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Crispy Chili Beef

A sizzling, sweet-spicy, crunchy dish that combines traditional flavors with healthy swaps for a guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 480
Ingredients Method Notes

Ingredients
  

Beef and Coating
  • 3/4 lb thin-cut sirloin or flank steak, sliced into thin strips across the grain
  • 1 small egg, lightly beaten
  • 4 tbsp cornflour (cornstarch) for gluten-free, use tapioca starch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp white pepper (optional)
  • 3–4 tbsp avocado or sunflower oil, divided use avocado for higher smoke point and healthier fats
Vegetables
  • 1 medium onion, sliced into thin strips
  • 1 red chili, thinly sliced (discard seeds for milder heat)
  • 1 tsp minced ginger
  • 3 cloves garlic, minced
Sauce
  • 2 tbsp rice vinegar
  • 3 tbsp dark soy sauce substitute tamari or coconut aminos for gluten-free
  • 2 tbsp tomato paste
  • 2 tbsp ketchup
  • 2 tbsp sweet chili sauce (Thai-style) or use 1 tbsp honey + 1 tbsp chili sauce for a cleaner ingredient list
  • 3 tbsp caster (superfine) sugar or 2–3 tbsp maple syrup / erythritol for lower sugar
  • 1 tbsp sesame oil (optional, for aroma)
  • 1 tsp cornstarch mixed with 2 tbsp cold water (slurry to thicken, optional)
Garnish (optional)
  • to taste sliced spring onions, sesame seeds, lime wedges

Method
 

Preparation
  1. Pat the steak strips dry with paper towel. Place in a bowl and toss with the beaten egg so all strips are lightly coated.
  2. Add the cornflour, salt, black pepper, and white pepper to the bowl. Toss until the beef is evenly coated and slightly sticky. Chill for 10 minutes if you have time.
Cooking Beef
  1. Heat 3 tbsp oil in a large frying pan or wok over high heat until shimmering.
  2. Working in two batches, spread half the beef in the pan and fry, stirring only 3–4 times, until dark brown and crispy — about 5–6 minutes per batch.
  3. Transfer to a wire rack set over a tray or a plate lined with paper towels. Repeat with remaining beef, adding the last tbsp oil if needed.
Making The Sauce
  1. Discard excess oil from the pan leaving 1/2 tbsp. Reduce heat to medium and add the sliced onion. Cook for 2 minutes until slightly softened.
  2. Add the sliced chili, minced ginger, and garlic. Stir for 30 seconds until fragrant.
  3. Pour in the rice vinegar, soy sauce, tomato paste, ketchup, sweet chili sauce, and sugar (or your sweetener). Turn up the heat to let the sauce bubble and reduce for 2–3 minutes.
  4. If you prefer a thicker glaze, stir the cornstarch slurry and add it now; simmer for another 1–2 minutes until sauce thickens.
Final Assembly
  1. Return the crispy beef to the pan and toss quickly to coat in the sauce. Heat through for 1–2 minutes.
  2. Finish with a drizzle of sesame oil (if using), scatter spring onions and sesame seeds, and serve immediately with your choice of rice or noodles.

Notes

To keep the beef extra crispy: rest fried strips on a wire rack. For leftovers, re-crisp in a 200°C/400°F oven for 5–7 minutes. For a low-carb/keto version, replace sugar with erythritol and serve over cauliflower rice. Gluten-free alternatives include tamari and tapioca starch.