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A plate of crispy chilli beef with a glossy sauce.

Classic crispy chilli beef

This recipe delivers a delicious and authentic crispy chilli beef, featuring tender beef double-fried to perfection and coated in a sweet and spicy sauce with stir-fried vegetables.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 servings
Calories 650 kcal

Equipment

  • wok
  • deep pan
  • slotted spoon

Ingredients
  

For the Beef

  • 400 g beef rump or sirloin thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp sesame oil
  • 1 large egg white
  • 4 tbsp cornflour plus extra for dusting
  • Vegetable oil for deep frying

For the Sauce

  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 3 tbsp sweet chilli sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp brown sugar
  • 1 tsp cornflour slurried with 2 tbsp water
  • 0.5 tsp ginger grated
  • 1-2 red chillies thinly sliced, deseeded for less heat, optional
  • 2-3 garlic minced

For the Stir-fry

  • 1 tbsp vegetable oil
  • 1 onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • Spring onions chopped, for garnish
  • Toasted sesame seeds for garnish

Instructions
 

Prepare the Beef

  • Thinly slice the beef against the grain and combine it with soy sauce, Shaoxing wine, sesame oil, and egg white in a bowl. Add cornflour, toss to coat, and let marinate for 15-20 minutes.

First Fry

  • Heat vegetable oil to 170°C (340°F) in a wok or deep pan. Lightly dust the marinated beef in cornflour, then fry in batches for 2-3 minutes until golden and separated; drain on paper towels.

Prepare the Sauce

  • While the beef fries, whisk together soy sauce, rice vinegar, sweet chilli sauce, tomato ketchup, brown sugar, cornflour slurry, grated ginger, sliced chillies, and minced garlic in a bowl. Set aside.

Second Fry

  • Increase oil temperature to 185-190°C (365-375°F). Return the beef to the hot oil in batches for 1-2 minutes until deeply golden brown and very crispy; drain on fresh paper towels.

Stir-fry Vegetables & Sauce

  • Discard most frying oil, leaving 1 tbsp in the wok, and heat over medium-high. Add sliced onion and bell peppers, stir-frying for 2-3 minutes until slightly softened.

Combine

  • Pour the prepared sauce into the wok with the vegetables, bring to a simmer, and stir constantly until the sauce thickens and becomes glossy.

Toss the Beef

  • Add the double-fried crispy beef to the wok, quickly toss to coat evenly with the sauce, and cook for just 1 minute to heat through while retaining crispiness.

Serve

  • Garnish generously with chopped spring onions and toasted sesame seeds. Serve immediately with steamed jasmine rice.

Notes

For extra heat, leave the seeds in the red chillies or add a pinch of dried chilli flakes to the sauce. This dish is best served immediately to maintain the crispness of the beef.