Name: Crispy Shredded Chilli Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 400g sirloin steak, thinly sliced; 1 egg white mixed with 1 Tbsp light soy sauce; 80g cornflour with ½ tsp white pepper; Neutral frying oil; 6 Tbsp light soy sauce; 2 Tbsp rice vinegar (or apple cider vinegar); 4 Tbsp sweet chilli sauce; 4 Tbsp sugar; 1 medium onion, sliced; 2 tsp grated ginger; 2 garlic cloves, crushed; 2 red chillis, finely chopped; Toasted sesame seeds; Chopped spring onions

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If you’ve ever craved the blissful crunch and sweet-heat tingle of takeaway style Crispy Shredded Chilli Beef, you’re in for an absolute treat. This irresistible dish pairs ultra-thin slivers of steak—fried to golden perfection—with a sticky, addictive sauce, aromatic veggies, and a sprinkle of sesame and spring onions. Whether you’re looking to wow your family, impress friends, or simply brighten your weeknight table, this homemade version delivers all the flavor, texture, and drama of your favorite Chinese restaurant meal, but with the comfort (and fun!) of your own kitchen.

Crispy Shredded Chilli Beef Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on just a handful of carefully chosen ingredients, each one essential to achieving that signature balance of sweetness, spice, and crisp. Taking a few moments to select quality steak and fresh aromatics truly pays off in the final show-stopping flavor and glorious crunch.

Sirloin steak (400 g, thinly sliced): Freeze for a short time before slicing for neat, thin strips with maximum crispiness.
Egg white mixed with light soy sauce (1 egg white + 1 Tbsp): Acts as the glue, ensuring every piece of beef hugs its crunchy coating.
Cornflour with white pepper (80 g cornflour + ½ tsp white pepper): The secret crisp-maker; white pepper lends a gentle warmth.
Neutral frying oil: Use a high smoke point oil like sunflower or canola—this helps the beef get extra crunchy without smoking up your kitchen.
Light soy sauce (6 Tbsp for sauce): Brings deep umami and gorgeous color to the sticky glaze.
Rice vinegar or apple cider vinegar (2 Tbsp): Lifts the sauce with a perfect pop of tang.
Sweet chilli sauce (4 Tbsp): Adds both sweetness and that gentle, crowd-pleasing kick.
Sugar (4 Tbsp): Caramelizes for glossy, sticky, crave-worthy strands.
Medium onion (1, sliced): Becomes sweet and tender, with just enough bite to balance the dish.
Grated ginger (2 tsp): Fresh ginger zings through for aromatic warmth.
Garlic cloves (2, crushed): Adds bold savory depth to the sauce.
Red chillis (2, finely chopped): Turn up the heat, adjust to your preferred spice level.
Toasted sesame seeds (optional): A nutty sprinkle for crunch and visual flair.
Chopped spring onions (optional): Brings a fresh, peppery finish that brightens every bite.

How to Make Crispy Shredded Chilli Beef

Step 1: Slice the Beef

The first secret to sensational Crispy Shredded Chilli Beef is all in the slicing. Start with cold sirloin and a sharp knife—slicing thinly against the grain gives you tender, quick-cooking strips that hold up beautifully to frying. Don’t rush this step; the thinner you slice, the nicer the crunch later!

Step 2: Marinate and Dredge

Whisk an egg white with a tablespoon of soy sauce, then plunge each beef strip into the mixture. This not only seasons the beef but also acts as a sticky base for the flour. Next, dredge each piece in a mixture of cornflour and white pepper, tapping off excess. This simple coating is what gives your beef its addictively crispy shell—don’t skip or overcrowd during this step or you’ll sacrifice texture!

Step 3: Fry Until Golden and Crispy

Heat a generous amount of neutral oil in a deep frying pan or wok until it’s shimmering hot (almost smoking). Fry the beef in small batches, about one to two minutes per side, until gloriously golden and crisp. Drain on paper towels and resist the urge to snack on the lot—these little shards of flavor are tempting even before the sauce!

Step 4: Stir-Fry Aromatics

Pour off excess oil, leaving just a touch for flavor. Toss in your sliced onion and give it a stir-fry until translucent and soft. Now add the chopped chillis, crushed garlic, and grated ginger, sizzling them for a minute or two. The kitchen will smell incredible! This fragrant base forms the aromatic heart of authentic Crispy Shredded Chilli Beef.

Step 5: Make the Sticky Sauce

With your aromatics softened, pour in the sauce ingredients: light soy, vinegar, sweet chilli sauce, and sugar. Let it bubble for a few moments until glossy and thick. The sugar will caramelize and the vinegar will lift everything, creating a perfect sticky glaze to coat the beef.

Step 6: Toss and Serve

Tip the crispy beef strips back into the pan, tossing gently to ensure they’re thoroughly coated in sauce and mixed with aromatics. Serve immediately, showered with toasted sesame seeds and spring onions for the ultimate visually stunning, flavor-packed finish.

