Why Shredded Crispy Chilli Beef Deserves a Spot in Your Stir-Fry Rotation
There are some dishes that make you pause between bites just to say: “Wow.” Shredded Crispy Chilli Beef is absolutely one of them. A perfect storm of textures and flavours—sweet, sticky, spicy, aromatic, and irresistibly crispy—this dish is a firm favourite on Chinese takeaway menus for good reason.
But here’s the thing: it’s even better when made at home.
This isn’t just a stir-fry. It’s a showstopper. The kind of dish you bring out when you want to impress, treat yourself, or simply need a crunchy, chilli-laced pick-me-up.
Shredded Crispy Chilli Beef
Sweet, spicy, aromatic, sticky and crispy all rolled into one dish.
Ingredients
- 1 Cup Corn Flour
- 2 Spring Onions finely sliced
- 2 tbsp Ginger minced
- 4 Garlic Cloves minced
- 3 tbsp Soy Sauce light
- 4 tbsp Rice Vinegar
- 1/2 tbsp Sesame Oil
- Oil enough to shallow fry
- 450 g Beef Fillet, sliced into thin strips
- 2 Eggs
- 1 Carrot Cut into matchsticks
- 1 tbsp Sugar
- 2 tbsp Honey
- 3 tsp Chilli Flakes dried
Instructions
- Place corn flour into a large bowl and in another large bowl add eggs and whisk. Add beef to the eggs and mix thoroughly. Now dredge each beef slice in the corn flour and bang off any excess. In a deep-sided wok heat enough oil to deep fry to 180c. Carefully drop the beef slices into the oil in batches and fry until crispy. Remove and drain on a wire rack or on kitchen roll. Heat a non-stick wok with 1 tbsp. oil; add ginger and garlic and fry for 20 seconds. Add carrot and onion and continue to fry for a further 1 minute. Now add soy sauce, vinegar, sugar, honey, spring onions and chilli flakes and bring to a boil. Add the crispy beef and coat evenly. Serve hot.