If you love bold flavors, crispy textures, and quick weeknight meals that taste like your favorite local Chinese restaurant, this Crispy Chili Beef recipe will blow your mind. It’s everything great takeout should be: crispy, saucy, sweet, spicy, savory, sticky — and done at home in less time than delivery.

This dish transforms simple strips of beef into ultra-crispy pieces coated in a glossy chili glaze that clings to every bite. The best part? You don’t need a deep fryer. A shallow pan, cornstarch coating, and high heat are all it takes to achieve that restaurant-style crispiness.

Whether you’re craving something big and bold or want to impress guests with a fast, flavor-packed dish, this recipe is the definition of better-than-takeout.

Why This Crispy Chili Beef Is So Good

1. Crispy Without Being Greasy

Thanks to a light cornstarch coating and high-heat shallow frying, the beef crisps beautifully while staying surprisingly light.

2. A Sticky, Balanced Chili Sauce

Sweet, spicy, savory, tangy — the sauce hits every flavor note. You get:

• sweetness from honey or brown sugar
• heat from chili paste
• depth from soy sauce
• brightness from rice vinegar

3. Uses Affordable Cuts

Flank steak is traditional, but sirloin, round steak, or even thin-cut chuck works perfectly.

4. Takes Under 20 Minutes

Slice, coat, fry, toss — that’s it.

5. Better Texture Than Delivery

Takeout often steams in the container. Freshly made crispy chili beef stays crunchy and caramelized.

Ingredients

For the Crispy Beef

• 1 lb flank steak (or sirloin), thinly sliced against the grain
• ½ cup cornstarch
• ½ tsp salt
• ½ tsp black pepper
• 2–3 tbsp oil for frying

For the Chili Sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp honey or brown sugar
• 1 tbsp chili garlic sauce (or sriracha)
• 1 tsp grated ginger
• 2 cloves garlic, minced

For Garnish

• Sliced green onions
• Sesame seeds

Instructions

Make the Crispy Beef

1. Pat beef dry and slice thinly against the grain.
2. Toss in cornstarch, salt, and pepper until every piece is coated.
3. Heat oil in a large skillet or wok over medium-high heat.
4. Fry beef in batches until deeply golden and crispy (2–3 minutes per side). Set aside on a rack or paper towel.

Make the Chili Sauce

5. Whisk soy sauce, rice vinegar, honey/brown sugar, chili paste, ginger, and garlic.
6. Pour sauce into the pan and simmer until thickened and glossy (1–2 minutes).

Combine

7. Return crispy beef to the pan.
8. Toss quickly to coat every piece in the sticky chili glaze.
9. Turn off heat and sprinkle with green onions and sesame seeds.

Serve Immediately

10. Enjoy over rice, noodles, or in lettuce wraps.

Crispy Chili Beef (Better Than Takeout!)

Crispy, sticky, sweet-spicy beef strips tossed in a glossy chili sauce. Quick, bold, and truly better than takeout.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Main

Cuisine: Asian, Chinese

Calories: 310

Ingredients

  

Crispy Beef

• 1 lb flank steak thinly sliced
• 0.5 cup cornstarch
• 0.5 tsp salt
• 0.5 tsp black pepper
• 2-3 tbsp oil for frying

Chili Sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp honey or brown sugar
• 1 tbsp chili garlic sauce or sriracha
• 1 tsp grated ginger
• 2 cloves garlic minced

Garnish

• 2 tbsp green onions sliced
• 1 tbsp sesame seeds

Equipment

• Wok or skillet
• Mixing bowls
• Tongs

Method

 

1. Slice beef thinly against the grain and pat dry.
2. Toss beef in cornstarch, salt, and pepper.
3. Heat oil in a wok or skillet over medium-high heat.
4. Fry beef in batches until crispy and golden, then set aside.
5. Whisk soy sauce, vinegar, honey, chili sauce, ginger, and garlic.
6. Simmer sauce in the pan until thick and glossy.
7. Return beef to the pan and toss to coat in the chili glaze.
8. Garnish with green onions and sesame seeds and serve immediately.

Notes

For extra crispy beef, double-coat in cornstarch.

Expert Tips for Perfect Crispy Chili Beef

Slice the Beef Thin

The thinner the slices, the crispier the end result.

Don’t Overcrowd the Pan

Overcrowding = steaming, not crisping.

High Heat Is Essential

The beef needs to sear quickly before toughening.

Serve It Immediately

Crispy chili beef waits for no one — it’s best eaten fresh.

Sauce Variations

Sweet & Sticky Orange Chili Beef

Add 2 tbsp orange juice + 1 tsp zest.

Extra Spicy Version

Add crushed red pepper flakes or double the chili garlic sauce.

Honey Sesame Beef

Reduce chili sauce and add extra honey + sesame oil.

Korean-Inspired Gochujang Beef

Swap chili paste for gochujang.

What to Serve With It

• Steamed jasmine rice
• Stir-fried broccoli
• Garlic noodles
• Vegetable fried rice
• Cucumber salad

Why This Recipe Beats Takeout

• Fresher ingredients
• Customizable heat level
• Lower oil
• No soggy beef
• No additives or MSG
• Hot and crisp right from the pan

Once you make this at home, you may never order takeout crispy beef again.

Storage & Reheating

Fridge: 3 days

Freezer: Not recommended (loses crispiness)

Reheat:

Air fryer 3–4 minutes or hot skillet 2 minutes.
Avoid microwaving — it softens the beef.