Ultimate Crispy Chilli Beef: Delicious & Guilt-Free Takeout

What if I want to reduce the spiciness of the dish?
For a milder version, simply reduce the quantity of red chili or remove the seeds before slicing. Alternatively, you can swap the chili for a milder pepper variety or omit it entirely. The sauce still tastes delightful without too much heat!

Crispy Chilli Beef That Beats Takeout—Healthy & Delicious!

A healthier twist on Crispy Chilli Beef that delivers takeout flavor without the guilt. Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsTotal Time 30 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ChineseCalories: 300 Ingredients Equipment Method Nutrition Notes

Ingredients  

For the Beef Coating

• 360 g thin-cut sirloin steak or ribeye, flank, or skirt Choose lean cuts for tender, flavorful bites.
• 1 small egg Acts as a binder for the coating.
• 4 tbsp cornflour Essential for achieving that delightful crunch.
• 0.25 tsp salt Adjust to preference.
• 0.25 tsp black pepper Adjust to preference.
• 0.125 tsp white pepper Adjust to preference.

For the Cooking

• 4.5 tbsp sunflower oil Provides the cooking fat necessary for frying.
• 1 medium onion, sliced Adds sweetness and texture.

For the Sauce

• 1 red chili, finely sliced Infuses your dish with heat.
• 1 tsp minced ginger Aromatic that builds depth in flavor.
• 3 cloves garlic, minced Aromatic that builds depth in flavor.
• 2 tbsp rice vinegar Adds acidity to balance flavors.
• 3 tbsp dark soy sauce Infuses umami richness.
• 2 tbsp tomato puree Contributes body and a touch of sweetness.
• 6 tbsp caster sugar Sweetens and balances heat.
• 2 tbsp tomato ketchup Adds a hint of tang and sweetness.
• 2 tbsp sweet chili sauce Combines sweetness and spice.

Equipment

• Wok

Method 

Step-by-Step Instructions for Crispy Chilli Beef

1. In a mixing bowl, combine 360g of thin-cut sirloin steak with 1 small beaten egg, 4 tablespoons of cornflour, ¼ teaspoon of salt, ¼ teaspoon of black pepper, and ⅛ teaspoon of white pepper. Mix well. Set aside for 10 minutes.
2. Heat 3 tablespoons of sunflower oil in a wok over high heat until shimmering. Fry the beef strips in batches for 5–6 minutes or until golden brown. Transfer to a plate lined with kitchen paper.
3. Using the remaining oil in the wok, sauté the sliced medium onion for 2 minutes. Add finely sliced red chili, minced ginger, and minced garlic, stirring for about 30 seconds until fragrant.
4. Pour in rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chili sauce. Stir well and simmer for 2–3 minutes until slightly thickened.
5. Toss the crispy beef strips back into the wok until well coated in the sauce. Cook for an additional 1–2 minutes. Serve warm over jasmine rice or noodles.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 15gVitamin A: 1000IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

For the best results, serve immediately to enjoy the crunch. Adjust spiciness by varying the amount of red chili used.

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