Crispy Chilli beef

Crispy Chilli beef

A friend gave me a chunk of beef flank about 2kg in weight and I was thinking and thinking and thinking what best to cook with it. Finally I have decided on crispy beef. Beef flank is perfect for this dish and it’s not tough.

It has also been a log time since I cook this dish because no matter how much beef I fry it’s never enough. We are just greedy but it is so moreish and a good eat when wrapped with my home grown lettuce, so fresh and crispy. The best of all is I do not feel guilty eating them all day long.

For those who prefer to have some carbohydrates, these can be used in tortilla wraps or burger buns like my boy. 😀

Crispy Spicy Beef.

Course Main Course
Cuisine Chinese


  • 2 kg Beef flank

Marinate the sliced beef

  • 1 tsp Bicarbonate of Soda
  • Scant dash Salt & Pepper
  • 1 tbsp Sesame oil


  • 2 tbsp Cornstarch
  • 2 bowls Oil


  • 1 tbsp Sesame oil
  • 2 tbsp Grated ginger
  • 1 tbsp Minced garlic
  • 1 nos Lemon juice
  • 2 tbsp Rice Vinegar
  • 2 tbsp Brown sugar
  • 2 tbsp Soy sauce
  • 2 tbsp Sriracha Chilli sauce


  • 1 tbsp Sesame seeds
  • Herbs like coriander, parsley or spring onions (optional)

Thickening (optional)

  • 1 tsp Corn flour
  • 1 tbsp Water


  • Marinate the sliced beef flanks for at least 10 minutes. The Bicarbonate of Soda is a MUST. This tenderises the beef. Remember to sut the beef across the grains.
  • Before frying add in the cornflour and coat nicely before frying. Refer to pic. Fry drained and set aside on medium to high heat.
  • To make the sauce, a touch of sesame oil to fry the garlic and ginger first, then add all the liquid ingredients adding a touch of water to rinse out the bowl.
  • After simmering for about 5 minutes on low heat, sieve the sauce to remove the ginger and the garlic.
  • Taste your sauce, it would be stronger because the lettuce to wraps and because the beef is unseasoned. If you want a thicker sauce like me as I am not eating mine with rice, just lettuce wraps add a bit of cornflour and water slurry.
  • Then add in the lemon peel and turn heat off.


TIP – Do not sauce your beef until time to serve. Even so just drizzle the sauce all over. Do NOT mix in wok, In so doing your beef will stay crispy for many hours 🙂 
TIP – When adjusting your sauce if not sour enough for you add some Apple cider vinegar (if you have) 
TIP – I would add some freshly chopped red chillies but I have run out. (trying to clear my fridge/freezer before big shop in Chinatown next week) 

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