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Crispy chilli beef recipe

Crispy chilli beef recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

My favourite from the Chinese takeaway. Really easy and tastes great.


Somerset, England, UK

112 people made this

IngredientsServes: 4

  • vegetable oil for deep frying
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cornflour
  • 150g beef frying steak, thinly sliced into strips
  • 1 carrot, shredded
  • 1 spring onion, shredded
  • 2 garlic cloves, finely chopped
  • 1 red chilli, shredded
  • 2 teaspoons sugar
  • 2 tablespoons white rice vinegar
  • 2 tablespoons sweet chilli dipping sauce
  • 1 dash light soy sauce

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Heat the oil to 180 degrees C in a deep wok, saucepan or a deep fryer.
  2. Combine eggs, salt and cornflour, then use to coat the beef strips.
  3. Deep fry the beef strips, taking care to add them to the pan one by one. Don't stir them for 10 seconds, then stir to ensure they don't stick together. Cook for 6 to 7 minutes until brown and crispy. Remove and drain on kitchen paper.
  4. Add some of the oil from frying to a clean wok over medium high heat. Stir fry the carrot, spring onion, garlic and chilli. Add the sugar, white rice vinegar, sweet chilli sauce and soy sauce and mix together. Finally add the beef and toss together just to heat through.
  5. Serve straightaway. Goes well with sticky white rice.

Tip

If your meat is frozen slice it with a sharp knife before it has defrosted too much and you can slice it much more finely. The finer the slice the better the result.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (12)

Just made this for dinner..definitely as good as any takeaway, and you know what's in it! Easy to make and so tasty. If you like a bit more sauce, add some water and then a bit of cornflour dissolved in water to thicken it.-01 Mar 2014

So easy to prepare and cook. Went down a treat with family.-27 Jan 2013


Crispy dragon beef with cashews

Crispy dragon beef is made with strips of tender rump steak, pan-fried until crispy, and smothered in a sweet sticky sauce which has been spiced up with chilli. Cashew nuts add crunch, and green beans provide the veggie element so all you will need to serve with this delicious dragon beef with cashews is a bowl of Chinese fried rice or soft noodles.

**As an Amazon affiliate, I earn from qualifying purchases.**


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Recipe Summary

  • ¼ cup cornstarch
  • ¼ tablespoon salt
  • black pepper
  • 12 ounces flank steak, thinly sliced
  • 1 quart oil for frying
  • 4 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • ½ tablespoon rice wine
  • 1 ½ tablespoons honey
  • 7 tablespoons granulated sugar
  • ½ tablespoon chile paste
  • ¼ cup water
  • 3 tablespoons chopped fresh ginger root
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, chopped
  • ¼ cup sliced onion
  • ¼ cup diced red bell pepper

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.

Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.

In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.

Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.


Crispy Sesame Beef

Yield: 4 servings

prep time: 20 minutes

cook time: 10 minutes

total time: 30 minutes

Restaurant-quality, amazingly crispy beef made in just 30 min with less oil – you won’t even be able to tell the difference!

Ingredients:

  • 1 cup peanut oil
  • 1 pound sirloin steak, sliced into thin strips
  • 4 tablespoons cornstarch, divided

For the sauce

  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced

Directions:

  1. Heat peanut oil in a large stockpot or Dutch oven over medium heat.
  2. In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 tablespoons cornstarch before adding to the stockpot.
  3. Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate.
  4. In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine.
  5. Serve immediately, garnished with sesame seeds and green onion, if desired.

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Recipe Summary

  • 1 ½ pounds beef top sirloin, thinly sliced
  • ⅓ cup white sugar
  • ⅓ cup rice wine vinegar
  • 2 tablespoons frozen orange juice concentrate
  • 1 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 cup long grain rice
  • 2 cups water
  • ¼ cup cornstarch
  • 2 teaspoons orange zest
  • 3 tablespoons grated fresh ginger
  • 1 ½ tablespoons minced garlic
  • 8 broccoli florets, lightly steamed or blanched
  • 2 cups oil for frying

Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.

Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.

Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown set aside. Drain all of the oil from the wok except about 1 tablespoon.

Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.


  • 150g Beef Frying Steak
  • 2 Eggs, beaten
  • 1/2 tsp. Salt
  • 1 1/2 tbsp. Cornflour
  • 2 tsp. Runny Honey
  • 2 tbsp. White Rice Vinegar
  • 2 tbsp. Sweet Chilli Sauce
  • Splash Light Soy Sauce
  • 1/2 Garlic Clove, crushed
  • 1 Red Chilli, finely sliced
  • 1 Carrot, grated
  • 1 Spring Onion, finely sliced
  • Vegetable Oil, for deep frying

First, slice the beef into thin strips, about 1cm thick.

Mix the eggs, salt and cornflour together and coat the beef strips with the mixture.

Heat the vegetable oil to around 180c, then add the beef strips to deep-fry. Once cooked, carefully add them to a wok or frying pan one at a time.

After approx. 10 seconds, stir the pieces so that they don&rsquot stick together. Cook for approx. 7 minutes or until brown and crispy. Remove them from the wok/frying pan and drain away the excess oil.

Using some of the vegetable oil from your frying, fry the garlic, chilli, carrot and spring onion.

Finally, add the honey, white rice vinegar, light soy sauce, sweet chilli sauce and beef to the wok/frying pan and toss everything together.


Crispy chilli beef recipe

When it comes to ordering a Chinese take away, my first port of call is some crispy shredded chilli beef. One day we picked up some beef strips from the supermarket reduction shelves and I thought I would give it a try. I have amended recipes I have found online to make this perfect for our tastes, so here is my crispy chilli beef recipe.

It is quicker for me to make this crispy chilli beef recipe than it is to drive to our nearest Chinese takeaway and back. We have it most weeks because it feels like a real treat without breaking the bank. There is the initial outlay to get all the spices and condiments, but they last for ages.

Not gonna lie, when I make this instead of getting a Chinese then I transfer £20 into our savings.

I just want to take a moment to talk about the beef shape that I use. Buying beef strips is probably one of the most expensive ways to buy the beef for this recipe, so I use diced beef. The flavour combination is there, but you won’t get it like crispy shredded beef you get from your local Chinese takeaway.