Description

Crispy Chilli Beef is a flavorful and spicy stir-fried dish featuring tender beef sirloin coated in a crispy flour and cornstarch batter, sautéed with vibrant bell peppers and tossed in a savory, sweet, and tangy sauce made with soy, hoisin, and sweet chili sauces. Garnished with green onions and sesame seeds, this dish delivers a perfect balance of heat and crunch in every bite, making it an ideal dinner for those who love bold Asian-inspired flavors.

Ingredients

Beef and Coating

1 pound beef sirloin, thinly sliced
1/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Cooking Oil

1/2 cup vegetable oil (for frying)

Sauce

2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar

Vegetables and Aromatics

1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced

Garnish

2 green onions, chopped
1 tablespoon sesame seeds

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Instructions

Prepare the coating: In a large bowl, combine cornstarch, all-purpose flour, salt, and black pepper. Toss and mix well to create an even coating mixture.
Coat the beef: Add the thinly sliced beef sirloin into the bowl with the coating mixture, stirring well to ensure each slice is evenly coated with the dry mixture for a crispy texture when fried.
Fry the beef: Heat vegetable oil in a large skillet over medium-high heat. Once hot, fry the coated beef slices in batches until crispy and golden brown on all sides, about 2-3 minutes per batch. Remove the beef onto paper towels to drain excess oil.
Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, sweet chili sauce, rice vinegar, and brown sugar until fully combined. Set the sauce aside.
Sauté aromatics: Carefully pour off excess oil from the skillet, leaving about 1 tablespoon in the pan. Add minced garlic and ginger to the skillet and sauté over medium heat until fragrant, about 30 seconds to 1 minute.
Cook the vegetables: Add the sliced red and green bell peppers to the skillet, stir-frying until they are tender yet crisp, about 3-4 minutes.
Combine beef and sauce: Return the crispy fried beef to the skillet with the vegetables. Pour the prepared sauce over the beef and vegetables, tossing to coat everything evenly. Cook together for an additional 2-3 minutes until the beef is well coated and heated through.
Garnish and serve: Remove from heat and garnish with chopped green onions and sesame seeds before serving to add freshness and a nutty crunch.

Notes

For extra heat, add sliced fresh chili or a pinch of red chili flakes along with the garlic and ginger.
You can substitute sirloin with flank steak or ribeye, but slice thinly against the grain for tenderness.
If preferred, vegetable oil can be replaced with peanut or canola oil for frying.
Serve this dish over steamed jasmine rice or stir-fried noodles for a complete meal.
To keep beef extra crispy, fry in small batches and avoid overcrowding the pan.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet or microwave.