30-Minute Chinese Crispy Beef

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5 from 54 votes

30-Minute Chinese Crispy Beef features thin strips of top sirloin steak double-coated in cornstarch and shallow-fried until golden and crisp. It is coated in a sweet and tangy sauce made from soy, honey, sweet chili, rice vinegar, and garlic, delivering a balance of savory, sweet, and mildly spicy flavors with a crispy texture that holds up well when tossed in the glaze.

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Servings: 4 people

Calories: 340 kcal

Course: Main Course, Dinner

Cuisine: Chinese

Ingredients

3/4 lb (340 g) top sirloin steak cut into 3/8-inch strips against grain, or strip-loin steak
2 tsp soy sauce low sodium
5 tbsp cornstarch divided
1/2 carrot thinly sliced into matchsticks
2-3 green onion sliced
2 red chili pepper seeded and sliced, optional, fresh
1/4 - 1/2 cup (60-120 ml) neutral cooking oil for frying, generic cooking oil

For sweet tangy sauce

3 tbsp soy sauce low sodium
2 tbsp honey
2 tbsp sweet chili sauce
1 tbsp rice vinegar
3 cloves garlic minced
1 tsp cornstarch

Instructions

Cup of Yum

Toss beef strips with 2 teaspoon soy sauce and 2 tablespoons of cornstarch; set aside.
To make the sauce, combine soy sauce, honey, sweet chili sauce, rice vinegar, garlic, and starch in a small mixing bowl; mix well and set aside.
Coat the beef again with the remaining cornstarch to ensure it is thoroughly coated.
Heat oil in a skillet over medium high heat until hot (about 350˚F, 170˚C). Add a small batch of beef strips, shaking off the excess starch, and shallow fry until lightly golden; about 1-2 minutes. Remove the beef strips using a metal wire strainer and place on a wired rack or a plate lined with a paper towel. Repeat with the next batch.
Note: If you put too many beef strips at once, they might stick to each other and you will end up with a giant ball of meat instead of small bite-sized strips. Doing small batches is key for a successful deep fry for this recipe.
Once the first-fry is completed, do the second-fry (again in small batches) until the beef turns deep brown and crispy, about 1 minute. Strain the beef with a metal strainer and transfer onto a wired rack.
Wipe the extra oil off the skillet, leaving about 1 tablespoon behind. Add shredded carrot and stir-fry for 1 minute until slightly soft. Add green onion and chili (if using) and stir for 10 seconds.
Pour the reserved sauce mixture in a skillet. It should bubble right away. When the sauce is reduced and thickened to a sticky glaze (about 5-10 seconds), return the beef strips and toss together to coat evenly.
Garnish with toasted sesame seeds if you wish. Serve the crispy beef immediately with rice.

Notes

Slice tougher cuts thinly to ensure tender bite; thick pieces can become chewy.
Chicken or pork can substitute for beef with similar preparation.
Store cooled beef in airtight container refrigerated for up to 3 days; freeze up to 2 months.
Reheat in air fryer at 350°F for 3-5 minutes or skillet to keep crispness; avoid microwaving to prevent sogginess.
When frying, work in small batches to avoid meat clumping and maintain crisp texture.

Nutrition Information

Calories 340kcal (17%) Carbohydrates 28g (9%) Protein 19g (38%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 10g (50%) Trans Fat 0.1g (5%) Cholesterol 45mg (15%) Sodium 1058mg (44%) Potassium 402mg (9%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 1441IU (29%) Vitamin C 19mg (21%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 340

% Daily Value*

Calories	340kcal	17%
Carbohydrates	28g	9%
Protein	19g	38%
Fat	17g	26%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	10g	50%
Trans Fat	0.1g	5%
Cholesterol	45mg	15%
Sodium	1058mg	44%
Potassium	402mg	9%
Fiber	1g	4%
Sugar	14g	28%
Vitamin A	1441IU	29%
Vitamin C	19mg	21%
Calcium	34mg	3%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.