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Bite into Chilli Beef tossed in Sweet Chilli Sauce and feel instant joy—bold, addictive flavor with a lively kick in every bite. It’s a winner when you’re hungry or when you want to wow friends at the table. The beef stays fiercely crisp, even after a deep dip in that shiny, sweet-hot glaze. The first time I made this after a marathon day, my whole house smelled like seared steak and rich onion—now it’s my guaranteed trick for making everyone in my life grin, including my husband when I need a little favor.
My brother visited one stormy night and after just one bite he asked why we even bother ordering out anymore.
Delicious Ingredients
- Salt: evens out the flavors—go for sea salt if you have it
- Bell pepper: love the colorful crunch—grab one that’s firm and shiny no matter the shade
- Ginger garlic paste: brings a zippy punch—freshly grated tastes best
- Egg: makes the flour stick and amps up the crunch
- Cornstarch or potato flour: what turns the beef cracker-like—use fresh for the crispiest crust
- Ketchup: adds shiny tang—classic or organic both rock
- Rump or sirloin steak: thin-slice for tenderness—look for a steak that’s bright with just a little marbling
- Vinegar: makes it all sing—white or rice vinegar, both work
- Sweet onion: balances and softens the sauce—heavy, firm onions are best
- Light soy sauce: packs deep flavor—choose the brewed kind
- Sugar: calms down the heat and makes it glossy—fine grains mix quicker
- Spring onions: freshen the dish with zingy, peppery notes
- Sweet chilli sauce: the real superstar—pick one with visible chilli seeds
- Birds eye or hot chillies: delivers the spicy punch—pick ones that feel plump
- White pepper: adds softer spiciness to the mix
- Sesame oil: gives a toasty aroma—find toasted if possible
Amazing Step-by-Step
- Finish Everything Off:
- Now add the fried beef, splash in your sauce, toss in the chopped chillies and spring onions, and mix everything up over high heat until the coat is glossy—takes a minute or two. Turn off the heat once everything looks shiny and smells amazing.
- Ready to Serve:
- Tip your delicious crispy chilli beef onto a warm plate and dig in right away for that unbeatable crunch.
- Fry the Beef:
- Heat oil in your wok or deep pan to about 350°F. Drop beef pieces in small handfuls so they have space. Let them fry just until super crisp and golden, about a minute or two max. Scoop out and let them drain on a rack or paper towels.
- Get the Veggies Going:
- Freshen up a clean pan or wok with a splash of oil. Toss in your onions and let them release that scent for a few seconds. Add the bell pepper next and fry just enough to stay crunchy.
- Whip Up the Sauce:
- In a bowl, stir together sweet chilli, ketchup, more soy, vinegar, sugar, and salt. Mix until smooth and put it aside—the sauce is where all the flavor kicks in.
- Prep and Marinade Your Beef:
- Slice the steak opposite of the grain—skinny pieces cook best. Toss with soy, ginger garlic paste, sesame oil, white pepper, and sugar so every inch is coated. Let it chill for 15 minutes to soak it all up.
- Coat the Beef:
- Crack an egg into the marinated steak and mix so it’s slick all over. Dredge through the starch so every strip is separate. Shake off any excess so nothing clumps and you get max crispiness.
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I always toss a few bonus chillies over my dish because that extra fire perks up my mood in seconds. My go-to bell peppers are red and orange since their sweetness balances the sauce and meat perfectly.
Storing Leftovers
For leftovers, don’t mix beef and sauce in advance so the crunch sticks around. Let both cool, put them in separate airtight tubs, and stash in the fridge. When hungry, reheat beef hot and fast in the oven or air fryer, and warm the sauce in a pan or microwave before drizzling it over.
Swaps and Options
Use chicken breast or hearty tofu instead if you need a meatless or lighter choice. No cornstarch? Potato flour or rice flour will get you crispy results, too. Swap in snow peas or thin-shaved carrots for bell pepper if you want a different crunch.
How to Serve It
It’s killer spooned over fluffy jasmine rice or tossed with hot noodles soaks up that glossy sauce. Makes a great snack with a cold drink. Sprinkle on extra spring onions or chopped coriander for a fresh burst.
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Background and History
This meal takes a nod from classic Chinese joints, but folks at home have loved tossing fried meat in sweet, spicy sauce for ages. It’s a go-to at parties or family get-togethers. Deep-fried then sauced is a trademark of Chinese-American food—everyone’s obsessed with that combo of crispy and saucy.
Frequently Asked Questions
- → How do I make the beef extra crispy?
Make sure each bit of beef gets enough starch, dust off what you don't need, and fry in hot oil for just a bit. Don't pile too much in the pan—it's best to fry several small batches.
- → Can I use a different cut of beef?
Sure thing! Go for rump, sirloin, or any steak that's tender. Slicing thin helps cook it fast and keeps it soft.
- → How spicy is this dish?
Bird’s eye chillies add a medium kick. Want it milder? Use fewer chillies or take out the seeds to cool it down.
- → What vegetables can I add?
Try bell pepper, sweet onion, and spring onions, or mix in carrot, snap peas, or broccoli for more crunch and color.
- → Can I serve this with something other than rice?
Yep! This goes great with stir-fry noodles, or just snack on it by itself if you're not in the mood for sides.
- → How do I prevent the beef from getting soggy?
Wait till the very end to add fried beef to the sauce, toss fast over high heat, then eat right away for max crunch.