Crispy Beef Chilly

 Crispy Beef Chilly

Indo Chinese is one of my favorite cuisines. This Crispy Beef chilly is everything.. Goes well with Noodles, fried rice etc. On lazy days I even have it with Khubz (Arabic pita bread). Unlike the South Indian version of beef chilly, the beef is not pressure cooked rather made into very thin long strips and fried raw with corn flour, all purpose flour, salt pepper and egg to help coat the beef strips well.

I have always been asked why I fry the beef without cooking it first , this method ensures all the juices from the beef are stored well within, and the flavors from the beef does not dim away. Think of it as a steak, similarly, the beef strips are fried raw (preferably deep fried) but I do not like to waste oil that has the residue of the flours in it, so I shallow fry the battered beef strips. Do not cook the beef strips more than 5-6 minutes as the beef would turn chewy.

The condiments, other than the condiments that I mentioned here, sometimes I like to add green Chilli sauce too and maybe a dash of white pepper powder. As soy sauce is concentrated with salt, be careful not to add too much of salt, either in the batter or in the final stage. Once the dish is done, serve immediately as the coating of the beef absorbs the moisture from the sauce, and makes the beef not so crispy. If you want to serve the dish at a later time, prepare the sauce and the beef and set aside, and combine only at the time of serving.

Crispy Beef Chilli is one of husband's favorites. Now that everyone has their sacrificial meat from Eid AL Adha, do give this recipe a try. You can never go wrong with this dish, it's super delicious 😋

Ingredients : (Makes for 3- 4 people)

  • 350 gms Boneless Beef, sliced to thin strips
  • 6-7 Garlic cloves, finely minced
  • 1 inch Ginger, finely minced
  • 1 large Onion, cubed
  • 1/2 of a large Capsicum, cubed
  • 1 Red Chili Pepper, sliced
  • 2 tbsp All Purpose Flour
  • 3 tbsp Corn Flour + 1 tsp Corn flour for slurry
  • 1 Egg, large
  • Salt, as required
  • 1 tsp Black Pepper, crused
  • 1/2 tsp Red Chilli Flakes
  • Vegetable oil
  • 3 tbsp Soy Sauce
  • 2 tsp Red Chilli paste/ any red Chilli sauce
  • 1/2 tsp Black Pepper, crushed
  • 1 tbsp White Vinegar
  • 1/2 tsp Sugar
  • Salt, if required
  • 3 tbsp water, for slurry 
  • Spring onions , chopped, for garnishing 
  • Sesame seeds, for garnishing 


  1. In a large bowl, add in your beef strips, all purpose flour, corn flour, egg, crushed black pepper and salt. Combine well, to coat the beef strips.  

  2. In an Iron Kadai/ wok, pour the vegetable oil to shallow fry the beef, for no more than 5-6 minutes.
  3. Strain the crispy beef strips from oil and keep aside, let's prepare the sauce.
  4. For the sauce, in the same wok, add more oil if required, add in the minced garlic and ginger. Saute on medium high for 10 seconds and immediately add the cubed onion, and saute well for 2-3 minutes on high flame.

  5. Now add the cubed Capsicum and mix well for 1 minute.
  6. Add the soy sauce and red Chilli paste, mix well.
  7. Keep the wok on high flame add in your beef strips and stir well.

  8. Now make a corn flour slurry and pour and immediately mix well.
  9. Finally add white vinegar, salt and pepper, as required.
  10. Garnish with chopped spring onions and sesame seeds and serve immediately with fried rice, noodles, etc.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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