Crispy Chilli Beef is a popular Chinese takeaway dish with crispy beef strips, tossed in a flavorful, spicy, and slightly sweet sauce. The beef is crispy on the outside, tender on the inside, and the sauce is tangy with a kick of heat. Here’s how to make this restaurant-style crispy chilli beef at home:
Crispy Chilli Beef (Chinese Takeaway Style)
Ingredients:
For the beef:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain into strips
- 2 tbsp cornflour (cornstarch)
- 1/2 cup all-purpose flour
- 1 egg, beaten
- Salt and pepper, to taste
- 1 tsp garlic powder (optional)
- 1/2 tsp ginger powder (optional)
- Vegetable oil for frying (about 2 cups)
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp sugar (white or brown)
- 2 tbsp hoisin sauce (optional, for extra richness)
- 1 tbsp ketchup
- 1-2 tbsp chili paste or chili sauce (adjust to spice preference)
- 1 tsp sesame oil
- 1/2 cup water or chicken broth
- 1 tsp cornstarch (mixed with 1 tbsp water for thickening)
For garnish:
- 2-3 spring onions (scallions), chopped
- Fresh red chili slices (optional, for more heat)
- Sesame seeds (optional)
Instructions:
1. Prepare the beef:
- Slice the beef thinly against the grain into strips. Try to cut them about 1/4 inch wide for the perfect crispy texture.
- In a bowl, mix the cornflour, flour, salt, pepper, garlic powder, and ginger powder.
- Dip each beef strip into the beaten egg, then dredge it in the flour-cornstarch mixture. Make sure each piece is fully coated.
2. Fry the beef:
- Heat vegetable oil in a wok or deep pan over medium-high heat. The oil should be around 350°F (175°C).
- Fry the beef in batches for about 3-4 minutes, or until golden brown and crispy. Be sure not to overcrowd the pan, as this can make the beef soggy.
- Once fried, remove the beef and place it on a paper towel-lined plate to drain excess oil.
3. Make the sauce:
- In a separate pan, combine soy sauce, rice vinegar, sugar, hoisin sauce, ketchup, chili paste, sesame oil, and water (or broth). Stir and bring to a simmer over medium heat.
- Let the sauce cook for about 2-3 minutes until the sugar has dissolved and the flavors meld together.
- Mix the cornstarch with 1 tablespoon of water to make a slurry. Add the slurry to the sauce to thicken it. Stir well and cook for another minute.
4. Combine the beef and sauce:
- Add the crispy beef into the sauce and toss gently to coat the beef with the sauce. Be quick so the beef doesn’t lose its crispiness.
- Add the chopped spring onions and fresh chili slices (if using). Toss again for a quick mix.
5. Serve:
- Serve the crispy chili beef hot, garnished with sesame seeds and extra spring onions on top.
- This dish is perfect with steamed rice or stir-fried vegetables.
Tips for Perfect Crispy Chilli Beef:
- Cornstarch is key: The cornstarch coating is what gives the beef its crispy texture. Don’t skip it!
- Fry in batches: Frying in batches ensures the beef gets crispy instead of steaming in the pan.
- Adjust the spice: You can adjust the amount of chili paste or fresh chilies depending on how spicy you want it. Start with 1 tablespoon and add more if needed.
- Use a wok if you can: A wok is ideal for frying because it holds heat well and distributes it evenly, which helps achieve crispiness.
This Crispy Chilli Beef is sweet, tangy, and packed with flavor, and it’s perfect for anyone who loves a little spice in their meal. It’s crispy on the outside, tender on the inside, and coated in a mouthwatering sauce that will make you want to go for seconds!
Are you planning to serve this with any sides, or just as a standalone dish?