This Crispy Chilli Beef with Sweet Chilli Sauce is the perfect combination of crispy, sticky, and spicy-sweet. Thin strips of beef are coated and fried until golden and crunchy, then tossed in a glossy sweet chilli sauce that clings to every bite. It’s my go-to when I want something bold, flavorful, and way better than takeout—right from my own kitchen.
Why You’ll Love This Recipe
I love this recipe because it’s fast, fun, and totally delivers on flavor. The beef gets irresistibly crispy, and the sweet chilli sauce gives just the right balance of heat and sweetness. It’s a fantastic dish for weeknight dinners, date night, or anytime I want to impress with something a little special. I serve it over rice or noodles and it’s always a hit.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crispy beef:
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Flank steak or sirloin, thinly sliced
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Cornstarch
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Salt
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Black pepper
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Oil for frying
For the sweet chilli sauce:
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Sweet chilli sauce (store-bought or homemade)
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Soy sauce
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Garlic, minced
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Ginger, grated
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Rice vinegar or lime juice
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Brown sugar or honey (optional for extra sweetness)
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Red chilli flakes or fresh red chilli (optional, for extra heat)
For serving:
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Cooked rice or noodles
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Green onions, sliced
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Sesame seeds (optional)
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Bell peppers or carrots (optional, for crunch and color)
directions
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I start by tossing the thin beef slices in cornstarch, salt, and pepper until well coated.
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I heat oil in a wok or deep skillet and fry the beef in batches until golden and crisp, then transfer it to paper towels to drain.
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In a clean skillet, I heat a splash of oil and sauté the garlic and ginger until fragrant.
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I add the sweet chilli sauce, soy sauce, vinegar or lime juice, and a bit of brown sugar or honey if I want a thicker, richer glaze.
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I stir in chilli flakes or fresh chilli if I want to dial up the heat.
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I add the crispy beef to the sauce and toss quickly to coat everything evenly.
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I serve it immediately over rice or noodles, topped with green onions and sesame seeds.
Servings and timing
This recipe serves 4. It takes about 15 minutes to prep and 20 minutes to cook, making it ready in around 35 minutes.
Variations
Sometimes I add bell peppers, carrots, or snow peas to the sauce for extra texture and color. I’ve also used chicken strips or tofu for a different protein. If I want it less sweet, I reduce the sweet chilli sauce and add more soy or vinegar to balance it.
storage/reheating
I store leftovers in the fridge for up to 3 days. The beef won’t stay as crispy, but the flavor is still fantastic. I reheat it in a hot skillet to get a bit of texture back or in the microwave for convenience. I store the rice or noodles separately if I’ve made a bigger batch.
FAQs
Can I bake the beef instead of frying?
Yes. I coat the beef well in cornstarch, lay it on a baking rack over a sheet tray, and bake at 425°F (220°C) for 20–25 minutes, flipping once. It’s not as crisp as frying, but still very tasty.
Can I make it gluten-free?
Yes. I use gluten-free soy sauce (tamari) and check that the sweet chilli sauce is gluten-free as well.
What cut of beef is best?
Flank steak or sirloin works best—they’re tender, flavorful, and easy to slice thinly.
How do I get the beef really crispy?
I pat the beef dry before coating, use enough cornstarch, and fry in small batches in hot oil so the pieces crisp quickly without steaming.
Can I make it ahead?
I prep the beef and sauce separately, then fry and toss them together just before serving for the best texture.
Conclusion
This Crispy Chilli Beef with Sweet Chilli Sauce is everything I love in a quick, crave-worthy dish—crunchy, saucy, and bursting with flavor. It’s easy to make, endlessly adaptable, and always satisfying whether I’m serving it over rice, noodles, or eating it straight from the pan. It’s my go-to when I want something bold and better than takeout in less than 40 minutes.
Print
Crispy Chilli Beef (with Sweet Chilli)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Halal
Description
Crispy Chilli Beef with Sweet Chilli Sauce is a bold and flavorful dish featuring golden-fried beef tossed in a sticky, spicy-sweet glaze. It’s quick to make and perfect for a weeknight dinner or fakeaway treat.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying
- 1/2 cup sweet chilli sauce (store-bought or homemade)
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp rice vinegar or lime juice
- 1 tbsp brown sugar or honey (optional)
- 1/2 tsp red chilli flakes or 1 fresh red chilli, chopped (optional)
- 2 cups cooked rice or noodles
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
- 1 cup bell peppers or carrots, thinly sliced (optional)
Instructions
- Toss beef slices in cornstarch, salt, and pepper until well coated.
- Heat oil in a wok or deep skillet. Fry beef in batches until golden and crispy. Drain on paper towels.
- In a clean skillet, heat a splash of oil. Sauté garlic and ginger until fragrant.
- Add sweet chilli sauce, soy sauce, vinegar or lime juice, and brown sugar or honey if using.
- Stir in chilli flakes or fresh chilli if desired.
- Add crispy beef to the sauce and toss to coat evenly.
- Serve immediately over rice or noodles, topped with green onions and sesame seeds.
Notes
- Add bell peppers, carrots, or snow peas for extra crunch and color.
- Substitute chicken strips or tofu for a different protein.
- Adjust sauce sweetness with more vinegar or soy if desired.
- Bake beef at 425°F (220°C) for 20–25 minutes as a lighter option.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 12g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg
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