Crispy Chilli Beef

by Robert Cannon-27 February 2026Medium

Prep Time10 min

Cook Time20 min

Total Time30 min

Servings4

Perfect crispy strips of beef in a tangy spicy sauce. This is my favourite dish from the Chinese takeaway, so it has a lot to live up to!

Method

0
Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
1
Add the cornflour, salt, pepper, and white pepper.
2
Toss together to coat the steak. It will be a sticky mixture.
3
Heat 3 tbsp of the oil in a large frying pan or wok over a high heat until very hot.
4
Work in two batches, add half the beef a strip at a time and spread it out.
5
Fry the steak until dark brown and crispy, about 5-6 minutes.
6
Remove the beef from the pan and place in a bowl lined with kitchen roll.
7
Add a further tablespoon of oil and repeat with the second batch of beef.
8
Add the remaining 1/2 tbsp of oil to the pan and turn the heat down to medium.
9
Add the sliced onion and cook for 2 minutes until slightly softened.
10
Add the finely chopped chilli, minced ginger, and minced garlic and cook for 30 seconds.
11
Add the rice vinegar, soy sauce, tomato puree, sugar, tomato ketchup, and sweet chilli sauce to the pan.
12
Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce.
13
Add the beef back in, stir and heat through for 1-2 minutes.
14
Serve with rice or noodles.