Crispy Beef Chili
About the recipe
If you’re craving a restaurant-style Indo-Chinese meal without making a huge batch, this Crispy Beef Chili is exactly what you need. Tender beef strips are coated until crispy, then tossed in a glossy sweet, savoury, and spicy chili sauce with garlic, ginger, and sesame. Served over fluffy steamed rice, this quick beef dinner is packed with bold flavour and comes together in under an hour.
Crispy Beef Chili
Ingredients
For the Beef:
- 200 g Beef tenderloin (thinly sliced into strips)
- 1 Egg white
- 2 tbsp cornflour (or cornstarch)
- 2 tsp Sesame seeds
- ½ tsp Onion powder
- ½ tsp Garlic powder
- ¼ tsp White pepper
- Salt (to taste)
- Oil (for deep frying)
For the Sauce:
- 1½ tbsp Oyster sauce
- 2 tsp Honey
- 2 tsp Dark soy sauce
- 2 tsp Light soy sauce
- 2 tsp Vinegar (rice vinegar preferred)
- 1 tbsp Chili flakes (adjust to spice preference)
- ½ tsp Red chili powder
- 1 tsp Cornflour mixed with 1½ tbsp water (slurry)
- 2 tsp Finely chopped fresh ginger
- 2 tsp Minced garlic
- ½ tsp Sesame oil
For Garnish:
- 1 Sliced spring onion
- 1 Fresh sliced red chili
- ½ tsp Sesame seeds
To Serve:
- 1 cup Steamed rice
Instructions
- Place the sliced beef into a bowl and add the egg white, cornflour, sesame seeds, onion powder, garlic powder, white pepper, and a small pinch of salt. Mix thoroughly until every piece is evenly coated. Allow the beef to marinate for 15–20 minutes to help tenderise the meat while creating a crisp coating.
- Heat enough oil in a deep pan over medium-high heat. Fry the beef in small batches for 2–3 minutes until beautifully golden, crispy, and cooked through. Transfer to a wire rack or paper towels to drain while you prepare the sauce.
- In a small bowl or jar, combine the oyster sauce, honey, dark soy sauce, light soy sauce, vinegar, chili flakes, red chili powder, and the prepared cornflour slurry. Stir or shake until smooth.
- Heat 1 tablespoon of oil in a wok or frying pan over medium heat. Add the chopped ginger and minced garlic, then stir-fry for about 30 seconds until fragrant without allowing the garlic to brown.
- Pour the prepared sauce into the pan and cook for 1–2 minutes, stirring continuously, until it thickens into a glossy coating.
- Add the crispy fried beef to the sauce and toss quickly until every piece is evenly coated while still remaining crispy.
- Drizzle the sesame oil over the beef and gently toss once more. Garnish with sliced spring onions, fresh red chili, and sesame seeds. Serve immediately over freshly steamed rice.
Video
Tips & Tricks
Slice the beef thinly: Thin strips cook quickly and stay tender while becoming wonderfully crispy.
Keep the oil hot: Maintaining the correct frying temperature prevents the coating from becoming greasy.
Cook the garlic gently: Garlic should become fragrant without browning, as burnt garlic can make the sauce bitter.
Toss quickly: Add the crispy beef only after the sauce has thickened so it stays crisp for longer.
Adjust the heat: Increase or reduce the chili flakes and chili powder depending on your preferred spice level.
Taste before adding salt: Oyster sauce and soy sauces already contain plenty of salt, so season carefully.
FAQs
Can I make this Crispy Beef Chili less spicy?
Absolutely. Reduce the chili flakes and chili powder, or omit the fresh chili garnish for a milder version.
Why is my beef not crispy?
Ensure the oil is hot enough and avoid overcrowding the pan. Frying in small batches helps achieve the crispiest coating.
Can I air fry the beef?
Yes. Lightly spray the coated beef with oil and air fry until crispy before tossing it in the sauce.
What can I serve with Crispy Beef Chili?
It pairs perfectly with steamed jasmine rice, egg fried rice, vegetable fried rice, or noodles.
How to Store Single Serve Crispy Beef Chili
Although this recipe is designed as a single serving, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a hot frying pan or wok until heated through. The coating will soften slightly after storage, but reheating in a pan helps restore some crispiness. Avoid microwaving if possible for the best texture.
