Crispy Chilli Beef

This crispy chilli beef is a takeaway favourite made at home for one: thin strips of sirloin in a light egg and cornflour coating, shallow-fried until crunchy, then tossed in a sticky sweet chilli and soy glaze. It's quick once the sauce is mixed and the beef is sliced.

The secret is a very thin coating, using only a tablespoon of beaten egg, and serving it straight from the pan while the beef is still crunchy.

Crispy Chilli Beef Ingredients

Serves 1.

For the Beef & Coating:

• 150 g sirloin steak (lomo bajo): Sliced as thinly as possible against the grain (freezing the steak for 20 minutes first makes this much easier).
• 1 tbsp beaten egg: Whisk a whole egg in a small bowl and use just 1 tablespoon so the coating stays crispy and does not get soggy.
• 2 tbsp cornflour (cornstarch / maicena): For the ultra-crispy crunch.
• ¼ tsp salt and ¼ tsp black pepper
• Sunflower or vegetable oil: Enough to fill the bottom of your pan by about 1 cm for shallow frying.

For the Aromatics:

• ½ tbsp frying oil: Left in the pan after frying the beef.
• ¼ medium onion: Thinly sliced.
• ½ to 1 fresh red chilli: Thinly sliced (adjust to your heat preference).
• 1 clove garlic: Finely minced.
• ½ tsp fresh ginger: Finely grated or minced.
• 1 spring onion (cebolleta): Sliced on a diagonal, for garnish.

For the Sticky Glaze:

• 1 tbsp dark soy sauce: Gives the dish its classic rich colour and savoury depth.
• 1 tbsp rice vinegar (or white wine vinegar).
• 1 tbsp sweet chilli sauce
• 1 tbsp tomato ketchup
• 1 tsp tomato puree
• 1 to 1½ tbsp sugar: White or light brown sugar, depending on how sweet you like it.

How to Make Crispy Chilli Beef

1. Prep the sauce: Mix all the glaze ingredients together in a small cup before you start cooking. The final stir-fry moves very quickly, so having this ready prevents burning.
2. Coat the beef: Place the thin strips of lomo bajo in a bowl and toss them with the 1 tbsp of beaten egg until lightly moistened. Add the cornflour, salt and pepper, tossing until every piece is thoroughly coated in a thick, slightly tacky layer.
3. Fry until crispy: Heat the oil in a small wok or frying pan over high heat. Once shimmering, drop the beef strips in one by one so they do not clump together. Fry for 3–4 minutes without stirring too much until deep golden brown and very crisp. Remove with a slotted spoon and drain on kitchen paper.
4. Cook the aromatics: Carefully pour off almost all the oil, leaving just about ½ tbsp in the pan. Turn the heat to medium, add the sliced onion, and fry for 2 minutes until softened. Add the garlic, ginger and red chilli, stirring for 30 seconds until fragrant.
5. Glaze: Pour the pre-mixed sauce into the pan and turn the heat up to high. Let it bubble fiercely for about 1 minute until it reduces into a thick, glossy syrup.
6. Toss and plate: Throw the crispy beef back into the pan and toss quickly for 20–30 seconds, just until the strips are coated in the sticky glaze. Transfer immediately to a plate, top with the sliced spring onion, and serve right away while the beef is still crunchy.

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This recipe is part of the Chinese Recipes and Beef & Veal Recipes hubs. Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef