Save Pin
Dive into popping-hot Chilli Beef glazed with Sweet Chilli Sauce and get that instant happy buzz. Big taste, just the right punch of heat, and a shiny, sticky finish keep you munching. It’s my pick for lazy nights or when I wanna get some real oohs at dinner. The beef crunches like mad, even after soaking up that glistening sauce. The first time I tossed it together after a wild workday, my house was all smoky, steak-and-onion vibes—now it’s my hack for snagging a smile from everyone, especially my husband when I’m trying to get him to do the dishes.
When my brother showed up on a rainy night, one bite and he was like, why do we even order delivery anymore?
Vibrant Ingredients
- Sesame oil: brings a nutty, toasty kick—go for the dark toasted kind if you see it
- White pepper: milder than black, gives the dish gentle heat
- Birds eye or hot chillies: the secret for a zesty punch—grab ones that look plump
- Sweet chilli sauce: the all-star—pick one where you can spot the chilli bits
- Spring onions: adds sharp, green freshness
- Sugar: smooths out the heat and glazes everything—fine is fastest to mix
- Light soy sauce: big flavors here—brewed is best
- Sweet onion: keeps things mellow—choose one that’s weighty and firm
- Vinegar: brightens the sauce—try white or rice vinegar
- Rump or sirloin steak: slice thin—look for bright color and some fat
- Ketchup: tangy and glossy—any type works
- Cornstarch or potato flour: what makes that crazy crunch—fresh means crispier beef
- Egg: sticks everything together, ramps up the crunch
- Ginger garlic paste: brings zing—fresh grated pops the most
- Bell pepper: crunchy and colorful as you want—just pick a shiny, firm one
- Salt: rounds everything out—sea salt if you’ve got it handy
Amazing Step-by-Step
- Coat the Beef:
- Beat in an egg to your seasoned meat, mix until slick. Roll each strip in starch so it’s nicely separated. Dust off any extra so you get that next-level crunch.
- Prep and Marinade Your Beef:
- Slice beef thin against the muscle lines so it cooks evenly. Toss it in soy, ginger-garlic, sesame oil, sugar, and white pepper. Give it 15 minutes to soak up those flavors.
- Whip Up the Sauce:
- Mix sweet chilli, ketchup, more soy, sugar, salt, and a hit of vinegar in a bowl. Stir it well and park it for a bit—this is your flavor bomb.
- Get the Veggies Going:
- Drizzle oil into a fresh pan or wok. Toss in onions first and wait for that sizzle. Drop in bell pepper and give everything a fast, hot toss so it keeps its snap.
- Fry the Beef:
- Crank up your oil to around 350°F in a deep pan. Slide in a few beef strips at a time so they don’t crowd. Fry until golden and shatteringly crisp, just a minute or so. Let them rest on a rack or paper towel.
- Ready to Serve:
- Slide that glorious crispy beef onto a hot plate and get eating while it’s extra crunchy.
- Finish Everything Off:
- Toss the fried beef into your pan with sauce, chopped chillies, and spring onions. Hit it with high heat, toss till shiny and steamy—just another minute and you’re done. Switch off and smell the magic.
Save Pin
I like tossing more chillies on my plate because an extra kick perks me up. Red or orange bell pepper is my top choice since they mellow out the sauce and beef just right.
Leftovers Stay Crispy
Keep your beef and sauce apart if you want leftovers to stay crunchy. Let both cool and stash in their own containers in the fridge. When you’re hungry again, heat the beef fast and hot in the oven or air fryer. Warm the sauce on the stove or microwave before pouring over.
Swaps and Options
Chicken breast or sturdy tofu works if you want less meat. No cornstarch? Potato or rice flour makes it crunchy, too. Swap bell pepper for carrot ribbons or snow peas if you’d rather have a different bite.
How to Dish Up
Best spooned over soft jasmine rice or mixed with hot noodles—both soak up all that shiny sauce. Makes a killer snack with a cold beer. Chuck on some extra spring onions or fresh coriander for more zing.
Save Pin
Fun Backstory
This dish takes cues from old-school Chinese takeouts, but folks have been tossing crispy meat in sweet-hot sauces at home forever. It’s everyone’s favorite at parties and family dinners. Deep frying, then glazing in sauce—that’s a classic Chinese-American move, and nobody ever says no to that crunchy-and-saucy combo.
Common Questions
- → How can I get my beef really crunchy?
Coat every strip in starch, shake off the extra, and drop into hot oil just for a bit. Don’t overload your pan—smaller batches keep things crisp.
- → Can I try another beef cut here?
Absolutely! Rump, sirloin, or any soft steak will do. Slice nice and thin so everything cooks quickly and stays tender.
- → Will this turn out super spicy?
Bird’s eye chilli gives it a mild to medium zap. If you like it less spicy, cut down on the chillies or skip the seeds for a gentler bite.
- → Which veggies work well here?
Start with sweet onion, bell pepper, and scallions. Want more? Add broccoli, snap peas, or even carrot to up the color and crunch.
- → Can I serve this with other things besides rice?
For sure! Try stir-fried noodles, or eat it all by itself when you want something light—no extras needed.
- → How do I keep the beef from going soft?
Toss your fried beef in the sauce right at the end, keep the heat high, mix quick, and eat up while it’s still crisp.