Crispy Beef: Easy Recipe in 30 Minutes – Delicious and Quick
Craving something flavorful and quick after a long day? You only have 30 minutes, but you’re in the mood for something delicious and comforting? I’ve got the perfect solution for you: a crispy chilli beef recipe that will blow your taste buds away!
Mise en Place: The Key to Success
To cook quickly and efficiently, mise en place is essential. Having all your ingredients ready and organized will help you cook stress-free and save valuable time.
Marinade Preparation
Gather all the marinade ingredients in one place so you have everything on hand when needed.
Sauce Preparation
Do the same with your sauce ingredients. Keeping everything organized prevents last-minute ingredient hunts.
The Star of the crispy chilli beef : Preparing the Beef
Cutting Technique
Slice the beef into thin, evenly sized strips. This ensures even cooking and maximum crispiness.
Recommended cuts: Flank, skirt, ribeye, or tenderloin. Feel free to choose a more affordable cut if you’re on a budget.
Beef Marinade
In a bowl, combine:
- 20 ml dark soy sauce
- 1 egg
- 30 ml toasted sesame oil
- 2–3 g black pepper
- 3–5 g “Issou” spice blend (half chili flakes, half paprika)
- 80 ml cornstarch
Add the beef strips to the bowl and mix well with your hands, making sure each piece is evenly coated. Let rest at room temperature for about 15 minutes.
Veggie Prep
Onion
Cut the onion in half, then slice each half from the inside out using parallel cuts.
Red Bell Pepper
Cut it in half, remove the white membrane and seeds using the “Game of Thrones” technique (watch the video for a quick visual guide!), then slice into strips similar in size to the onion.
Garlic & Ginger
Finely chop 2 garlic cloves and half the ginger (about 10 g). Cut the remaining 10 g of ginger into matchsticks to add at the end of cooking.
Tip: Use a paring knife instead of a spoon to peel the ginger – it’s quicker and more efficient.
Jalapeño Peppers
Slice into thin rings. Not traditional, but a tasty addition that adds a nice kick.
Sauce Creation: A Flavor Explosion
Sauce Ingredients
- 30 ml dark soy sauce
- 15 g cane sugar
- 5 g Issou spice blend (chili + paprika)
- 30 ml rice vinegar
- 1 garlic clove, minced or puréed
- 60–80 ml sweet chili sauce
Sauce Instructions
Mix everything in a bowl with a fork until smooth. This sauce strikes the perfect balance of sweet, salty, spicy, and tangy — perfect with beef.
Ingredient Swaps:
No sweet chili sauce? Use another chili sauce like sriracha or gochujang, adjusting the amount to taste.
Before You Cook: Quick Recap
Make sure you have the following ready:
✅ Marinated beef
✅ Sliced onion & bell pepper
✅ Chopped garlic & ginger
✅ Sliced jalapeños
✅ Prepared sauce
Cooking Process
Cook the Rice
Bring water to a boil in a saucepan. Add your rice and cook as instructed. (I use instant rice for speed.)
Time for the Wok
Heat a wok or large skillet over high heat with a good amount of neutral oil (peanut, canola, etc.). Make sure the oil is hot before adding the beef.
Cooking the Beef (In Batches)
Cook the beef in small batches to avoid overcrowding and ensure even crisping. Let each piece brown before flipping. Remove and set aside once done.
Stir-Frying the Veggies
In the same wok, sauté the onion until translucent. Deglaze the pan if needed to lift all the tasty browned bits.
Add the bell peppers, garlic, and chopped ginger, and stir-fry for a few minutes.
Toss in the jalapeños.
Add the Sauce
Pour the sauce into the wok and let it thicken slightly. Add the cooked beef and stir to coat it evenly.
Final Touch: Fresh Ginger
Add the ginger matchsticks at the very end for a burst of freshness and flavor.
Full Ingredient List
Beef
- 600–700 g ribeye (or flank, skirt, or tenderloin)
Marinade
- 1 egg
- 80 ml cornstarch
- 20 ml dark soy sauce
- 2–3 g Issou spice (chili + paprika)
- 30 ml toasted sesame oil
- 2–3 g black pepper
Veggies
- 1 red bell pepper, sliced
- 2 jalapeños, sliced into rings
- 1 medium white onion, sliced
- 2 garlic cloves, finely chopped
- 20 g ginger, half chopped, half in matchsticks
Sauce
- 5 g Issou spice (chili + paprika)
- 1 garlic clove, puréed or finely chopped
- 15 g cane sugar
- 30 ml rice vinegar
- 60–80 ml sweet chili sauce
- 30 ml dark soy sauce
Ingredient Substitutions
- Sweet chili sauce: Use sriracha, gochujang, or another chili sauce you enjoy.
