Dinner

Crispy Chili Beef Recipe

ByHailey Reed January 6, 2026January 6, 2026

Introduction

Crispy chilli beef is a delightful stir-fry that combines tender, golden beef strips with vibrant vegetables and a tangy, sweet sauce. This quick and flavorful dish is perfect for a weeknight dinner, served over noodles or with prawn crackers for extra crunch.

A white deep bowl filled with yellow noodles as the bottom layer, topped with dark brown cooked pieces of meat mixed with small diced orange and white vegetables, garnished with thinly sliced bright green scallions and small red chili rings on top. The bowl is placed on a white marbled surface with a pair of light wooden chopsticks resting on the left side of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350g thin-cut minute steak, very thinly sliced into strips
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, sliced, green and white parts separated
2 garlic cloves, crushed
Thumb-sized piece ginger, cut into matchsticks
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
Cooked noodles, to serve (optional)
Prawn crackers, to serve (optional)

Instructions

Step 1: Toss the beef strips in a bowl with the cornflour and Chinese five-spice powder until evenly coated.
Step 2: Heat the vegetable oil in a wok or large frying pan until hot. Add the beef and fry until golden and crisp. Remove the beef and drain on kitchen paper. Pour away all but 1 tablespoon of the oil.
Step 3: Add the red pepper, half of the sliced red chilli, the white ends of the spring onions, crushed garlic, and ginger matchsticks to the pan. Stir-fry for about 3 minutes until the vegetables soften, taking care not to burn the garlic and ginger.
Step 4: In a jug, mix the rice wine vinegar, soy sauce, sweet chilli sauce, tomato ketchup, and 2 tablespoons of water. Pour this sauce over the vegetables in the pan and let it bubble gently for 2 minutes.
Step 5: Return the crispy beef to the pan and toss everything well to coat the beef in the sauce.
Step 6: Serve the crispy chilli beef over cooked noodles if desired. Garnish with the remaining red chilli slices and the green parts of the spring onions. Add prawn crackers on the side for extra texture.

Tips & Variations

For extra heat, add more fresh chilli or a splash of chilli oil to the sauce.
Try substituting beef with thinly sliced chicken breast or firm tofu for a different protein option.
Using day-old cooked noodles can help prevent them from sticking when serving.

Storage

Store any leftover crispy chilli beef in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to keep the beef crispy as much as possible. Avoid microwaving for best texture.

How to Serve

A white bowl filled with three main layers: the bottom layer is a bed of yellow, cooked noodles arranged loosely but evenly; on top of the noodles is a thick, rich brown sauce mixed with dark pieces of beef and bits of red bell pepper, giving a slightly glossy and textured look; the top layer is fresh green onion slices and thin red chili rings scattered generously, adding brightness and contrast; the bowl is placed on a white marbled surface with a pair of wooden chopsticks laid beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce and ensure the sweet chilli sauce and ketchup you choose are gluten-free. Cornflour is naturally gluten-free, so the rest of the recipe remains suitable.

How do I get the beef extra crispy?

Make sure the beef strips are very thin and coated well with cornflour. Fry in plenty of hot oil without overcrowding the pan to allow the beef to crisp properly.