30-Minute Chinese Crispy Beef
Crispy beef is a favorite on Chinese takeout menus. Enjoy super crispy beef coated in a sweet, tangy and sticky glaze with fresh chili! This easy recipe gets your Asian dinner ready in just 30 minutes.
“OMG! This is my new signature dish. I absolutely loved it and so did my family. They said it was better than our favourite Chinese restaurant version. Wow!!”
Ruth
We don’t often get Chinese takeout, but crispy beef is a must-have, along with Mapo tofu and Kung Pao Chicken. My family and I love it.
Enjoy crispy, chewy beef strips in a sweet, tangy glaze with fresh red chili, served with hot steamed rice. It’s so good, everyone hurries to the dinner table. Believe it or not, making this restaurant-style crispy beef at home is easy.
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Originally from Sichuan cuisine, crispy beef (or crispy chili beef) features beef strips fried in hot oil and coated in a sweet and sticky glaze. The flavor is rich but not overpowering or overly spicy.
Forget takeout—whip up this crispy chili beef at home with simple pantry ingredients in less than 30 minutes. Your loved ones will definitely thank you.
Ingredients Needed
Most ingredients, including sweet chili sauce, can be found at a local grocery store. If not available, you can also find them at any Asian grocery store or online.
For beef, I recommend using steak quality beef, like strip-loin or top sirloin. The tenderness of the beef will maintain texture and juiciness even after the double frying. I personally like about a 3/8-inch (1 cm) thickness, but you can make it into thin strips or strips like shredded beef if you wish. It’s personal preference.
The sauce is made of combination of soy sauce, honey, sweet chili sauce, rice vinegar, garlic, and cornstarch. A sweet, tangy and sticky glaze will quickly form once it is added to the hot pan.
How to make Chinese crispy beef
Prepare the Beef
Slice and marinate the beef. Slice beef into thick strips with a knife, about 1 cm or 3/8-inch thick (or whatever thickness you desire). Toss beef strips with soy sauce and 2 tablespoons of cornstarch in a large bowl; set aside.
Note: After a few minutes, you might notice that the beef and cornstarch are clumping together – Don’t worry! You will coat them again with cornstarch before frying it up.
Make the sauce
Mix sauce ingredients. Combine soy sauce, honey, sweet chili sauce, rice vinegar, garlic, and cornstarch in a small mixing bowl; mix well and set aside.
Coat the beef. Toss the beef with extra cornstarch to ensure it is thoroughly coated.
To make the beef extra crispy
Fry the beef. Heat 1/4 cup of oil in a skillet over medium high heat until hot. Add a small batch of beef strips, shaking off the excess starch, and fry until lightly golden; about 1-2 minutes. Remove the beef strips using a metal strainer. Shake off to remove excess oil, and place on a wired rack or a plate lined with paper towel. Repeat with the next batch.
Use a fine fat skimmer to collect any deep-fried burnt particles floating in the skillet.
Second fry for extra crispiness. Once the first fry is completed, do the second deep fry (again in small batches) until the beef turns deep brown and crispy, about 1 minute. Strain the beef with a metal strainer and transfer onto a wired rack, or on a large plate lined with paper towel.
Add Veggies and Sauce
Wipe the extra oil off the skillet, leaving about 1 tablespoon behind.
Add shredded carrot and stir fry for 1 minute until slightly soft. Add green onion and chili (if using) and stir for 10 seconds. Pour the reserved sauce in a skillet. It should bubble and thicken right away.
Coat beef with sauce
Add beef to the sauce. When the sauce is reduced and thickened to a sticky glaze (about 10 seconds), return the beef strips and toss together to coat evenly.
To garnish, sprinkle with toasted sesame seeds and more chopped spring onion if you wish. You can even drizzle a little bit of sesame oil if you’d like to add fragrance. Serve the crispy beef immediately with rice.
Helpful Tips
So, how do you make crispy beef like a Chinese restaurant? Here are my tips.
- Marinating beef with a little bit of soy sauce and cornstarch is key for packing in flavor and texture.
- Double coating cornstarch and double deep frying does wonders to ensure an extra crispy crust on the beef. Plus, it will hold this texture for longer.
- You don’t need a pot full of oil. About 1/4 cup of oil is all you need to fry up the beef strips. Less oil, less waste.
- Fry the beef in small batches. Overcrowding your frying surface will lower the temperature of the oil and you’ll end up steaming the beef instead of frying. Also, you might even end up with a giant lump of meat instead of separate bite-sized strips.
- The flavor of this homemade version of crispy beef has a little bit of heat from the bottled sweet chili sauce. It provides both a sweet and savory flavor without being too spicy.
- I like to add fresh red chili to my crispy beef, but that is totally optional and personal preference. If you don’t want any extra spice, just omit the chili and it will still be yummy and delicious.
More Chinese recipes
If you like Chinese cuisine that are takeout style, here are a few recipes that you can easily make at home.
