This crispy shredded chilli beef is a Chinese takeout-style favorite I love making at home. The beef turns wonderfully crunchy on the outside yet stays tender inside, coated in a glossy sweet and spicy sauce that clings to every strip. It’s quick, fun to cook, and tastes just like a restaurant classic.

Why You’ll Love This Recipe

I like this recipe because it gives me that irresistible restaurant-style crispiness without needing to order takeout. The sweet, tangy, and slightly spicy sauce balances perfectly with the crunch of the beef. I also enjoy that it’s ready in under an hour, making it a great choice for a weeknight meal or when I want to impress family and friends. Plus, I can easily adjust the spice level by adding more or fewer chilies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb flank steak or sirloin, cut into thin strips
1/2 cup cornstarch
1 egg white
Vegetable oil, for deep frying

For the Sauce:
1 tablespoon vegetable oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
2 red chilies, thinly sliced (adjust to heat preference)
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons sweet chili sauce
2 tablespoons ketchup
1 tablespoon sugar
1 teaspoon sesame oil

Optional Garnish:
Sesame seeds
Sliced spring onions

Directions

In a bowl, I mix the beef strips with egg white and cornstarch until they’re evenly coated, then set aside.
I heat enough vegetable oil in a wok or deep pan for deep frying. Once hot, I fry the beef in batches until golden and crispy, then drain them on paper towels.
In a clean wok or pan, I heat 1 tablespoon of oil over medium heat and sauté the garlic, ginger, and chilies for about 30 seconds.
I add the soy sauce, rice vinegar, sweet chili sauce, ketchup, sugar, and sesame oil, stirring everything together and simmering for 2–3 minutes until slightly thickened.
Finally, I toss the crispy beef strips into the sauce, making sure every piece is coated well, then garnish with sesame seeds and spring onions before serving immediately with rice or noodles.

Servings And Timing

This recipe makes 4 servings.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories: About 390 kcal per serving

Variations

Sometimes I swap the beef for chicken or even pork strips for a different twist. If I want a spicier kick, I add extra fresh chilies or a dash of chili flakes. For a sweeter version, I increase the sweet chili sauce slightly. I also like adding colorful vegetables such as bell peppers or carrots, which not only add flavor but also make the dish more vibrant.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a hot pan or the oven so the beef can regain some crispiness instead of becoming soggy. I avoid microwaving since it softens the coating too much.

FAQs

1. Can I make this dish ahead of time?

I prefer cooking it fresh so the beef stays crispy, but I can fry the beef strips ahead and reheat them in the oven before tossing them in the sauce.

2. What cut of beef works best?

I like using flank steak or sirloin since they’re tender and slice well into thin strips.

3. Can I bake the beef instead of frying?

Yes, I can bake the coated beef strips in a hot oven at around 425°F until crispy, though frying gives the crispiest results.

4. How do I adjust the spice level?

I add more or fewer chilies depending on how spicy I want it. Using mild chilies or extra sweet chili sauce makes it less fiery.

5. What do I serve with crispy shredded beef?

I usually serve it with steamed rice, fried rice, or noodles, along with a side of stir-fried vegetables.

Conclusion

I love making this crispy shredded chilli beef because it brings that authentic takeout flavor straight to my kitchen. The crunch, the sauce, and the balance of sweet and spicy all come together beautifully. It’s quick, customizable, and perfect for when I’m craving a flavorful homemade Chinese-style dinner.