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Crispy Chilli Beef (with Sweet Chilli)

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Crispy Chilli Beef (with Sweet Chilli): A Fiery and Irresistible Delight

If you’re a fan of Asian cuisine that’s packed with flavor and a delightful kick, then Crispy Chilli Beef with Sweet Chilli is a dish that should definitely be on your radar. This mouthwatering dish brings together the perfect balance of crispy textures and bold flavors, making it a favorite for both spice enthusiasts and foodies looking for something new and exciting.

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Table of Contents

  1. Introduction to Crispy Chilli Beef
  2. The Origins of the Dish
  3. What You’ll Need
    • Ingredients
    • Kitchen Equipment
  4. Preparing the Perfect Crispy Chilli Beef
    • Slicing the Beef
    • Marinating the Beef
    • Coating and Frying
  5. Creating the Sweet Chilli Sauce
    • A Harmony of Sweet and Spicy
    • Achieving the Right Consistency
  6. Bringing It All Together
    • Mixing Crispy Beef with Sweet Chilli
    • Garnishing and Presentation
  7. Tips for a Crispy Perfection
    • Temperature and Timing are Key
    • Handling Hot Oil Safely
  8. Serving and Pairing
    • Ideal Accompaniments
  9. The Fiery Experience: A Flavor Explosion
  10. Frequently Asked Questions (FAQs)

1. Introduction to Crispy Chilli Beef

Crispy Chilli Beef is a beloved dish that originates from Chinese cuisine, known for its rich combination of textures and flavors. It features thinly sliced strips of beef that are marinated, coated, and deep-fried to perfection. The result? A satisfying crunch that gives way to tender beef with an explosion of sweet and spicy notes.

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2. The Origins of the Dish

While its exact origins are debated, Crispy Chilli Beef is often associated with Cantonese cuisine. Over time, variations of the dish have emerged in different parts of the world, each putting their own unique twist on the classic recipe.

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3. What You’ll Need


  • Thinly sliced beef
  • Cornstarch
  • Vegetable oil (for frying)
  • Fresh red and green chillies
  • Garlic and ginger
  • Soy sauce
  • Vinegar
  • Ketchup
  • Sugar
  • Salt and pepper
  • Spring onions

Kitchen Equipment:

  • Wok or deep frying pan
  • Slotted spoon
  • Paper towels

4. Preparing the Perfect Crispy Chilli Beef

Slicing the Beef

To achieve that signature crispiness, it’s crucial to slice the beef into thin strips against the grain. This ensures tenderness and a better surface area for the marinade to cling to.

Marinating the Beef

The beef strips are marinated with a blend of soy sauce, ginger, and garlic, infusing them with savory flavors and a hint of aroma.

Coating and Frying

Dredging the marinated beef in cornstarch before frying creates a delicate and crispy coating. The beef is then deep-fried until golden brown and perfectly crisp.

5. Creating the Sweet Chilli Sauce

A Harmony of Sweet and Spicy

The sweet chilli sauce perfectly complements the crispy beef with its balance of sweetness and heat. A mix of red and green chillies, along with sugar, vinegar, and ketchup, creates a tantalizing sauce that awakens the taste buds.

Achieving the Right Consistency

Simmer the sauce until it thickens to the desired consistency, allowing it to coat the beef without overwhelming its crispiness.

6. Bringing It All Together

Mixing Crispy Beef with Sweet Chilli

In a hot wok, the crispy beef and sweet chilli sauce are tossed together, ensuring each piece of beef is generously coated.

Garnishing and Presentation

Garnish the dish with finely chopped spring onions for a fresh contrast, both in flavor and appearance.

7. Tips for a Crispy Perfection

Temperature and Timing are Key

Maintaining the right oil temperature while frying ensures that the beef cooks evenly and achieves that sought-after crunchiness.

Handling Hot Oil Safely

When working with hot oil, exercise caution and use the appropriate utensils to avoid accidents.

8. Serving and Pairing

Ideal Accompaniments

Crispy Chilli Beef pairs wonderfully with steamed rice or noodles. The mild starchiness of rice balances out the bold flavors, while the noodles offer a delightful contrast in texture.

9. The Fiery Experience: A Flavor Explosion

The moment you take your first bite, you’re met with a symphony of flavors. The initial crunch gives way to the succulent beef, and just as you’re savoring the textures, the sweet chilli sauce dances on your palate with a satisfying hint of heat.


