Description

This Crispy Chilli Beef recipe features tender sirloin steak strips coated in a light egg and cornstarch batter, fried to a golden crisp, and tossed in a spicy, tangy sauce made with garlic, ginger, red chillies, soy sauce, and sweet chilli sauce. Perfectly balanced with sweetness and heat, this dish is ideal served over rice or noodles and garnished with sesame seeds for added crunch and flavor.

Ingredients

Units Scale

Beef and Coating

1 1/2 lbs Sirloin Steak
2 tsp Onion Powder
Salt and Pepper, to taste
1/3 cup Corn Starch
1 Large Egg
6 tbsp Vegetable Oil

Sauce and Aromatics

1 Onion, sliced
1-2 Red Chillies, sliced
2 tsp Ginger, grated
4 cloves Garlic, diced
3 tbsps Rice Vinegar
4 tbsps Soy Sauce
3 tbsps Tomato Paste
5 tbsps Sweet Chilli Sauce
2 tbsps Sugar

Garnish

Sesame Seeds, for garnish
Sliced spring onions (optional)
Additional chilli flakes (optional)

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Instructions

Prepare the beef: Thinly slice the sirloin steak against the grain and place in a large bowl. Season with salt, black pepper, and onion powder. Add the egg and mix thoroughly to coat all beef strips evenly. Then add the corn starch and toss until every piece is nicely coated.
Fry the beef: Heat vegetable oil in a frying pan over medium-high heat. Place the beef strips in the hot oil in a single layer without overcrowding the pan—fry in batches if necessary. Stir-fry each batch for about 4 minutes per side until the beef turns golden brown and crispy. Remove with tongs or a slotted spoon and drain on paper towels to remove excess oil. Repeat with remaining beef.
Make the sauce base: In the same pan, add the sliced onions. If needed, add an extra tablespoon of oil. Sauté the onions until they soften and become fragrant, about 3 minutes. Then add sliced red chillies, grated ginger, and diced garlic, cooking for a further 2 minutes until aromatic.
Combine sauce ingredients: Add rice vinegar, soy sauce, tomato paste, sweet chilli sauce, and sugar to the pan. Whisk all ingredients together until fully incorporated and the sauce begins to lightly boil. Remove the pan from heat.
Toss beef in sauce and serve: Return the crispy beef strips to the pan and toss well to coat them evenly in the sauce. Serve immediately over steamed rice or noodles. Garnish with sesame seeds, sliced spring onions, and optional chilli flakes for extra heat.

Notes

Substitutions: Use ribeye, flank/skirt steak, New York strip, or rump steak if sirloin is unavailable. For tougher cuts like flank steak, cut very thinly against the grain.
Potato starch can replace corn starch at the same quantity.
If you don’t have rice vinegar, substitute with apple cider vinegar or white wine vinegar.
No tomato paste? Tomato ketchup works as a substitute.
If fresh red chillies are unavailable, use 1-2 tablespoons of red pepper flakes depending on desired spiciness.
Tips: Freeze the steak for 20 minutes before slicing to make cutting easier. Use freshly grated ginger for best flavor. Avoid overcrowding the pan while frying beef; cook in batches for crispiness.

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 450 kcal
Sugar: 9 g
Sodium: 850 mg
Fat: 25 g
Saturated Fat: 4.5 g
Unsaturated Fat: 19 g
Trans Fat: 0.2 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 110 mg