Crispy Chilli Beef

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A plate of crispy chilli beef garnished with sliced green onions and red chilies, showcasing a flavorful Asian stir-fry dish.

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Crispy Chilli Beef is a simple dish that brings together crunchy, golden pieces of beef with a spicy, tangy chilli sauce. The outside of the beef gets perfectly crispy while staying tender on the inside, and the chilli adds just the right amount of heat to keep things exciting. This is a great meal for anyone who loves a mix of textures and bold flavors in every bite.

I love making Crispy Chilli Beef when I want something quick but special, especially on a weeknight. It’s one of those meals that feels like a treat without needing a lot of fancy ingredients or time. I usually use lean beef strips and toss them in a light batter before frying, which gives them that wonderful crunch I’m always looking for.

My favorite way to enjoy this dish is over a bed of steamed rice with some crunchy vegetables on the side—like bell peppers or snap peas. It’s also fantastic with a little sprinkle of sesame seeds or chopped spring onions on top for extra color and flavor. Whenever I serve this to friends, everyone asks for seconds, so it’s definitely a winner in my book!

Key Ingredients & Substitutions

Beef: Thinly sliced sirloin or rump works best for tenderness and quick cooking. If you want a leaner option, use chicken breast or tofu for a vegetarian twist.

Flour and Cornflour: Cornflour gives that crisp crunch to the beef. If cornflour is unavailable, potato starch is a good substitute, but avoid all-purpose flour alone, as it won’t give the same crispy texture.

Chilies and Chili Flakes: Fresh red and green chilies add heat and color. Adjust the amount or switch them with milder peppers if you prefer less spice. Dried chili flakes enhance the smoky flavor but can be omitted or reduced for a gentler heat.

Sauce Ingredients: Soy and oyster sauce bring saltiness and umami. Use tamari instead of soy sauce for gluten-free needs. Honey or brown sugar balances the heat—feel free to swap with maple syrup or agave.

How Do You Make the Beef Crispy Without It Getting Greasy or Soggy?

Getting the perfect crispy texture depends on frying technique and batter consistency:

  • Coating: The batter should be thick enough to stick but not clumpy. Combine cornflour and plain flour evenly and mix well with egg white and cold water.
  • Oil temperature: Keep the oil hot at around 180°C (350°F). Too cool, and the beef will soak up oil; too hot, and it’ll burn fast.
  • Batch frying: Fry the beef in small batches to avoid crowding the pan. Overcrowding drops the oil temperature and causes sogginess.
  • Drain well: Use a wire rack or paper towels to drain excess oil immediately after frying.
  • Quick sauce toss: Add the sauce only once the beef is out and the sauce is hot and thick. Toss the beef quickly, so it stays crispy but well coated.

Equipment You’ll Need

  • Deep frying pan or wok – I recommend this because it’s perfect for getting the oil temperature just right and frying the beef evenly.
  • Thermometer – helps you keep an eye on the oil temperature so your beef stays crispy and not greasy.
  • Mixing bowls – for preparing the batter and mixing the sauce ingredients.
  • Slotted spoon or spider strainer – makes it easy to lift the fried beef out without excess oil.
  • Measuring spoons and cups – for precise ingredient measurements, especially the sauce and batter.
  • Kitchen paper towels – to drain excess oil after frying for crispy results.

Flavor Variations & Add-Ins

  • Try chicken or tofu instead of beef for a different taste and texture; they soak up flavors well and cook quickly.
  • Add sliced bell peppers or snap peas to the stir-fry for more color and crunch.
  • Adjust the spice level by using milder chili sauces or adding more dried chili flakes if you like heat.
  • Mix in a splash of lime juice or sesame oil at the end for a fresh, bright flavor complementing the spicy beef.

Equipment You’ll Need

  • Deep frying pan or wok – perfect for frying the beef evenly and maintaining oil temperature.
  • Cooking thermometer – to check that the oil stays around 180°C (350°F) for crispy results.
  • Mixing bowls – for preparing the batter and the sauce separately.
  • Slotted spoon or spider strainer – helps you remove the beef from the oil without extra grease.
  • Measuring cups and spoons – to get the right amounts of ingredients for batter and sauce.
  • Paper towels or wire rack – for draining fried beef to keep it crisp.
  • Sharp knife and chopping board – for slicing beef, chili, garlic, ginger, and spring onions.

Variations & Tips

  • Protein swaps: Use chicken breast, pork tenderloin, or tofu instead of beef for a different texture and taste.
  • Veggie add-ins: Throw in sliced bell peppers, snap peas, or shredded carrots when stir-frying for extra crunch and color.
  • Heat level: Adjust spice by using milder chili sauces or increasing dried chili flakes if you like it hotter. You can also remove seeds from fresh chilies to lessen the heat.
  • Sweetness twist: Replace brown sugar with honey or maple syrup for a different kind of sweetness in the sauce.
  • Garnishes: Sprinkle toasted sesame seeds or fresh chopped coriander on top for an extra flavor boost before serving.

Can I Use Frozen Beef for This Recipe?

Yes, but make sure to fully thaw the beef in the fridge overnight and pat it dry with paper towels before slicing and battering. This helps the batter stick better and ensures crispiness.

How Do I Store Leftover Crispy Chilli Beef?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium-low heat to maintain the crisp texture, adding a splash of water if the sauce is too thick.

Can I Make This Recipe Gluten-Free?

Absolutely! Use tamari or a gluten-free soy sauce and double-check that your oyster sauce is gluten-free. Also, ensure the flours you use for the batter are gluten-free alternatives like rice flour and cornflour.

How Can I Reduce the Spice Level?

Reduce or omit the dried chili flakes and use milder fresh chilies or remove their seeds. You can also decrease the amount of chili garlic sauce or sriracha in the sauce to suit your taste.

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