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

Serving: 2 to 4
Prep time: 25 minutes
Cook time: 5 minutes

For the beef and marinade:
1 ½ pounds beef (eye of round steak)
Pinch of salt
1 egg white
1 tablespoon Shaoxing wine (or substitute other cooking wine)
Pinch of white pepper
Pinch of baking soda
½ cup cornstarch
4 cups oil, for frying

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 with salt and egg white. Mix until combined—this step helps tenderize the beef.
• Add Shaoxing wine, white pepper, and baking soda. Mix well and marinate for 15 minutes.
• After marinating, coat the beef strips evenly with cornstarch. Set aside.

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. 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.

4. Stir-fry and serve:

• In a wok over high heat, add 1 tablespoon oil. Stir-fry 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.