Crispy Chilli Beef (Print Version)
Tender crispy beef in spicy sweet chilli sauce with fresh vegetables
# What You'll Need:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 2 tbsp cornstarch
03 - 1 tbsp all-purpose flour
04 - ½ tsp salt
05 - ¼ tsp black pepper
06 - 1 egg, lightly beaten
07 - Vegetable oil, for deep frying
→ Sauce
08 - 2 tbsp soy sauce
09 - 2 tbsp sweet chili sauce
10 - 1 tbsp rice vinegar
11 - 1 tbsp ketchup
12 - 1 tbsp dark brown sugar
13 - 1 tsp sesame oil
→ Vegetables & Aromatics
14 - 1 red bell pepper, thinly sliced
15 - 1 green bell pepper, thinly sliced
16 - 1 small onion, thinly sliced
17 - 2 cloves garlic, minced
18 - 1 red chili, thinly sliced
19 - 2 green onions, sliced
→ Garnish
20 - 1 tsp toasted sesame seeds
21 - Fresh cilantro leaves (optional)
# How to Make It:
01 - Combine cornstarch, all-purpose flour, salt, and pepper in a bowl. Dip beef strips into beaten egg, then coat evenly with flour mixture. Shake off excess coating.
02 - Heat vegetable oil in a deep pan or wok to 350°F. Fry beef in batches for 3-4 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
03 - Whisk together soy sauce, sweet chili sauce, rice vinegar, ketchup, brown sugar, and sesame oil in a small bowl until well combined.
04 - Pour off all but 1 tablespoon oil from the wok. Stir-fry garlic, onion, bell peppers, and red chili over high heat for 2 minutes until just softened.
05 - Pour sauce into wok and bring to a simmer for 1 minute. Add crispy beef and toss quickly to coat. Stir in green onions. Serve immediately topped with sesame seeds and cilantro.
# Expert Advice:
01 -
- The beef stays impossibly crispy even after hitting that sticky sauce, a restaurant trick I finally cracked after dozens of attempts
- Every bite balances crunch with that perfect sweet-spicy tang that makes you forget you ever ordered delivery
02 -
- Frying beef twice creates restaurant-level crunch that survives the sauce without getting soggy
- Having your sauce pre-mixed before you start cooking prevents the beef from overcooking while you measure ingredients
03 -
- Partially freeze the beef for 30 minutes to make thin slicing much easier and more uniform
- Let fried beef drain on a wire rack instead of paper towels to keep both sides crispy