Crispy Sweet Chilli Beef is a flavorful dish featuring golden-fried beef strips tossed in a sticky, sweet, and spicy sauce. Paired with fresh vegetables and aromatic seasonings, this recipe brings the perfect balance of crunch, heat, and sweetness to the table.
Why I Love This Recipe
I love this recipe because it delivers that satisfying crunch and bold flavor you'd expect from a great Asian-inspired dish—without needing a trip to the restaurant. The crispy beef coated in a tangy-sweet chilli sauce hits all the right notes. It's also surprisingly easy to put together, making it a favorite for quick dinners or casual entertaining.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Beef:
- 200 g rump or sirloin steak (or any tender steak cut)
- 1 egg
- 1 cup cornstarch or potato starch
For the Marinade:
- 1 tablespoon light soy sauce
- 1 teaspoon ginger garlic paste
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon white pepper
For the Stir-Fry Sauce:
- 3 tablespoon sweet chilli sauce
- 2 tablespoon ketchup
- 2 tablespoon light soy sauce
- 1 teaspoon vinegar (white or rice)
- 1 tablespoon sugar
- ½ teaspoon salt
Vegetables:
- ½ sweet onion
- ½ bell pepper
- 2-3 spring onions
- 2-3 bird’s eye or hot chillies
Directions
- Marinate the Beef: I slice the beef thinly against the grain, then mix it with soy sauce, ginger garlic paste, sesame oil, sugar, and white pepper. I let it marinate for at least 15 minutes.
- Prepare the Sauce: I combine sweet chilli sauce, ketchup, soy sauce, vinegar, sugar, and salt in a bowl and set it aside.
- Coat the Beef: I add an egg to the marinated beef and mix well. Then I coat the beef strips with cornstarch, making sure they’re well covered and not clumped together.
- Fry the Beef: In hot oil (around 175°C or 350°F), I fry the coated beef in batches until it’s golden brown and crispy. Then I drain them on a cooling rack or paper towels.
- Stir-Fry the Vegetables: In a hot pan or wok with a little oil, I stir-fry onions and bell peppers for about 1-2 minutes, just until slightly tender.
- Combine Everything: I toss the crispy beef into the pan with the vegetables, pour in the sauce, and stir-fry everything together for another 1-2 minutes. Then I add spring onions and sliced chillies for the final touch.
Servings and Timing
- Servings: 2
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Different Proteins: I sometimes swap the beef for chicken, shrimp, or tofu for a twist.
- Extra Veggies: Adding carrots, broccoli, or snow peas makes it more colorful and nutritious.
- Make It Spicier: I throw in more chillies or even a bit of chilli oil when I want more heat.
- Low-Sugar Option: I reduce the sugar in the sauce and use a sugar-free ketchup when cutting back on sweetness.
Storage/Reheating
- Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: To keep the beef crispy, I reheat it in the oven or air fryer. The microwave works, but it softens the coating.
FAQs
How do I keep the beef crispy after frying?
I keep it crisp by frying in small batches and draining it well. When storing or reheating, I avoid covering it tightly so it doesn’t steam.
Can I make this recipe ahead of time?
I prepare the sauce and marinate the beef ahead, but I fry the beef fresh right before serving to keep it crispy.
What cut of beef should I use?
I like to use rump or sirloin steak. Thinly slicing it against the grain helps keep it tender after frying.
Is this dish very spicy?
It depends on the type and amount of chillies. I can easily control the spice by adding fewer chillies or using a mild sweet chilli sauce.
Can I bake the beef instead of frying?
I can bake it at a high temperature (around 220°C/425°F) on a wire rack until crispy, though it won’t be quite as crunchy as deep-fried.
Conclusion
Crispy Sweet Chilli Beef is a quick and flavorful dish that’s perfect when I’m craving something bold and satisfying. The crispy texture of the beef with that sticky, spicy-sweet sauce makes this recipe a winner every time. It’s simple, delicious, and sure to impress!
Crispy Sweet Chilli Beef
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Dinner, Main Course
- Method: Stir-Fry, Deep-Fry
- Cuisine: Asian, Chinese-Inspired
Description
Crispy Sweet Chilli Beef is a quick and easy Asian-inspired dish featuring golden-fried beef strips tossed in a sweet and spicy chilli sauce. This recipe delivers bold flavor and crunchy texture, perfect for a satisfying dinner or casual entertaining.
Ingredients
- For the Beef:
- 200 g rump or sirloin steak (or any tender steak cut)
- 1 egg
- 1 cup cornstarch or potato starch
- For the Marinade:
- 1 tbsp light soy sauce
- 1 tsp ginger garlic paste
- 1 tsp sesame oil
- ½ tsp sugar
- ¼ tsp white pepper
- For the Stir-Fry Sauce:
- 3 tbsp sweet chilli sauce
- 2 tbsp ketchup
- 2 tbsp light soy sauce
- 1 tsp vinegar (white or rice)
- 1 tbsp sugar
- ½ tsp salt
- Vegetables:
- ½ sweet onion, sliced
- ½ bell pepper, sliced
- 2–3 spring onions, chopped
- 2–3 bird’s eye or hot chillies, sliced
Instructions
- Instructions:
- Marinate the Beef: Slice beef thinly against the grain. Combine with soy sauce, ginger garlic paste, sesame oil, sugar, and white pepper. Marinate for 15 minutes.
- Make the Sauce: Mix sweet chilli sauce, ketchup, soy sauce, vinegar, sugar, and salt in a bowl. Set aside.
- Coat the Beef: Add an egg to the marinated beef and mix. Coat the beef with cornstarch, ensuring pieces don’t clump.
- Fry the Beef: Heat oil to 175°C (350°F) and deep-fry beef in batches until golden and crispy. Drain well.
- Stir-Fry Vegetables: In a hot wok, stir-fry onion and bell pepper for 1–2 minutes.
- Combine: Add crispy beef to the wok with the veggies. Pour in the sauce and stir-fry for another 1–2 minutes. Add spring onions and sliced chillies. Serve hot.
Notes
- For extra crunch, double-fry the beef.
- You can use potato starch instead of cornstarch for a different texture.
- Adjust the spice level by changing the number or type of chillies.
- Avoid overcrowding the pan while frying to keep beef crispy.
- Use a wire rack instead of paper towels to maintain crispiness.
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