Crispy Chilli Beef

Serves 2. Prep/Cook time: 50 minutes.

Crispy Chilli Beef isn’t some ancient Chinese recipe – it actually came out of the UK, where local takeaways gave it their own twist. Think Cantonese-style cooking meets British love for all things deep-fried, and boom, a legend was born.

What makes it so good? It’s all about that contrast – thin strips of beef fried ‘til they’re extra crunchy, then coated in a glossy, sweet ‘n’ spicy sauce that hits every tastebud at once. Sweet, tangy, fiery, and seriously moreish.

The Recipe

Beef Marinade

Ingredients:

  • 200 g rump tail (or similar beef), thinly sliced

  • ½ pasteurised egg (use half a beaten egg)

  • 20 g teriyaki sauce

Method:

  • Mix the sliced beef with the egg and teriyaki sauce.

  • Cover and marinate for at least 1 hour, or overnight in the fridge.

Beef Coating

Ingredients:

  • 40 g rice flour

  • 40 g cornflour

  • Oil for frying

Method:

  • Combine the rice flour and cornflour in a shallow bowl.

  • Dredge the marinated beef slices in the flour mix, shaking off any excess.

Szechuan Sauce

Ingredients:

  • 2 tbsp gluten-free soy sauce

  • ½ tsp Szechuan peppercorns, toasted & ground

  • 2 tbsp honey

  • 1 tbsp caster sugar

  • 1 tbsp white wine vinegar

  • 1 tbsp ginger & garlic paste

  • ½ tsp Chinese 5 spice

  • 1 tbsp Sriracha sauce

  • 1–2 tsp cornflour mixed with 2 tbsp water (slurry)

Method:

  • Toast and grind the Szechuan peppercorns.

  • In a small pan, combine soy sauce, honey, sugar, vinegar, ginger & garlic paste, Chinese 5 spice, and Sriracha.

  • Bring to a gentle simmer, then stir in the ground peppercorns.

  • Add the cornflour slurry gradually, stirring, until the sauce thickens enough to coat the back of a spoon.

Noodles

Ingredients:

  • 150 g noodles (egg, rice, or wheat)

  • Salted boiling water

Method:

  • Cook the noodles in salted boiling water for 3–4 minutes.

  • Drain and toss with a little oil to prevent sticking.

Assembly

Ingredients:

  • Prepared crispy beef

  • Szechuan sauce

  • Cooked noodles

  • Optional garnish: sliced spring onions, toasted sesame seeds, extra chilli

Method:

  • Deep-fry the coated beef in hot oil until golden and crisp, then drain on kitchen paper.

  • Toss the beef in the hot Szechuan sauce until well coated.

  • Serve over the noodles and garnish as desired.

Chef Tips

  • Marinade time matters: The longer the beef marinates (overnight is best), the more tender and flavourful it will be.

  • Crispy beef secret: Coat the beef just before frying so the flour mix doesn’t turn soggy. Fry in small batches for maximum crunch.

  • Perfect sauce balance: Taste the sauce before thickening — you can adjust with more honey (sweetness), vinegar (sharpness), or Sriracha (heat).

  • Cornflour slurry control: Add the slurry gradually — you want a glossy sauce that coats the beef without becoming gluey.

  • Noodle prep: After draining, toss noodles with a drizzle of sesame oil to stop sticking and add extra flavour.

  • Peppercorn pop: Lightly toasting the Szechuan peppercorns before grinding unlocks their citrusy, numbing aroma.

  • Garnish smart: Fresh spring onions, sesame seeds, or a squeeze of lime lift the richness of the dish.

  • Protein & Fresh Produce

    • 200 g rump tail (or similar beef)

    • 1 pasteurised egg

    • 2 spring onions (for garnish, optional)

    • 1 fresh chilli (optional garnish)

    Dry Goods & Seasoning

    • 40 g rice flour

    • 40 g cornflour

    • ½ tsp Chinese 5 spice

    • ½ tsp Szechuan peppercorns

    Sweeteners

    • 2 tbsp honey

    • 1 tbsp caster sugar

    Condiments & Sauces

    • 20 g teriyaki sauce

    • 2 tbsp gluten-free soy sauce

    • 1 tbsp Sriracha sauce

    • 1 tbsp ginger & garlic paste

    • 1 tbsp white wine vinegar

    Carbohydrates

    • 150 g noodles (egg, rice, or wheat)

    Optional Extras

    • Toasted sesame seeds (for garnish)

    • Extra chilli (for garnish)

  • Per Serving (1 of 2)

    • Calories: ~639 kcal

    • Protein: ~34 g

    • Carbohydrates: ~81 g

      • of which sugars: ~23 g

    • Fat: ~20 g

      • of which saturates: ~8 g

    • Fibre: ~2 g

    • Salt (sodium): ~1.3 g

  • Soy, Gluten, Egg, Sesame.
    (May contain mustard, fish/shellfish, peanuts/tree nuts — check your product labels.)