- Simple Mapo Tofu Recipe
- Easy and Authentic Kung Pao Chicken
- Twice Cooked Pork (Authentic Sichuan Pork Stir-Fry)
- Chinese Beef and Pepper Stir-fry
- Hong Kong Style Cantonese Pan-Fried Noodles
30-Minute Chinese Crispy Beef
Recipe Video
Ingredients
- 3/4 lb (340 g) top sirloin steak, cut into 3/8-inch strips
- 2 tsp soy sauce, low sodium
- 5 tbsp cornstarch, divided
- 1/2 carrot, thinly sliced into matchsticks
- 2 green onion, sliced
- 1 fresh red chili, seeded and sliced, optional
- 1/4 cup (60 ml) oil, for frying
For sweet tangy sauce
- 3 tbsp soy sauce, low sodium
- 2 tbsp honey
- 2 tbsp sweet chili sauce
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tsp cornstarch
Equipment
Instructions
- Toss beef strips with 2 teaspoon soy sauce and 2 tablespoons of cornstarch; set aside.
- To make the sauce, combine soy sauce, honey, sweet chili sauce, rice vinegar, garlic, and starch in a small mixing bowl; mix well and set aside.
- Coat the beef again with the remaining cornstarch to ensure it is thoroughly coated.
- Heat 1/4 cup of oil in a skillet over medium high heat until hot. Add a small batch of beef strips, shaking off the excess starch, and fry until lightly golden; about 1-2 minutes. Remove the beef strips using a metal wire strainer and place on a wired rack or a plate lined with a paper towel. Repeat with the next batch.
- Note: If you put too many beef strips at once, they might stick to each other and you will end up with a giant ball of meat instead of small bite-sized strips. Doing small batches is key for a successful deep fry for this recipe.
- Once the first fry is completed, do the second deep-fry (again in small batches) until the beef turns deep brown and crispy, about 1 minute. Strain the beef with a metal strainer and transfer onto a wired rack.
- Wipe the extra oil off the skillet, leaving about 1 tablespoon behind. Add shredded carrot and stir fry for 1 minute until slightly soft. Add green onion and chili (if using) and stir for 10 seconds.
- Pour the reserved sauce mixture in a skillet. It should bubble and thicken right away. When the sauce is reduced and thickened to a sticky glaze (about 10 seconds), return the beef strips and toss together to coat evenly.
- Garnish with toasted sesame seeds if you wish. Serve the crispy beef immediately with rice.
OMG! Â This is my new signature dish. I absolutely loved it and so did my family. They said it was better than our favourite Chinese restaurant version. Wow!!Â
Absolutely loved this dish. The only change I would make is to slice the beef thinner than 3/8″ so it crisps up better.
The flavors were amazing. I always said I couldn’t cook chinese food, but now I know differently!
Awesome! So happy to hear that you loved this dish. Slicing beef thinner would be great and it will make the beef crispy quicker. Thanks for sharing your comment!
Made it and it tasted great, but the beef didn’t stay crispy. And suggestions?
Thanks
Hi Chris
Thanks for trying this recipe. I’m glad that you liked it.
A few tips: Make sure to coat the beef with cornstarch throughly. Oil should be hot. Don’t crowd the skillet with too much beef at once (frying in batches recommended). Make sure to deep-fry twice, Make sure the sauce is well thicken before you add the beef. After beef is added, a quick toss is all you need. Enjoy the dish right away while hot. Once cooled, it won’t be as crisp. Hope these tips help. Thank you.
Sooooooo gooood. Adder som Szechuan Peppers.
Haven’t made this yet as I just got the recipe in my inbox. But everything I’ve made from this site has been delicious and easy to follow. Love your cookbook as well.
Hi Kim
I am so happy to hear that you like my recipes. I hope you can try this crispy beef soon. It’s really tasty and won’t disappoint you. Thanks for the comment. You made my day!!!
I love this recipe! It was so good and will be in my rotation from now on.
Love Holly’s Recipes. Currently looking for recipes low in salt and especially low in potassium for transplant patients post surgery, and for heart patients. My friend is a successful liver transplant patent 1-1/2 years after, but has to watch potassium and sodium. Any help, Thank you!
Hi Thomas
Thanks for your comment.
If you are looking for low sodium dishes, I would definitely avoid kimchi or anything with kimchi in it. Other than that, you can adjust the amount of sodium by decreasing the soy sauce, fish sauce or salt in the recipes.
For low potassium dishes, any tofu dishes would work great. Make sure to use less amount of soy sauce, to meet your need.
A few recipes I can recommend you trying are;
Devil’s chicken (https://www.beyondkimchee.com/devils-chicken/)
Stir-fried rice and eggs (https://www.beyondkimchee.com/stir-fried-rice-cakes-and-eggs-gluten-free/)
kimbap (https://www.beyondkimchee.com/kimbap/) – use less seasoning in both rice and vegetables
Mandu (https://www.beyondkimchee.com/mandu-korean-dumplings/) – use less seasoning and avoid the dipping sauce (or dilute with water)