Crispy Chilli Beef with Sweet Chilli is a dish that exemplifies the beauty of Asian cuisine – the artful blend of textures, the harmony of flavors, and the excitement of bold spices. Whether you’re looking to impress dinner guests or simply treating yourself to a delightful culinary adventure, this dish is bound to leave a lasting impression.

Frequently Asked Questions (FAQs)

Can I adjust the level of spiciness in the dish?

Absolutely! You can control the spiciness by adjusting the amount of chillies you use.

What type of beef is best for this dish?

Opt for cuts that are tender and thinly sliced, such as flank steak or sirloin.

Is there a vegetarian version of this dish?

Certainly! You can substitute the beef with tofu or seitan for a vegetarian alternative.

Can I make the sweet chilli sauce in advance?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator.

What other dishes complement Crispy Chilli Beef?

Dishes like vegetable stir-fries or spring rolls make great companions to this flavorful dish.

Source: khinskitchen.com

Yield: 2 -3 POUNDS STEAK

Best Steak Marinade Recipe

Best Steak Marinade Recipe

There's nothing quite like a perfectly marinated steak to elevate your grilling game. A good marinade not only enhances the flavor of the meat but also tenderizes it and adds a delicious moisture. If you're looking to impress your friends and family with the best steak they've ever had, this marinade recipe is your secret weapon.

Prep Time 10 minutes
Cook Time 10 minutes


  • STEAK:
  • 2-3 pounds steak, pounded to an even thickness (see Notes)
  • 1/2 cup olive oil
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons orange juice
  • 2 tablespoons red wine vinegar
  • 1 TB EACH onion powder, garlic powder, brown sugar
  • 1 tsp EACH smoked paprika, regular paprika, ground mustard, pepper
  • 1/2 tsp EACH dried oregano, dried thyme, salt
  • 1/4 teaspoon cayenne pepper


  • Make Marinade: Whisk the marinade ingredients together in a freezer-size bag. Add the steak, press out excess air, and seal. Massage the marinade into the steak with your hands through the outside of the bag.

  • Marinate Steaks: Marinate thinner steaks like flank steak in the refrigerator for 8-12 hours. Marinate thicker steaks like sirloin in the refrigerator for 12-24 hours. Let the steaks rest on the counter for 60 minutes before grilling.

  • Prep the Grill: Preheat the outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when the lid is closed). Clean the grill, then generously grease with vegetable oil.

  • Grill Steaks: Remove the steaks from the marinade and let the excess drip off. Grill the steaks to the desired doneness, about 4-6 minutes per side (with the lid closed), until an instant-read thermometer reads 130-135 degrees F for medium-rare or around 145 degrees F for medium. Grilling time will vary depending on the cut and thickness of your steak.

  • Rest and Slice: Remove the steak to a cutting board and rest for 10 minutes before slicing. Slice the steak into thin strips against the grain (perpendicular to the long strands). Serve with freshly cracked salt to taste (it makes the flavors pop!). It's also delicious topped with Herb Butter (in the Notes).


  • Steak: This marinade transforms any economical cut of steak like flank, skirt, flap, top round, sirloin, and chuck eye steak into unbelievably tender.  It is also great for “higher-end” steaks that are lower grade (Select Grade and not Prime). Lower grades are leaner and have less marbling than higher grades of beef.
  • See the post for tons more tips and tricks! 

The steak is so flavorful it doesn’t need a sauce!   Instead, we like to serve it with a pad of plain butter or Garlic Herb Butter:

  • 8 tablespoons (1 stick) unsalted butter at room temperature
  • 1 1/2 teaspoons lemon zest (optional)
  • 1 clove garlic, finely minced
  • 1 1/2 tablespoons chopped fresh chives
  • 2 tablespoons finely minced herbs (pick 2-3 of your favs: parsley, tarragon, thyme oregano, rosemary, basil, etc.)
  • 1/8 tsp EACH salt, pepper

Mash the ingredients together in a medium bowl until blended. Place the mixture onto plastic wrap and shape it into a log as you roll up the plastic wrap. Twist the ends of the wrap to secure and put the butter in the refrigerator until it is firm (for about 1 hour) or until you are ready to use it.

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