Crispy Chilli Beef

An underrated takeout dish that’s achievable at home.

2-3 servings
45 min
Ethan Chlebowski

Ingredients

The beef

  • Steak of choice
    400 g~ 1 lb
  • Eggs, beaten
    1
  • Cornstarch
    enough to coat~40 g
  • Sesame Oil
    a spoonful10 g
  • Light soy sauce
    a splash5 g
  • Salt
    a sprinkle3 g
  • White pepper
    a sprinkle2 g
  • MSG
    a sprinkle1 g
  • Neutral oil
    for frying

The aromatics

  • Chile pepper of choice, sliced
    to taste
  • Garlic, minced
    2-3 cloves
  • Fresh ginger, minced
    1" knob

The stir fry sauce

  • Ketchup
    50 g1 part
  • Vinegar
    50 g1 part
  • Honey
    50 g1 part
  • Light soy sauce
    20 g~1/2 part
  • Dark Soy Sauce
    10 g

Serving options

  • Cooked rice
  • Cilantro
    for garnish
  • Chile flakes
    to taste

Method

Step 1: Start the rice and make the sauce

Start your rice first so it’s ready by the time the beef finishes.

Mix together all sauce ingredients until smooth and fully combined. Taste and adjust if needed.

Step 2: Prep the beef

Thinly slice your cut of beef across the grain into bite-sized pieces. In a large bowl, combine with beaten egg, salt, soy sauce, sesame oil, pepper, and MSG.

Mix thoroughly until the beef is evenly coated and sticky. Toss with a few spoonfuls of cornstarch, adding more as needed to coat most of the pieces.

Some dry spots and some wet spots will form, which is exactly what you want — this uneven texture will create crispy, craggly edges when fried.

Step 3: Fry the beef

Fill a wok or pan with an inch or two of neutral oil. Heat over medium-high flame until the oil reaches 350°F/176°C.

In batches, the pieces for 3-5 minutes or until crispy and cooked through. Don’t overcrowd the pan — only fry as many pieces as can stay submerged in one layer.

Drain on a wire rack or paper towel, and repeat with any remaining beef.

Step 4: Sauté aromatics

Pour off most of the frying oil from the wok or pan, leaving a thin layer to build the rest of the dish.

Keep the heat on medium-high, and toss in the peppers, garlic, and ginger. for about 1 minute until fragrant.

Step 5: Add sauce & beef

Next, add in your sauce and let it come to a and begin to . It’ll thicken pretty quickly and start to .

At this point, return the cooked beef to the sauce and mix until everything is evenly coated & the sauce clings to each piece.

Step 6: Plate & serve

Serve the sauced beef over rice and optionally garnish with cilantro and/or chili flakes for more heat.

“You can cook the beef in the time it takes to wait on your rice cooker. The sauce is a great opportunity to use up leftover bottles. You can follow what I did, or substitute other condiments to form the sweet, sour, salty, and umami flavor profile. Just taste and adjust until you’re happy with the flavor.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

BEEF & SAUCE
Calories1360
117g
39g
88g

Show macros split into…

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Recommended: 3 servings

FAQ

What kind of beef should I use for this recipe?

You can use almost any beef cut as long as you slice it thinly across the grain into bite-sized pieces. I used chuck roast, but any steak like ribeye, flank, skirt, flatiron, sirloin, or even roasts like top round could work well.

The egg/cornstarch marinade process helps further tenderize the slices.

What substitutions could I make with the sauce?

Think in ratios, not exact ingredients. You’re aiming for:

  • 1 part tomato base

  • 1 part

  • 1 part

  • 1/2 part /

Substitution ideas:

  • Tomato: ketchup → tomato paste + water

  • Sweet: honey → sugar, brown sugar, hoisin, sweet chili sauce

  • Sour: vinegar → black vinegar, rice vinegar, lime juice

  • Umami: soy sauce → tamari, fish sauce, or a mix

As long as you keep that rough balance and dial in by taste, the sauce will work.

What kind of chile pepper should I use?

It depends on your preference. For mild to medium heat, bell pepper, jalapeños, or fresnos work really well and add good color.

For more heat, try bird’s eye chilies or Thai chilies.