I’ve made this crispy chili beef more times than I can count — thin, well-coated strips of beef flash-fried until crackly, then tossed in a sticky, garlicky chili sauce. It’s the kind of weeknight meal that feels special without demanding hours in the kitchen. Whether you want something spicy for dinner, a crowd-pleasing main for friends, or a quick takeout-style swap at home, this recipe hits the mark.
Why you’ll love this dish
Crispy Chili Beef pairs textures and flavors you crave: crisp, golden edges from the cornstarch coating and a glossy, savory-sweet sauce that clings to every bite. It’s fast (most of the work is prep), flexible for heat levels, and easy to scale for two or twelve.
“This tastes like restaurant-style fried beef at home — crunchy, sticky, and addictive.” — a regular on my dinner rotation
Reasons to try it now:
- Fast midweek dinner: active time about 20–25 minutes.
- Minimal pantry staples: soy, honey, cornstarch, and chili do most of the work.
- Customizable heat: use fewer chilies for mild, more for a serious kick.
- Great for dinner parties: double the batch and serve family-style.
If you like experimenting with flavors, you might also enjoy a rich dessert afterward — try a twist on pumpkin with this bourbon brûlée pumpkin pie.
Step-by-step overview
This dish comes together in seven clear phases so you know what to expect before you start:
- Slice the beef thinly across the grain for tenderness.
- Toss beef with cornstarch, salt, and pepper — this creates the crisp coating.
- Heat a neutral oil until shimmering.
- Fry beef in batches until golden and crunchy.
- Sauté garlic and chilies briefly, then add soy, honey, and sesame oil to make the sauce.
- Return the beef to the pan and toss until every piece is coated.
- Garnish and serve immediately.
Expect about 20–30 minutes from start to finish when your mise en place is ready.
Key Ingredients
- 500 g beef (filet mignon or rump/hip steak works well) — trim fat and slice thinly.
- 2–3 tablespoons cornstarch (maize starch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2–3 tablespoons neutral oil (peanut or vegetable oil is ideal)
- 2–3 garlic cloves, finely chopped
- 2–3 red chilies, finely chopped (adjust to taste)
- 3–4 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Fresh coriander (cilantro) for garnish
- Spring onions, sliced (optional)
Notes and substitutions:
- Cornstarch creates the crisp; you can use potato starch for a slightly different crispness.
- For a gluten-free version use tamari instead of soy sauce.
- If you prefer less sugar, replace honey with 1 tablespoon rice vinegar plus a pinch of sweetener.
A final pantry inspiration: if you’re planning a full menu, this contrasts beautifully with something bright and tart like this cranberry orange curd tart for dessert.
Directions to follow
- Slice the beef: Cut the beef into very thin strips. Slice across the grain to keep the meat tender.
- Season and coat: Place the strips in a bowl. Add salt, pepper, and cornstarch. Toss until every piece is evenly coated.
- Heat the oil: Warm a large skillet or wok over medium-high heat. Add 2–3 tablespoons of oil and let it get hot but not smoking.
- Fry the beef: Add the beef in a single layer in batches. Don’t overcrowd the pan. Fry each batch 3–4 minutes until golden and crisp. Transfer to a plate lined with paper towel.
- Make the sauce: Reduce heat slightly. In the same pan, add garlic and chilies and sauté 30–45 seconds until fragrant. Pour in soy sauce, honey, and sesame oil. Stir to combine and let the sauce bubble for 20–30 seconds so it thickens slightly.
- Combine: Return the crispy beef to the pan. Toss quickly to coat all pieces in the sauce and warm through — about 1 minute.
- Serve: Transfer to a serving plate, garnish with fresh coriander and spring onions if using. Serve immediately.
Best ways to enjoy it
Serving ideas:
- Over steamed jasmine or basmati rice for a classic pairing.
- With fried rice or simple garlic noodles for more texture.
- Wrapped in lettuce leaves with extra herbs for a low-carb option and crunchy contrast.
- As part of a sharing platter with cucumber salad, pickled carrots, and steamed dumplings.
Pair this dish with a crisp lager, jasmine tea, or a simple cucumber and rice vinegar salad to cut through the richness. For another savory main idea, try matching an herby roast like these chimichurri chicken thighs with your sides.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
- Freezing: You can freeze cooked beef in a freezer-safe container for up to 2 months. Expect some textural softening after freezing.
- Reheating: For the best crispness, reheat in a hot skillet with a splash of oil for 2–4 minutes. Microwaving is faster but will soften the crust; if microwaving, finish in a hot pan briefly to restore some crisp.
- Food safety: Cool leftovers quickly (within 2 hours) and refrigerate. Reheat to at least 74°C (165°F) before serving.
