Begin by slicing your flank steak or sirloin against the grain into thin strips, ensuring tenderness and flavor. Place the beef in a bowl and pour in a generous splash of gluten-free soy sauce, allowing it to marinate for about 15 minutes.

Once marinated, take each slice of beef and dredge it in cornstarch, ensuring an even coating. Shake off any excess cornstarch, laying the coated beef aside on a plate.

In a large skillet, pour in enough vegetable oil to cover the bottom and heat it over medium-high heat until it's shimmering, about 5–7 minutes.

Carefully add the coated beef strips to the hot oil in batches, frying each batch for about 3–4 minutes or until golden brown and crispy, flipping them halfway through.

In the same skillet, reduce the heat to medium and sauté minced garlic and ginger until fragrant, about 30 seconds. Pour in the sweet chilli sauce and let it bubble gently for a minute.

Gently toss the crispy beef strips into the bubbling sweet chilli sauce, ensuring each piece is well-coated. Cook everything together for another 1–2 minutes until the beef is heated through.

Your Crispy Chilli Beef with Sweet Chilli is now ready! Plate alongside fluffy rice, noodles, or fresh vegetables for added crunch.