Name: 30‑Minute Easy Sticky Crispy Chilli Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 500g sirloin steak, thinly sliced; 1/2 cup cornstarch; 1/2 tsp baking powder; Salt & pepper, to taste; Vegetable oil, for frying; 2 tbsp dark soy sauce; 2 tbsp ketchup; 1 tbsp vinegar (cider or rice wine); 2 tbsp honey; 1 tbsp fresh ginger, minced; 2 cloves garlic, minced; 1 red chilli pepper, sliced; 1 red bell pepper, sliced (optional)

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Short description

I made this crispy chilli beef in just 30 minutes—thin strips of sirloin coated in a light, crunchy batter, stir‑fried with a glossy honey‑soy‑chilli sauce. It’s sweet, spicy, tangy and perfect for weeknight dinners.

30‑Minute Easy Sticky Crispy Chilli Beef

Why You’ll Love This Recipe

I love how quickly it comes together—only 10 minutes prep and 20 minutes cooking for a full meal. The beef stays tender with a crispy coating thanks to cornstarch and baking powder, and the sauce is perfectly balanced with soy, honey, ketchup and vinegar for a flavour punch every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
sirloin steak, thinly sliced
cornstarch
baking powder
salt & pepper
vegetable oil (for frying)
dark soy sauce
ketchup
vinegar (cider or rice wine)
honey
fresh ginger, minced
garlic, minced
red chilli pepper (sliced)
red bell pepper (optional extra veggie)

Directions

Slice the beef across the grain into thin, bite‑sized strips.
Make the batter by mixing cornstarch, baking powder, salt and pepper.
Coat the beef evenly in the dry mixture.
Heat oil in a large skillet or wok over high heat.
Fry the beef in batches until golden and crispy, about 3–6 minutes depending on batch size. Drain on paper towels.
Stir-fry the peppers (and chilli) for 2–3 minutes until slightly softened.
Whisk the sauce: soy sauce, ketchup, vinegar, honey, ginger, garlic.
Combine fried beef with veggies in the pan, pour in the sauce, then toss and heat for 1–2 minutes until thick and glossy.
Serve immediately over rice or noodles.

Servings and timing

Servings: 4
Prep: ~10 minutes
Cook: ~20 minutes
Total: 30 minutes

Variations

Spicy: I add extra chilli or Sriracha for more heat.
Veggie-packed: Sometimes I include carrots, onions, bell peppers, or spring onions.
Gluten-free: I use tamari and gluten-free ketchup.
Protein swap: Chicken thighs or leftover roast beef work well too.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat and keep the beef crispy, I use an air fryer at 350°F for 3–5 minutes or reheat in a hot skillet. I avoid the microwave, as it makes the coating soggy.

FAQs

Can I prep this ahead of time?

Absolutely. I coat and fry the beef ahead, then store it separately. I reheat and toss it with the sauce right before serving.

Why slice the beef against the grain?

Cutting against the grain makes the beef more tender and easier to chew—better texture overall.

What oil is best for frying?

I use a neutral oil like vegetable, canola, sunflower, or peanut oil for best results.

Can I use a different protein?

Yes! Chicken thighs or leftover roast beef can be used. I just adjust the cooking time as needed.

How do I make it gluten-free?

I use tamari instead of soy sauce and ensure my ketchup and vinegar are gluten-free. It’s an easy swap that keeps all the flavour.

Conclusion

I love how this sticky crispy chilli beef packs bold flavours into a quick 30‑minute dinner. It’s crispy, saucy, sweet-and-spicy—and perfect over hot rice or noodles. Sometimes I double the sauce for extra coverage, or add in more veggies to stretch the meal. It’s a reliable favourite I turn to often.