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Delicious crispy chilli beef served on a plate with vibrant vegetables.

Crispy Chilli Beef

A flavorful and crispy dish featuring tender beef strips coated in cornstarch and tossed in a spicy and sticky sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 pound flank steak, thinly sliced against the grain Use high-quality flank steak for tenderness.
  • 1 cup cornstarch
  • as needed Vegetable oil, for frying
For the Sauce
  • 3 tablespoons soy sauce Substitute with tamari for a gluten-free version.
  • 2 tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • 2-3 teaspoons chili sauce Adjust for desired spice level.
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
For Garnish
  • 2-3 scallions, finely chopped
  • Sesame seeds, for sprinkling

Method
 

Preparation
  1. Pat the flank steak slices dry with paper towels to achieve crispy texture.
  2. Place the cornstarch in a large bowl. Add the beef slices, ensuring they’re evenly coated. Shake off any excess cornstarch.
Cooking
  1. In a deep skillet or wok, heat about 1-2 inches of vegetable oil over medium-high heat. To test if the oil is ready, drop a small piece of cornstarch into it—if it bubbles immediately, you’re good to go.
  2. In batches, carefully add the coated beef to the hot oil. Fry for 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer the beef to a paper towel-lined plate to drain excess oil.
  3. In a separate saucepan, combine soy sauce, rice vinegar, brown sugar, chili sauce, garlic, and ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  4. Add the crispy beef to the sauce, using a spatula to toss gently until well-coated. Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
Serving
  1. Remove from heat and transfer the Crispy Chilli Beef to a serving platter. Sprinkle with scallions and sesame seeds.

Notes

Avoid overcrowding the pan while frying for maximum crispiness. For variations, consider adding bell peppers or broccoli, or substituting beef with tofu or tempeh for a vegetarian option. Store leftovers in an airtight container in the fridge for 2-3 days.