Crispy Chilli Beef
This Crispy Chilli Beef is a healthy spin on a Chinese Takeout favourite! The beef is cooked until crisp and then tossed in a delicious sweet, spicy and tangy sauce with veggies. This delicious dish takes less than 30 minutes to make and is Paleo, Whole30, Grain Free, Gluten Free and Dairy Free too!
WHY YOU ARE GOING TO LOVE THIS CRISPY CHILLI BEEF
- It’s SO GOOD! The crispy beef is coated in a delicious rich sauce and tossed with tender bell peppers, chillis, scallions and onions.
- It tastes just like the classic Chinese takeout dish that I used to love, but it’s actually Grain and Gluten Free!
- It takes less than 30 minutes to make, quicker then the time it takes to order takeout! Plus it’s incredibly easy to make.
TIPS FOR MAKING THIS CRISPY CHILI BEEF
- Cut the beef super thing for maximum crispiness. Don’t have a sharp knife? No worries! Place the steak in the freezer for 20 minutes to become slightly firm, this will make it much easier to cut into thin strips.
- Cut the beef against the grain, this will result in tender pieces.
- Don’t overcrowd the pan when cooking the beef. Cook the beef in 2-3 batches, this will ensure it becomes crispy and golden in colour rather than resulting in chewy overcooked beef with a mushy coating.
- Cook the beef on high heat for just a few minutes so that it becomes crisp on the outside without overcooking and becoming chewy inside.
- Taste the sauce and make sure you are happy with the flavour before adding it to the pan. Feel free to add in more ginger, vinegar or honey depending on your taste.
- Only add the beef to the pan with the
WHAT CUT OF BEEF SHOULD I USE?
The beef in this recipe is cut very thinly, so using a high quality tender cut of beef is less relevant than with dishes where it is served in larger sized pieces (such as these Beef, Fig & Red Onion Skewers). I like using sirloin for this dish but flank or skirt steak would also work well, just be sure to slice against the grain.
WHAT SHOULD I SERVE WITH THIS CRISPY CHILLI BEEF?
I like eating this Crispy Chilli Beef over cauliflower rice or regular steamed rice to soak up all of the delicious sauce. That being said it’s a filling dish so eating it on it’s own will leave you more than satisfied.
WHAT OTHER VEGETABLES CAN I ADD?
I like the combination of bell peppers, scallions and onions in this Crispy Chilli Beef, but feel free to add in more vegetables such as asparagus, broccoli, green beans or mushrooms.
CAN I USE SOMETHING OTHER THAN BEEF?
Absolutely! While I think beef is the best protein choice for this dish, as an alternative you could use thinly sliced pork (tenderloin or chops) or chicken (thighs would work best).
IS THIS DISH SPICY?
Yes this Crispy Chilli Beef definitely has a kick to it! If you aren’t a fan of spicy food or are serving this to kids I recommend reducing the number of serrano chillies you use to just one and be sure to remove the seeds as well as they are the spiciest part of the chilli pepper. I would rate the spiciness of this dish as a 7 out of 10, if you would like it spicier add in another chilli pepper for a real blast of heat.
I DON’T HAVE ARROWROOT STARCH
Arrowroot starch is a grain free flour that is used often in Paleo and Whole30 recipes. If you are not following these diets than corn starch or potato starch can be used in its place.
CAN I MAKE THIS CRISPY CHILLI BEEF IN ADVANCE?
Unfortunately the beef loses its crispiness once it is coated in the sauce, so it’s best to keep them separate until right before eating. The beef can be coated and fried up to a few hours in advance and the sauce and vegetables can be prepared the day before. Just before eating, combine the veggies, sauce and crispy beef in a skillet and heat through for a few minutes before serving, don’t leave it to cook too long or the beef will become soft.
WHAT ABOUT LEFTOVERS?
Leftover Crispy Chilli Beef will last for up to 4 days in the fridge and are best reheated in a very hot pan on the stove for a few minutes until warmed through. Unfortunately the leftover beef won’t be as crispy as it is right after cooking, but the coating on the beef absorbs a lot of the sauce while it rests in the fridge which makes it extra tasty.
Here are a few more Asian inspired recipes that you might enjoy:
- Thai Basil Beef
- Black Pepper Beef & Onions
- Chicken Chop Suey
- Black Pepper Chicken
- Chicken Yakitori
- Sesame Chicken
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Crispy Chilli Beef
- 500 grams Sirloin Steak (or flank/skirt)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1 yellow onion thinly sliced
- 1 red/yellow or orange bell pepper thinly sliced
- 1 bunch spring onions cut into 1 inch pieces
- 2 serrano chillies thinly sliced
- 1/3 Cup arrow root starch
- 1 inch piece ginger
- 2 tbsp tomato paste
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp honey (or 1 medjool date for Whole30)
- 1/4 cup beef stock
- 2 tbsp ghee/butter
- Cut the steak into very thin strips against the grain. Place the beef in a bowl, add in the salt, pepper and egg and stir until all of the pieces of beef are well coated. Leave the beef to rest for a few minutes while you chop all of the veggies.
- In a blender combine the ginger, tomato paste, coconut aminos, apple cider vinegar, honey (or medjool date) and beef stock. Blend until smooth and set aside.
- Add the arrowroot starch to the beef and stir it around with a fork to ensure all of the pieces are well coated in the starch.
- Place a walk or large skillet on high heat. Melt 1 tbsp of ghee before adding in 1/2 of the strips of beef. Cook them for approximately 2 minutes until golden brown before flipping and cooking on the other side. Once the beef is cooked set it aside on a plate and repeat, adding 1 tbsp of ghee to the pan and cooking the remaining half of the beef before setting it aside.
- Add the onion, bell pepper to the pan and cook for 3-4 minutes until the onion begins to soften. Next add in the chopped green onion and sauce, stir and continue to cook for another 2 minutes before returning the beef to the pan. Toss the beef to ensure its coated in the sauce and warmed through before serving.