Best Fakeaway Recipe: Crispy Shredded Beef Like Chinese
Crispy shredded beef like Chinese style is a dish that brings the best of takeaway flavors right to your kitchen. The combination of tender beef strips, fried to crispy perfection, and coated in a sweet, spicy sauce makes it a true favorite. If you’ve ever wondered how to make crispy shredded beef like the Chinese restaurants do, this simple recipe will show you how. With just a few ingredients and the right technique, you’ll have a delicious homemade version that tastes just as good—if not better!
There’s something special about that crunchy texture paired with the rich, sticky glaze that keeps you coming back for more. Whether you’re making it for a cozy dinner or impressing guests, this crispy shredded beef recipe is a guaranteed hit. The balance of flavors—sweet, savory, and slightly spicy—makes every bite irresistible. Serve it with rice or noodles, garnish with sesame seeds and fresh chilies, and enjoy a restaurant-quality meal at home!
You can also try Homemade Nandos.
Best Fakeaway Recipe: Crispy Shredded Beef Like Chinese
Crispy Shredded Beef Chinese Recipe
Ingredients:
For the beef:
- 300g beef steak (sirloin or flank), thinly sliced
- 3 tbsp cornstarch
- 1 egg white
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for frying
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp honey (or sugar)
- 1 tbsp hoisin sauce (optional)
- 1 tbsp tomato ketchup
- 1 tsp chili flakes (adjust to taste)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1-inch ginger, grated
For garnish:
- 1 red chili, finely sliced
- 1 spring onion, chopped
- 1 tsp sesame seeds
Instructions:
- Prepare the beef:
- In a bowl, mix the beef strips with cornstarch, egg white, salt, and pepper. Let it sit for 10 minutes to coat well.
- Fry the beef:
- Heat oil in a pan or wok over medium-high heat.
- Fry the beef in batches until crispy and golden brown (about 2-3 minutes per batch). Drain on paper towels.
- Make the sauce:
- In a small bowl, mix soy sauce, rice vinegar, honey, hoisin sauce, ketchup, and chili flakes.
- In a separate pan, heat sesame oil and sauté garlic and ginger for 30 seconds.
- Pour in the sauce and simmer for 2 minutes until slightly thickened.
- Coat the beef:
- Add the crispy beef to the sauce and toss quickly to coat evenly.
- Garnish and serve:
- Sprinkle with sliced red chili, spring onions, and sesame seeds.
- Serve hot with steamed rice or noodles.
Tips for the Best Crispy Shredded Beef:
- Thin slices cook faster – Slice the beef against the grain for tenderness.
- Use cornstarch – It helps create that signature crispy texture.
- Double fry for extra crunch – Fry once, let it rest, then fry again for ultimate crispiness.
- Adjust spice levels – Add more or less chili flakes based on your heat preference.
Enjoy your homemade Crispy Shredded Beef Chinese style, just like your favorite takeaway! 🍽️🔥
Ingredients
Servings 3
- Amount Per Serving
- Calories 1200kcal
- % Daily Value *
- Total Fat 60g93%
- Total Carbohydrate 77g26%
- Protein 71g142%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe Notes & Tricks
- Use the right beef cut: Flank steak or sirloin works best because they stay tender and crisp up well.
- Slice the beef thinly: This ensures quick cooking and that perfect crispy texture. Partially freezing the beef for 30 minutes can make slicing easier.
- Cornstarch is key: It gives the beef a crispy coating without making it too heavy or greasy.
- Double-fry for extra crunch: Fry the beef once until lightly golden, let it rest, then fry again for ultimate crispiness.
- Don’t overcrowd the pan: Fry in batches so the beef stays crispy instead of soggy.
- Adjust the spice level: Add more or less chili flakes based on your taste preference.
- Balance the flavors: If the sauce is too sweet, add a little more vinegar. If it’s too sour, add more honey or sugar.
- Serve immediately: Crispy shredded beef is best enjoyed fresh; otherwise, the sauce can make it soggy over time.
How to Make a Vegan Version
For a plant-based alternative, follow these substitutions:
- Replace the beef: Use firm tofu, oyster mushrooms, or seitan as a meat substitute. Slice them into thin strips.
- Coating: Use cornstarch as usual, and replace the egg white with a flaxseed egg (1 tbsp flaxseed + 2.5 tbsp water) or a simple cornstarch-water slurry.
- Frying: Shallow or deep fry the tofu/mushrooms until crispy, just like you would with beef.
- Sauce: Use the same sauce, but make sure to use a vegan-friendly hoisin sauce and soy sauce.
- Garnish & Serve: Follow the same garnishing steps with sesame seeds, chili, and spring onions.
This vegan version still has the perfect balance of crispy texture, sweet and spicy flavors, and restaurant-style appeal!
Allergies, Dietary & Health Information
- Gluten-Free Option: Use tamari instead of soy sauce, and ensure the hoisin sauce is gluten-free.
- Nut-Free: This recipe does not contain nuts, but always check sauce labels as some brands may have cross-contamination.
- Soy-Free Alternative: Substitute coconut aminos for soy sauce and skip hoisin sauce if needed.
- Low-Carb/Keto Option: Reduce honey/sugar, use a low-carb sweetener, and avoid cornstarch (substitute with almond flour or a keto-friendly alternative).
- High-Protein: The recipe naturally contains a good amount of protein from beef.
- Dairy-Free: This recipe is completely dairy-free.
Frequently Asked Questions
Most Chinese takeaways use flank steak or sirloin because they are lean, tender, and crisp up well when fried. Some may also use ribeye for extra juiciness.
A coating of cornstarch or potato starch helps create a light, crispy texture. Some recipes also use egg whites for extra crunch.
Crispy shredded beef is often called "Gan Bian Niu Rou Si" (干煸牛肉丝) in Chinese cuisine, which means dry-fried shredded beef.
No, Szechuan beef is spicy, stir-fried, and saucy, while crispy shredded beef is deep-fried and coated in a sticky, sweet-spicy sauce.
Chinese restaurants use a technique called velveting, which involves marinating beef in cornstarch, soy sauce, and baking soda to break down the fibers.
Marinate it with baking soda or cornstarch, slice it thinly against the grain, and flash-fry it in hot oil or quickly stir-fry it.
Yes! Cornstarch creates a thin, crisp coating when fried, which helps lock in moisture while keeping the exterior crunchy.
Cook it in a single layer in a hot pan, avoid stirring too often, and let it develop a deep brown crust before flipping.
Cornstarch, potato starch, and panko breadcrumbs are key ingredients that help create a light, crispy texture when frying.