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Crispy Chilli Beef

The ultimate 'fakeaway' recipe for shatteringly crispy beef strips coated in a thick, gooey, sweet and spicy chilli sauce. Better than takeaway!
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1 lb flank steak or sirloin steak cut into thin strips
  • 0.5 cup cornstarch
  • 2-3 cups vegetable oil for frying
Beef Marinade
  • 2 tbsp light soy sauce
  • 1 tbsp shaoxing wine or dry sherry
  • 0.5 tsp black pepper
Sweet Chilli Glaze
  • 0.5 cup sweet chilli sauce thick and gooey
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2-3 cloves garlic minced
  • 1 inch ginger grated
  • 1-2 fresh red chillies thinly sliced
  • 0.5 tsp red chilli flakes optional
Garnish
  • Toasted sesame seeds
  • Sliced green onions

Equipment

  • Deep-sided Wok or Dutch Oven
  • Wire rack
  • Large skillet
  • Slotted spoon or spider

Method
 

  1. Slice beef thinly against the grain. In a bowl, toss with marinade ingredients (soy sauce, shaoxing wine, pepper). Let sit 15 minutes.
  2. Coat beef thoroughly in cornstarch until a thick, dry, powdery layer forms.
  3. Heat oil in a wok to 350°F (175°C). Fry beef in small batches for 3-4 minutes until pale golden. Drain on a wire rack.
  4. In a separate skillet, combine all sauce ingredients. Bring to a simmer and cook for 3-4 minutes, stirring, until thick, viscous, and glossy.
  5. Re-heat frying oil to 375°F (190°C). Fry all the beef again for 1-2 minutes until deep golden brown and extra crispy.
  6. Drain beef quickly and add directly to the skillet with the hot, gooey sauce.
  7. Turn off heat. Toss quickly to coat every piece in the thick glaze.
  8. Serve immediately, garnished with sesame seeds and green onions.

Notes

The double-fry is the secret to getting the beef shatteringly crispy. Have all your sauce ingredients ready *before* you start frying.