Crispy Chilli Beef (with Sweet Chilli)

Crispy chilli beef with sweet chilli sauce is one of those irresistible dishes I love to whip up when I’m craving bold flavor, crunch, and a sweet-spicy kick. The beef is thinly sliced, coated, and fried to golden perfection, then tossed in a glossy, sticky sauce that hits all the right notes—sweet, savory, tangy, and spicy.

Why You’ll Love This Recipe

I love this dish because it gives me that perfect restaurant-style crunch and flavor without much fuss. The beef crisps up beautifully, and the sweet chilli sauce clings to each piece like a glaze. It’s great for a Friday night fakeaway or whenever I want a little heat with my dinner. Plus, it comes together fast and pairs perfectly with rice or noodles.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crispy beef
1 lb flank steak or sirloin, thinly sliced against the grain
¼ cup cornstarch (or more as needed)
2 tbsp soy sauce
1 egg white (optional, for binding)
Vegetable oil for frying

For the sweet chilli sauce
3 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp rice vinegar or white vinegar
1 tbsp ketchup
1 tbsp brown sugar
1 tsp sesame oil
1 garlic clove, minced
1 tsp grated fresh ginger
½–1 tsp red chilli flakes (optional, for extra heat)

For garnish and serving
Sliced spring onions
Sesame seeds
Steamed rice or noodles

Directions

1. I start by marinating the thinly sliced beef with soy sauce (and egg white if I’m using it). I let it sit for about 10–15 minutes.

2. While the beef marinates, I mix all the sauce ingredients in a small bowl and set it aside.

3. I toss the marinated beef in cornstarch until well coated. I make sure each strip is separated so it fries up crispy.

4. I heat oil in a wok or deep skillet to about 350°F (175°C) and fry the beef in batches until crispy and golden. I transfer it to a paper towel-lined plate to drain.

5. Once all the beef is fried, I drain the oil from the pan, leaving just a tiny bit.

6. I add the sauce mixture to the pan and simmer it for a minute or two until it thickens and bubbles.

7. I return the crispy beef to the pan and toss it quickly to coat every piece in the sticky, glossy sauce.

8. I serve it hot, garnished with sliced spring onions and sesame seeds, over steamed rice or noodles.

Servings and timing

This recipe serves 3 to 4 people.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: About 35 minutes

Variations

• I sometimes add thinly sliced bell peppers or carrots for crunch and color.

• For a tangier sauce, I splash in a bit of orange juice or lime juice.

• I swap the beef for chicken or tofu when I’m switching things up.

• If I want less sweetness, I reduce the sugar or use a spicier chilli sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use a hot skillet or air fryer to crisp the beef again—microwaving makes it soft, so I avoid that if I want to keep the crunch.
If I’ve made the sauce separately, I store it apart and toss with reheated beef just before serving.

FAQs

What cut of beef works best?

I usually go with flank steak or sirloin because they slice thinly and cook quickly. I make sure to slice against the grain for tenderness.

How do I keep the beef crispy after saucing?

I toss it in the sauce just before serving and keep the cooking brief once the sauce is added so the coating doesn’t soften too much.

Can I bake or air fry the beef instead?

Yes, I’ve air-fried the coated beef at 400°F for about 12–15 minutes until crispy, flipping halfway. It’s not quite as crunchy as deep frying but still delicious.

Is this dish spicy?

With sweet chilli sauce, it’s more sweet than hot. I adjust the spice by adding chilli flakes or using a spicier sauce.

Can I make it ahead of time?

I prep the beef and sauce ahead, but I fry and toss everything fresh right before serving for the best texture.

Conclusion

Crispy chilli beef with sweet chilli sauce is the kind of dish that hits every craving at once—crunchy, sweet, spicy, and totally addictive. I love how easy it is to bring that takeout flavor into my kitchen and make it just the way I like it. Whether I’m serving it with rice, noodles, or even in a lettuce wrap, this recipe always brings the heat and satisfaction.