- Issou spice blend: Replace with smoked paprika or a mild chili blend.
- Rice vinegar: Substitute with apple cider vinegar or lime juice.
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Tips & Tricks
- Want more tender beef? Use a meat mallet to tenderize before slicing.
- No wok? A heavy-bottomed skillet works too.
- Don’t overcrowd the pan — cook in batches for best results.
- Adjust spice levels to taste.
- Serve with basmati or jasmine rice for a complete meal.
FAQ
Can I use a different cut of beef?
Yes! Flank, skirt, or even tenderloin work well. Adjust the cooking time accordingly.
Can I prep the marinade ahead of time?
Yes, up to 24 hours in advance. Store in the fridge.
Can I freeze this dish?
It’s best fresh. Freezing may affect the texture of the beef and veggies.
How can I make it less spicy?
Reduce or omit the Issou spice or chili sauce.
Best way to reheat?
Use a skillet or microwave. Add a splash of water or broth to keep it from drying out.
Hope you love this crispy chilli beef recipe as much as I do! Feel free to leave your feedback and suggestions. Bon appétit!
Crispy Chilli Beef : The Easy 30-Minute Recipe!
Ingredients
Main Ingredients
- Beef ribeye or flank: 600–700 g, sliced into thin strips
- Vegetables:
- 1 red bell pepper sliced
- 1 onion sliced
- 2 garlic cloves minced
- 20 g ginger half minced, half julienned
- 2 jalapeños thinly sliced
Beef Marinade
- 1 egg
- 80 ml cornstarch
- 20 ml dark soy sauce
- 30 ml toasted sesame oil
- 2 –3 g black pepper
- 2 –3 g “Issou” spice mix half chili, half paprika
Spicy Sauce
- 30 ml dark soy sauce
- 60 –80 ml sweet chili sauce
- 15 g cane sugar
- 30 ml rice vinegar
- 5 g “Issou” spice mix
- 1 garlic clove puréed or minced
Instructions
- Marinate the beef: Mix all marinade ingredients and coat beef evenly. Let rest for 15 minutes.
- Prep the vegetables: Slice the onion and pepper, mince garlic and half the ginger, julienne the rest, and slice jalapeños.
- Make the sauce: Combine all sauce ingredients in a bowl and mix well.
- Cook the rice: Prepare in advance (instant rice is fine for speed).
- Sear the beef: Stir-fry in small batches in hot oil to avoid overcrowding. Set aside.
- Sauté vegetables: Cook onion until translucent, then add pepper, garlic, minced ginger, and jalapeños.
- Add the sauce: Pour sauce into wok, let thicken slightly. Return beef to the wok and coat well.
- Final touch: Add julienned ginger before serving for a fresh, zesty finish.
Video
Notes
Ingredient Substitutions
- Sweet chili sauce: Use sriracha, gochujang, or another chili sauce you enjoy.
- Issou spice blend: Replace with smoked paprika or a mild chili blend.
- Rice vinegar: Substitute with apple cider vinegar or lime juice.
Tips & Tricks
- Want more tender beef? Use a meat mallet to tenderize before slicing.
- No wok? A heavy-bottomed skillet works too.
- Don’t overcrowd the pan — cook in batches for best results.
- Adjust spice levels to taste.
- Serve with basmati or jasmine rice for a complete meal.
FAQ
Can I use a different cut of beef?Yes! Flank, skirt, or even tenderloin work well. Adjust the cooking time accordingly. Can I prep the marinade ahead of time?
Yes, up to 24 hours in advance. Store in the fridge. Can I freeze this dish?
It’s best fresh. Freezing may affect the texture of the beef and veggies. How can I make it less spicy?
Reduce or omit the Issou spice or chili sauce. Best way to reheat?
Use a skillet or microwave. Add a splash of water or broth to keep it from drying out.
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- Homemade Carbonara – Authentic, Easy & Quick Recipe
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Juicy Salisbury steak with mushroom and onion gravy, an affordable comfort food classic.
