Crispy Chilli Beef (Printable)

Tender crispy beef strips coated in a spicy sweet-sour sauce with colorful peppers and onions

# Ingredient List:

→ 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)

# Steps:

01 - Combine cornstarch, flour, salt, and pepper in a bowl. Dip beef strips into beaten egg, then coat thoroughly with flour mixture. Shake off excess coating.
02 - Heat vegetable oil in deep pan or wok to 350°F. Fry beef in batches for 3-4 minutes until golden and crispy. Remove and drain on paper towels.
03 - Whisk together soy sauce, sweet chili sauce, rice vinegar, ketchup, brown sugar, and sesame oil in small bowl until sugar dissolves.
04 - Leave 1 tbsp oil in 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 simmer 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 double-coating technique creates restaurant-quality crunch that actually lasts through the sauce
  • You control the heat level and sweetness, making it perfect for your family
02 -
  • The beef must be at room temperature before frying, as cold beef drops the oil temperature and results in greasy coating
  • Double-frying the beef for 1 minute after the first batch creates that professional texture that stays crispy longer
03 -
  • Pat the beef strips completely dry with paper towels before coating for better adhesion
  • Let the fried beef drain on a wire rack instead of paper towels to maintain maximum crispiness

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