25-Min Crispy Chili Beef Recipe

 

Crispy Chili Beef is that irresistible Chinese takeout favorite—ultra-tender strips of beef coated in a golden, crunchy crust and tossed in a glossy sweet chili sauce that’s perfectly balanced with sweet, spicy, and savory flavors. It’s bold, crunchy, and incredibly addictive. The best part? You can make it at home in just 30 minutes!

Crispy Chili Beef Recipe

Serves: 2 to 4
Prep time: 20 minutes
Cook time: 5 minutes

For the beef:
1 ½ pounds eye of round steak
Pinch of salt
1 egg white
1 tablespoon Shaoxing wine (or replace with other cooking wine)
Pinch of white pepper
Pinch of baking soda
½ cup cornstarch
4 cups cooking oil (high-smoking point oil)

For the sauce:
5 tablespoons sweet chili sauce
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar

For the stir-fry:
1 tablespoon oil
½ onion, thinly sliced
1 red bell pepper, thinly sliced
2 stalks scallions

Crispy Chili Beef Instructions

1. Prepare the beef:

• Slice the beef into thin strips. Add to a bowl and mix with salt.
• Add egg white, Shaoxing wine, white pepper, and baking soda. Mix well.
• Marinate it while working on the other ingredients.

2. Make the stir-fry sauce:

• In a small bowl, whisk together sweet chili sauce, ketchup, soy sauce, rice vinegar, and sugar. Set aside.

3. Coat the beef:

• Coat the marinated beef strips evenly with cornstarch.

4. Fry the beef:

• Heat 4 cups of oil in a pot over high heat to 350°F (177°C).
• Carefully fry the beef in batches for about 2 minutes. Remove and drain.
• Increase oil temperature to 375°F (191°C). Return the beef to the oil and fry again for 1 minute until super crispy. Drain on paper towels.

5. Stir-fry and serve:

• In a wok over high heat, add 1 tablespoon of oil. Stir-fry the onion and red bell pepper for about 20 seconds until aromatic.
• Pour in the sauce and bring to a quick simmer.
• Add the fried beef and toss to coat evenly in the sauce. Garnish with scallions and serve hot.

Tips & notes

• Cut the beef thinly: This ensures it cooks quickly and stays tender inside while crisp outside.
• Double fry for crunch: Frying the beef twice at different temperatures gives you that restaurant-style crispiness.
• Don’t overcrowd the oil: Fry in batches to maintain oil temperature and prevent sogginess.
• Want more heat? Add a bit of sliced chilies to the stir-fry for an extra kick.