How to Serve Crispy Shredded Chilli Beef

Garnishes

The classic finishing touches for Crispy Shredded Chilli Beef are a handful of toasted sesame seeds and a generous scatter of chopped spring onions. These not only add color and crunch but deliver an extra layer of nutty and fresh zip that completes every bite. If you want to go even fancier, toss on a few chopped fresh chillis for a little more heat and drama.

Side Dishes

This dish is a superstar on its own, but it loves good company. Serve alongside fluffy jasmine rice or with quick-fried noodles for that nostalgic takeaway vibe. For balance, add a plate of steamed greens or a simple cucumber salad—the cool, crisp veggies help temper the rich, saucy crunch of the beef.

Creative Ways to Present

Why not give your Crispy Shredded Chilli Beef a little extra flair? Try serving it in lettuce cups for a fun, finger-food vibe, or pile it high atop a platter for a gather-round-and-share moment. It’s also stunning as part of a larger homemade Chinese feast next to dishes like stir-fried broccoli or bao buns. However you plate it, this dish is made to impress.

Make Ahead and Storage

Storing Leftovers

If you somehow have any leftovers (it’s rare!), let your Crispy Shredded Chilli Beef cool completely before popping it into an airtight container. Store in the fridge for up to two days. The texture does soften a bit, but the big, bold flavors stick around beautifully.

Freezing

Freezing is possible, but keep in mind you’ll lose most of that signature crispness. To freeze, arrange cooled beef strips in a single layer on a tray, freeze until hard, then transfer to a ziplock bag. Freeze for up to a month. Thaw overnight in the fridge before reheating for best results.

Reheating

Bring your Crispy Shredded Chilli Beef back to life in a hot oven or air-fryer for just a few minutes—this helps revive some of that crunch. If using a microwave, the beef will get softer, but the punchy flavor of the sauce still makes it worthwhile. For ultimate results, enjoy fresh from the pan whenever possible!

FAQs

Can I use a different cut of beef?

Absolutely! While sirloin is ideal for its tenderness and quick-cook properties, flank steak or rump can also work if sliced thinly against the grain. Just take care not to overcook, as thinner strips cook lightning fast.

Is this dish very spicy?

Crispy Shredded Chilli Beef has a gentle warmth from the fresh chillis and sweet chilli sauce, but you can easily dial it up or down. For more heat, add extra chilli or even a pinch of chilli flakes. For less, use just one mild chilli and tame the sweet chilli sauce with a splash more sugar.

What oil is best for frying?

A neutral oil with a high smoke point (like sunflower, canola, or groundnut) is the best choice. These oils allow you to fry at high heat for maximum crunch without smoking or imparting any unwanted flavors.

Can I make Crispy Shredded Chilli Beef gluten free?

Yes! Swap out the soy sauce for a gluten-free version and double-check that your cornflour is certified gluten free. The result will be just as irresistible, still boasting that signature crispy finish.

Why did my beef go soggy?

The culprit is usually overcrowding the pan or letting the beef sit too long before serving. Always fry in small batches so each piece has plenty of sizzling space, and toss with sauce right before plating for peak crispiness.

Final Thoughts

If you love bold flavors and crave that unbeatable crunch, you’ll adore making Crispy Shredded Chilli Beef at home. Every bite bursts with sweetness, heat, and savory satisfaction, and nothing beats serving restaurant-worthy results from your own kitchen. Gather your ingredients, grab a wok, and let this fabulous dish steal the show at your next meal!

Crispy Shredded Chilli Beef Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make delicious Crispy Shredded Chilli Beef at home with this easy recipe. Thinly sliced sirloin steak is coated in a crispy cornflour batter, then stir-fried with a flavorful sweet and spicy sauce. Perfect for a Chinese takeaway-style meal!

Ingredients

Scale

For the Beef:

400g sirloin steak, thinly sliced
1 egg white mixed with 1 Tbsp light soy sauce
80g cornflour with ½ tsp white pepper
Neutral frying oil

For the Sauce:

6 Tbsp light soy sauce
2 Tbsp rice vinegar (or apple cider vinegar)
4 Tbsp sweet chilli sauce
4 Tbsp sugar

Aromatics:

1 medium onion, sliced
2 tsp grated ginger
2 garlic cloves, crushed
2 red chillis, finely chopped

Optional Toppings:

Toasted sesame seeds
Chopped spring onions

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Instructions

Prepare the Beef: Slice the steak thinly against the grain. Coat each strip in egg white and soy sauce, then dredge in cornflour mixed with white pepper.
Fry the Beef: Heat oil in a pan and fry beef strips until crispy and golden, about 1–2 minutes per side. Set aside.
Make the Sauce: Stir-fry onion until translucent, then add ginger, garlic, and chilli. Pour in soy sauce, vinegar, sweet chilli sauce, and sugar. Add the beef back to the pan and toss to coat.
Serve: Top with sesame seeds and spring onions. Enjoy immediately!