25-Min Crispy Chili Beef Recipe
Crispy Chili Beef is a Chinese takeout-style dish with tender strips of beef fried until crispy and tossed in a sweet, savory, and mildly spicy sauce.
Ingredients
For the beef
- 1½ pounds eye of round steak
- Pinch of of salt
- 1 egg white
- 1 tablespoon Shaoxing wine, or other cooking wine
- Pinch of white pepper
- Pinch of baking soda
- ½ cup cornstarch
- 4 cups cooking oil, for frying (high-smoking-point oil)
For the sauce
- 5 tablespoons sweet chili sauce
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
For the stir-fry
- 1 tablespoon cooking oil, high-smoking-point oil
- ½ onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 stalks scallions
Instructions
- To prepare the beef, slice the beef into thin strips. In a bowl, add the beef and sprinkle in the salt, then mix well. Add the egg white, Shaoxing wine, white pepper, and baking soda, then mix until evenly coated. Let the beef marinate while preparing the other ingredients.
- To make the sauce, in a small bowl, whisk together the sweet chili sauce, ketchup, soy sauce, rice vinegar, and sugar.
- To coat the beef, coat the marinated beef evenly with the cornstarch.
- To fry the beef, heat the cooking oil in a pot over high heat to 350°F (177°C). Fry the beef in batches for about 2 minutes, until lightly golden, then remove and drain.
- To refry the beef, increase the oil temperature to 375°F (191°C). Return the beef to the oil and fry again for about 1 minute, until golden and crispy. Drain well.
- To stir-fry and serve, in a wok over high heat, add the cooking oil. Stir-fry the onion and red bell pepper for about 20 seconds, until fragrant. Pour in the sauce and bring to a quick simmer. Add the fried beef and toss quickly to coat. Add the scallions and serve immediately.
Video
Notes
• Slice against the grain: Cutting the beef across the muscle fibers keeps it tender after frying.
• Marinate in the right order: Add salt first, then mix in the egg white, Shaoxing wine, white pepper, and baking soda to evenly coat and tenderize the beef.
• Coat evenly with cornstarch: A light, even coating helps create a crisp crust without becoming heavy.
• Control oil temperature: Fry at 350°F (177°C) first to cook the beef, then at 375°F (191°C) to crisp it up.
• Double fry for crunch: The first fry cooks the beef, while the second fry removes moisture and creates that signature crispy texture.
• Toss quickly in sauce: Add the beef and toss briefly so it stays crispy and doesn’t absorb too much sauce.
• Serve immediately: This dish is best enjoyed right away while the coating is still light and crunchy.
• Protein swap: This method also works well with chicken, shrimp, or tofu, adjusting cooking time as needed.