If you love bold flavours and irresistible texture, this crispy chilli beef recipe deserves a place in your weekly rotation. Golden, crunchy strips of sirloin are tossed in a glossy, sweet-and-spicy sauce packed with soy, chilli and ginger. The result is a dish that delivers restaurant-style flavour with surprisingly simple ingredients.

Perfect for a Friday night fakeaway or an impressive midweek dinner, this crispy shredded beef balances heat, sweetness and savoury depth in every bite.

For the Crispy Chilli Beef Recipe:

1. Crack the egg into a bowl and beat lightly. In a separate bowl, combine the cornflour, salt and black pepper. Dip each strip of steak into the egg, then coat thoroughly in the seasoned cornflour. Arrange on a plate ready for frying.
2. Place 4 tablespoons of olive oil into a large frying pan over high heat. The oil should be very hot before adding the beef.
3. Cook the beef in two batches to ensure it crisps properly. Lay half the strips into the pan individually, spreading them out.
4. Fry for approximately 5–6 minutes, turning occasionally, until deep golden brown and crisp.
5. Remove with tongs or a slotted spoon and transfer to a bowl lined with kitchen paper to absorb excess oil. Repeat with the remaining beef.
6. Once all the beef has been cooked, pour the remaining ½ tablespoon of oil into the pan and reduce the heat to medium.
7. Add the sliced onion and cook for around 2 minutes until slightly softened. Stir in the chilli, ginger and garlic, cooking briefly until fragrant.
8. Pour in the rice vinegar, soy sauce, tomato puree, caster sugar, tomato ketchup and sweet chilli sauce.
9. Increase the heat and allow the sauce to simmer for a few minutes until slightly thickened.
10. Return the crispy beef to the pan and toss well to coat. Heat through for 1–2 minutes.
11. Using a mandolin or vegetable peeler, create thin carrot ribbons. Serve the beef topped with carrot, chopped spring onions and a scattering of black sesame seeds.

Recipe provided by Robert Welch 

Charlotte Avent @acupofteaandcake

Crispy chilli beef is a popular takeaway favourite, often known as crispy shredded beef. What makes it so addictive is the contrast between crunchy fried sirloin and a sticky, tangy sauce infused with soy, chilli and sugar.

The key to achieving that signature crisp texture lies in coating the beef thoroughly in cornflour before frying in very hot oil. Cooking in batches prevents overcrowding, which helps maintain crunch rather than steaming the meat.

Why Sirloin Works Best:

Thin-cut sirloin steaks are ideal for this dish because they cook quickly while remaining tender inside. Slicing the beef into even strips ensures consistent cooking and maximum crispness.

Balancing The Sauce:

This recipe achieves depth through a combination of:

• Rice vinegar for acidity

• Dark soy sauce for umami richness

• Tomato puree and ketchup for body

• Caster sugar for sweetness

• Sweet chilli sauce for gentle heat

The result is a glossy coating that clings beautifully to each strip of beef.

Serving Suggestions:

Serve immediately for maximum crunch and pair with:

• Steamed jasmine rice

• Egg fried rice

• Stir-fried greens

• Simple noodles

For presentation, carrot ribbons and sesame seeds add colour, texture and visual appeal.