How To Make Crispy Chilli Beef

At some point in our lives, we’ve all fallen victim to ordering a takeaway instead of cooking (maybe more than we’d like to admit). Somewhere along the line or ordering takeaways, or even eating out, we made the assumption that it tasted so good we will never be able to recreate it at home. Until now. 

Our crispy chilli beef recipe is the perfect fakeaway recipe to give you the same taste as your favourite Chinese takeaway without the need for skill. Our simple step recipe has all the perfect flavours to create the best crispy chilli beef. 

Cooking Method

  1. Take your thinly sliced sirloin steak strips and combine them with cornflour and Chinese five spice in a bowl. 
  2. Add your seasoned beef to a wok (or large frying pan) with hot oil and fry beef until it becomes crispy and golden. Once cooked, remove beef, and drain beef by lying it on a piece of kitchen paper.
    Pour oil from the pan into a bowl and leave to the side for later. 
  3. Combine red pepper, red chili, spring onion (white ends), garlic and ginger to pan and soften by stir frying. Be extra careful to not let your garlic and ginger burn in the pan. Add a 1 tbsp of your oil back to the pan if veg starts to stick. 
  4. Once softened, add in your rice wine vinegar, soy sauce, sweet chilli and tomato sauce with 2 tbsp water to the pan and mix in with your veg. simmer for 2-3 minutes to create a sticky texture. 
  5. When your sauce has begun to create a sticky texture and is well mixed with your veg, add your beef back to the pan and continuously stir to combine all the ingredients for 2-3 minutes. 
  6. Once you’re happy with your beef, remove from heat and add to plate. Top your dish off with a sprinkling of red chili and spring onion (green parts) and enjoy. 

The Ingredients

  • 350g Sirloin steak, sliced into very thin strips
  • 3 tbsp Cornflour
  • 2 tsp Chinese five-spice powder  
  • 100ml Vegetable oil
  • 1 Red pepper, thinly sliced
  • 1 Red chilli, thinly sliced
  • 4 Spring onions
  • 2 Garlic cloves, crushed 
  • 2-3cm Piece ginger, cut into matchsticks
  • 4 tbsp Rice wine vinegar (or white wine vinegar)
  • 1 tbsp Soy sauce
  • 2 tbsp Sweet chilli sauce
  • 2 tbsp  Tomato sauce (Ketchup)

What to serve with crispy chilli beef?

For a true fakeaway experience, crispy chilli beef works wonders with rice, whether its egg fried rice, chicken fried rice, boiled rice or even yeung chow fried rice. Maybe even try it with noodles with a side of prawn crackers. 

Frequently Asked Questions

Crispy Chilli Beef doesn’t have to be made with sirloin steak, but we recommend it. The dish works best with thinly sliced cuts of steak. 

Some alternative cuts that can work well include flank or bavette steak, skirt steak, or even thinly sliced ribeye.

Cooked beef will last between 3-4 days in the fridge and should be consumed within 4 days. Although we think this dish is so tasty you won’t have any leftovers!

General guidelines:

  1. Allow the leftover beef to cool down to room temperature before refrigerating it. Placing hot food directly in the refrigerator can raise its temperature, potentially affecting other foods and the overall efficiency.
  2. Place the leftover beef in an airtight container or wrap it tightly in plastic wrap or aluminium foil to prevent air exposure and the meat from drying out and spoiling.
  3. Store the beef in the refrigerator promptly, ideally within two hours of cooking.
  4. Consume the leftover beef within 3-4 days for best quality and safety. If you're not planning to eat it within that time frame, consider freezing it instead.
  5. When reheating leftover beef, make sure it reaches an internal temperature of 165°F (74°C) to kill any bacteria that may have grown during storage.

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