Okay, picture this: it’s a Friday night, and your kitchen is filled with the irresistible aroma of sizzling beef, garlic, and that spicy chilli kick. This recipe feels like a little party for your taste buds—crispy, crunchy, and bursting with flavor in every bite. I can’t wait to share this one with you because it’s foolproof, quick, and perfect for when you want something exciting yet comforting. Plus, there’s something so satisfying about that crackly texture paired with sticky, spicy sauce. Honestly, once you try this, it might just become your go-to weeknight dinner, or even a dish you show off to friends. Let’s dive right in and get that beef crispy magic happening!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
1 lb flank steak or sirloin, thinly sliced against the grain
1/4 cup cornstarch
1/2 tsp salt
1/4 tsp black pepper
2 tbsp vegetable oil (for frying)
2 garlic cloves, minced
1–2 fresh red chilies, thinly sliced (adjust to taste)
3 green onions, chopped (whites and greens separated)
For the Sauce:
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey or brown sugar
1 tsp chili paste or sriracha (optional for extra heat)
1 tsp sesame oil
1/4 cup water
How I Make It
Step 1:
First things first, toss your thin beef strips in a bowl with cornstarch, salt, and pepper. Make sure each piece gets a nice light coating; this is the secret to that crispy, golden crust you want.
Step 2:
Heat the vegetable oil in a large skillet or wok over medium-high heat. When it’s hot and shimmering, add the beef in a single layer (work in batches if needed!) and fry until beautifully crisp and brown on all sides, about 3–4 minutes. Remove and set aside on paper towels to drain any excess oil.
Step 3:
Lower the heat to medium and add a touch more oil if needed. Toss in the minced garlic, sliced chilies, and white parts of the green onions. Stir-fry until fragrant—about 30 seconds to 1 minute—so those aromas really come alive.
Step 4:
Whisk together your sauce ingredients: soy sauce, rice vinegar, honey, chili paste, sesame oil, and water. Pour this into the pan and let it come to a simmer, stirring gently to combine.
Step 5:
Return the crispy beef to the pan and toss it quickly in the sauce, making sure every piece is coated with that shiny, sticky glaze.
Step 6:
Sprinkle over the green parts of the green onions, give one final toss, and remove from heat. Serve immediately while it’s hot and crunchy!
Variations & Tips
Swap flank steak for thinly sliced chicken breast or tofu for a twist.
If you want it less spicy, reduce the fresh chili or skip the chili paste.
Double the sauce if you want a saucier dish perfect for drizzling over rice.
For extra texture, toss in some toasted sesame seeds just before serving.
If your beef isn’t crispy enough, make sure your oil is hot enough before frying, and don’t overcrowd the pan.
How I Like to Serve It
I love serving this crispy chilli beef over steamed jasmine rice or with a side of crunchy stir-fried veggies like bell peppers and snap peas. It’s a fantastic dish for a casual weeknight dinner or when you want something a little special but quick. On chilly evenings, it warms you up nicely thanks to its spicy kick and those crispy edges.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to keep the crispiness.
Use a cast-iron skillet or wok for best heat retention and a great sear.
Closing: This crispy chilli beef always hits the spot because it’s quick, flavorful, and has that perfect combo of crunch and spice that keeps me coming back for more.
