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Sticky Crispy Chilli Beef Fakeaway

Sticky crispy chilli beef from the Chinese takeaway is a real indulgent treat, it is super quick to make at home & packed with huge flavours.

The sweet, sour, salty and sticky sauce clings to the crispy fried beef perfectly and the chilli offers a real kick.

Portrait image of sticky crispy chilli beef with fried carrots on a bed of white rice

Chilli Beef Anyone?

Every person I have served this dish to has commented on how much they love it and how “naughty” it is!

As far as I am concerned indulgent grub is just as important a part of a balanced diet as pious food. And this is one of my indulgences.

Ticking away behind the big flavours we have one of my favourite ingredients, Szechuan pepper.

It appears in everything from my Szechaun Chicken and Szechuan prawn recipes through to my crispy roasted Chinese pork belly.

It lends a fizz and sparkle to any dish and I love it!

I recommend sirloin steak for this recipe, although you could replace this with skirt or flank.

If you do this you need to ensure you cut across the grain to prevent the beef being chewy.

Portrait overhead image of sticky crispy chilli beef with fried carrots on a bed of white rice

The Secret To Chinese Crispy Beef.

The key to cooking crispy beef is all in the cornflour.

Cornflour is referred to as cornstarch in the US. For once they are more accurate in their descriptions of food! Yes, I went there!

Anyway, I digress, cornflour is actually pretty much pure starch.

It is those starch molecules that form the atypical crispiness associated with Asian fried food.

So if you want a crispy fried dish, whether it be this beef recipe, General Tso’s Chicken or even the very British Fish and Chips then reach for the Cornflour/starch!

I suggest cooking this in a wok, with just 3-4cm of oil in the bottom but a deep fat fryer works just as well.

Naturally, you should also ensure that you keep a constant watch on the pan.

Gently sliding it off the heat will rapidly reduce any boil.

Portrait close up image of sticky crispy chilli beef with fried carrots being held in chopsticks

Serving Suggestions.

The flavours in this dish are intense and you will have left over sauce.

For that reason I typically serve this recipe with some plain boiled rice. It offers neutral base for this dish to stand on.

There are other options, it would be tremendous with my stir fry broccoli florets.

But logistically a pain in the backside cooking with two woks at the same time is some ninja level woking!

However, it would be really good with this roasted broccoli!

Square image of sticky crispy chilli beef with fried carrots on a bed of white rice
Yield: 2 Servings

Sticky Crispy Chilli Beef Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Crispy, sweet, spicy, sticky chilli beef, I am genuinely not sure that I have enough superlatives for this quick but indulgent treat!


  • 350 g (12.3 oz) Rump or Flank Steak
  • 1 Tbsp Szechuan Pepper Corns
  • 1 Orange, Zest only
  • 1 Tbsp Cornflour
  • 1/2 Tsp Coarse Sea Salt
  • 125 ml (4.2 fl oz) Rice Wine
  • 75 g (2.6 oz) Light Brown Sugar
  • 2 Tbsp Light Soy Sauce
  • 2 Tbsp Dark Soy sauce
  • 1 Tsp Dried Chilli Flakes
  • 1 Tbsp Sweet Chilli Sauce
  • 30 g (1 oz) Ginger
  • 75 g (2.6 oz) Carrot
  • 1 Spring Onion
  • Oil for Deep Frying


  1. Cut the steak in to 3-4mm thick strips.
  2. Grind the Szechuan pepper in a spice grinder or pestle and mortar and add to the beef.
  3. Zest the orange and add this to the beef along with the cornflower and salt.
  4. Grate the ginger.
  5. Heat a small pan over a high heat and when fiercely hot add the rice wine.
  6. Then immediately add the brown sugar, soy sauces, chilli flakes, sweet chilli sauce and ginger to the pan.
  7. Bring to a boil, cook at a furious boil for a further 3-4 minutes until it has reduced by half.
  8. Cut the carrot into ribbons with a vegetable peeler then cut these ribbons into 5-6 strips.
  9. Finely slice the spring onion into 2-3mm thick rings.
  10. Heat the 3-4 cm of oil in the base of a wok to 180°C or 350°F.
  11. Fry the steak in small batches for 3/- minutes maximum, set aside on some kitchen towel to drain.
  12. Fry off the carrot strips and again set aside on kitchen towel.
  13. Return the sauce to the heat and add in the beef and stir to ensure it is all coated.
  14. Serve the beef topped with the fried carrots and sprinkled with sliced spring onions.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 836Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 162mgSodium: 2697mgCarbohydrates: 65gFiber: 4gSugar: 44gProtein: 53g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Stuart Flanders

Sunday 9th of May 2021

Looks wonderful and sounds wonderful. My only question is that this recipy is for two. If, say I was cooking for six, would the ammounts be the same?

Brian Jones

Sunday 9th of May 2021

Hi Stuart... Yes to cook this for 6 just triple the amounts, I have a caveat though. If I were cooking this for six I would try and fry the beef in a fryer rather than a wok, it will allow you to cook more beef at the same time making the dish easier to serve.

Enjoy :)

Anthony Hollis

Saturday 6th of June 2020

Looks great, will definately give it a go.

Brian Jones

Monday 15th of June 2020

Enjoy :)


Wednesday 19th of June 2019

Omg...just made this, didn't alter the recipe...absolutely amazing, will definitely make again?

Brian Jones

Monday 24th of June 2019

So glad you liked it Kim, it is one of our favourites and one that my Mother in Law always has me make when she visitis ;)

Mike Hind

Saturday 18th of November 2017

I found this recipe on Yummly, so this is just to share what I wrote there.

One of the culinary highlights since I got Yummly. There's quite a lot of prep and multi-tasking involved but the results are outstanding. I think next time I'll serve it with a generous amount of pak choi to balance out the guilt of such a sugary base for that amazing sauce. Because there definitely will be a next time.

Brian Jones

Tuesday 21st of November 2017

Thank you for taking the time to comment Mike... I'm so glad you like the recipe, it is an indulgence but one that we really love, the pak choi is a great idea!

Byron Thomas

Wednesday 8th of June 2016

Oh my Lord, Brian! That beef is calling my name! This dish looks absolutely scrumptious! I allow myself to eat out for lunch during work once each week - usually on Fridays, the ladies and I will head off to the food court at the mall close to the office. I always get the same thing and it looks very similar to this. I'm making the real thing now. Thanks!

Brian Jones

Wednesday 8th of June 2016

Only once per week, I insisted on taking lunch every day to make up for the endless hours of unpaid overtime I did... Unfortunately now lunch tends to be what ever I pick out of the garden whilst working. Glad you like the idea of the dish it is a real corker of a recipe, I like it with beef but you could do it with pork, chicken or even play around with it on some Tofu.

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