Crispy Chilli Beef

An easy takeaway classic you can make at home

If there’s one dish that people always ask me about, it’s Crispy Chilli Beef. That sticky, spicy, crunchy goodness you get from your local Chinese takeaway is easier to make than you might think — and you probably already have everything you need at home.



This version uses simple ingredients, a quick marinade, and my go-to method for keeping the beef crisp, even after tossing it in that glossy sweet and tangy sauce. Once you’ve tried it, you’ll never need to order it again.

Ingredients

Serves: 2–3

For the beef

• 300 g beef (I usually use a piece cut from a roasting joint — steak works too, but it’s not essential)

For the marinade

• 1 tbsp light soy sauce
  
• 1 tsp sesame oil
  
• 1 tsp sugar

For the batter

• 200–300 g cornflour
  
• A large pinch of salt and pepper

For the sauce

• 3 tbsp vinegar (any type except balsamic)
  
• 1 tbsp dark soy sauce
  
• 2 tbsp honey or golden syrup (sugar also works)
  
• 3 tbsp ketchup
  
• 2 tbsp brown sauce

Aromatics

• 2 cloves garlic, finely chopped
  
• ½ thumb of ginger, finely chopped
  
• 1–2 chillies, sliced (depending on how spicy you like it)
  
• ¼ onion, sliced
  

Other

• 1 egg
  
• Enough oil for deep frying (avoid olive or sesame oil)

Method

Step 1: Prepare and marinate the beef

I slice the beef thinly — about the thickness of a pencil — then mix it with the light soy, sesame oil, and sugar. Let it marinate for 10–15 minutes so the flavours start to work their way in.

Step 2: Coat the beef

I crack an egg into the bowl and mix it through the beef — this helps the coating stick. Then I toss each piece in the cornflour, making sure it’s fully coated. Don’t rush this part; a thick, even coating is what gives you that crunchy texture later.

Step 3: Deep fry until crispy

I heat a pan of oil to around 180°C and fry the beef in batches for 3–4 minutes until golden and crisp. Don’t overcrowd the pan — you want the oil to stay hot.

Once done, I drain the beef on kitchen paper. For extra crunch, I like to double-fry it: once to cook through, and again for 1–2 minutes to get that real takeaway crispiness.

Step 4: Make the sauce

In a clean wok, I heat a small splash of oil and fry the garlic, ginger, onion, and chilli for a minute until fragrant. Then I add the vinegar, dark soy, honey, ketchup, and brown sauce. Let it bubble gently until it thickens into a glossy glaze.

Step 5: Toss and serve

I add the fried beef straight into the wok and toss everything together so every piece is coated in that rich, tangy sauce. Serve immediately — the combination of crisp beef, sticky coating, and spicy kick is absolute perfection.

Chef’s Tip

For the crispiest results, always coat the beef just before frying and make sure your oil is properly hot. If you’re making this for a crowd, keep the fried beef warm in the oven while you finish the sauce.

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