornstarch, no flour.
- Too sweet? Add a splash more vinegar.
- Want heat? Add crushed red pepper or more chili paste.
- Sauce too thick? Splash of water or stock fixes it.
Variations
- Honey Chili Beef: replace sugar with honey
- Orange Chili Beef: add orange zest + juice
- Extra Spicy: add chili oil at the end
- Air Fryer Option: possible, but frying is king here 😅