Pro chef tips
- Slice thin and chill: Partially freeze the beef for 20 minutes before slicing; it makes very thin, even slices easier.
- Don’t crowd the pan: Overcrowding traps steam and prevents crisping. Fry in batches for the best texture.
- Dry the beef: Pat the strips dry before dredging in cornstarch — less moisture equals better crunch.
- Control the heat: Keep the pan hot enough to brown quickly but not so hot that the oil smokes. Adjust burner heat between batches.
- Sauce finish: If the sauce is too thin, let it reduce a little longer or mix 1/2 teaspoon cornstarch with 1 tablespoon water and stir in to thicken quickly.
For inspiration on plating and finishing touches from other home cooks, check this seasonal dessert that balances sweet and tart notes: bourbon brûlée pumpkin pie.
Recipe variations
- Spicy-sweet: Add 1 tablespoon chili garlic sauce or Sriracha to the sauce for extra heat.
- Sticky orange beef: Swap honey for orange marmalade and add a tablespoon of rice vinegar.
- Vegetarian swap: Use thick slices of king oyster mushrooms or fried tofu coated in cornstarch for similar crispiness.
- Sichuan-style: Toss in a teaspoon of Sichuan peppercorns when frying garlic for a numbing, aromatic finish.
- Nutty crunch: Sprinkle toasted sesame seeds and crushed roasted peanuts when serving.
Common questions
Q: Can I use another cut of beef?
A: Yes. Tender cuts like filet or sirloin work best for quick frying. Hanger or rump/hip steak provides good flavor but slice thinly across the grain.
Q: How long will leftovers stay good?
A: Stored in the fridge in an airtight container, leftovers are best eaten within 3 days. Freeze only if you don’t plan to eat them within that window.
Q: Can I make the sauce ahead of time?
A: Yes. Prepare the sauce and keep it chilled up to 2 days. Warm it in the pan and toss with freshly fried beef for the best texture.
Q: My beef wasn’t very crispy — what went wrong?
A: Most likely the pan was overcrowded or the beef was too wet before cornstarch. Fry in small batches and pat beef dry before coating.
Q: Is sesame oil only for flavor?
A: Mostly yes — sesame oil adds a toasted aroma and should be added at the end or in small amounts to preserve its fragrance.
Conclusion
Crispy Chili Beef is an easy way to get restaurant-style results at home: crunchy, saucy, and quick. If you’re planning a whole menu, this dish pairs well with simple sides and bold desserts — and sometimes a little culinary inspiration from outside the recipe helps shape the meal. For a playful appetizer idea, check out this inventive stuffed mushroom recipe: Stuffed Mushroom Eyeballs: An Amazing Ultimate Recipe. If you’re dining out for inspiration, see reviews of a Thai spot that nails sweet-savory flavors here: BAAN THAI, Düsseldorf – Altstadt – Restaurant Reviews.
Enjoy the crunch — and don’t forget the coriander.
Crispy Chili Beef
Ingredients
Beef and Coating
- 500 g beef (filet mignon or rump/hip steak) Trim fat and slice thinly.
- 2–3 tablespoons cornstarch (maize starch) Creates the crispy coating.
- 1 teaspoon salt
- 1 teaspoon black pepper
Cooking Ingredients
- 2–3 tablespoons neutral oil (peanut or vegetable oil) For frying.
- 2–3 cloves garlic, finely chopped
Sauce Ingredients
- 3–4 tablespoons soy sauce Use tamari for gluten-free.
- 1 tablespoon honey Can be replaced with rice vinegar and sweetener for less sugar.
- 1 teaspoon sesame oil Add at the end for flavor.
Garnish
- to taste fresh coriander (cilantro) For garnish.
- to taste spring onions, sliced Optional for garnish.
Instructions
Preparation
- Slice the beef into very thin strips across the grain to keep it tender.
- In a bowl, toss the strips of beef with salt, pepper, and cornstarch until evenly coated.
Cooking
- Heat a large skillet or wok over medium-high heat and add 2–3 tablespoons of oil.
- Add the beef in a single layer in batches, frying each batch for 3–4 minutes until golden and crisp. Transfer to a plate lined with paper towel.
- In the same pan, lower the heat slightly, add garlic and chilies, and sauté for 30–45 seconds until fragrant.
- Pour in the soy sauce, honey, and sesame oil, stirring to combine. Let the sauce bubble for 20–30 seconds to thicken.
- Return the crispy beef to the pan and quickly toss until coated and warmed through, about 1 minute.
- Transfer to a serving plate, garnish with fresh coriander and spring onions, and serve immediately.
