Crispy Chilli Beef Rice

This Crispy Chilli Beef Rice is a bold, takeout-style dish I can whip up at home with tender strips of beef fried until golden, then tossed in a sticky, spicy-sweet chilli sauce and served over fluffy rice. It’s the kind of meal that hits every craving—crispy, saucy, spicy, and satisfying in every bite.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into something crave-worthy. The beef gets incredibly crispy, the sauce is thick and flavorful with the perfect balance of sweet heat, and the rice soaks up all that goodness. It’s perfect for a weeknight fakeaway or when I want to impress with minimal effort. Plus, I get to control the spice level exactly how I like it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crispy beef:

• Flank steak or sirloin, thinly sliced

• Cornstarch

• Salt

• Black pepper

• Oil for frying

For the sauce:

• Garlic, minced

• Ginger, grated

• Red chilli or chilli flakes (adjust to taste)

• Soy sauce

• Rice vinegar or white vinegar

• Brown sugar or honey

• Ketchup or sweet chilli sauce

• Cornstarch (for thickening, optional)

• Water

For serving:

• Cooked jasmine or basmati rice

• Green onions, sliced

• Sesame seeds (optional)

• Bell peppers or carrots (optional, for extra crunch)

directions

1. I pat the beef dry, then toss it with cornstarch, salt, and pepper until fully coated.

2. I heat oil in a deep skillet or wok and fry the beef in batches until crispy and browned. I drain it on paper towels.

3. In another pan or after draining the oil, I sauté the garlic, ginger, and chilli until fragrant.

4. I add soy sauce, vinegar, sugar, and ketchup (or sweet chilli sauce) and stir to combine.

5. I mix a little cornstarch with water and stir it into the sauce if I want it thicker.

6. I toss the crispy beef in the sauce until well coated and glossy.

7. I serve it hot over rice, garnished with green onions and sesame seeds.

Servings and timing

This recipe serves 4. Prep takes 15 minutes, cooking takes 20 minutes, so it’s ready in about 35 minutes total.

Variations

Sometimes I add thinly sliced bell peppers or carrots to the sauce for more veggies and texture. I’ve also used chicken or tofu instead of beef when I want to change things up. If I want a richer flavor, I drizzle in a touch of sesame oil at the end.

storage/reheating

I store leftovers in the fridge for up to 3 days. The beef won’t stay crispy, but the flavors are still amazing. I reheat it in a skillet over medium heat to bring back some texture or microwave it for convenience. I keep the rice separate for better reheating.

FAQs

Can I bake the beef instead of frying?

Yes, I coat it well and bake at 425°F (220°C) on a greased rack for about 20–25 minutes, flipping halfway through. It won’t be quite as crispy but still delicious.

What cut of beef is best?

Flank or sirloin steak works best—they’re tender and cook quickly when sliced thin.

How do I get the beef really crispy?

I dry the meat well before coating, use plenty of oil for frying, and cook in small batches so the pan stays hot.

Can I make the sauce ahead of time?

Yes. I make the sauce a day in advance and keep it in the fridge. I just reheat it and toss with the beef before serving.

How spicy is this dish?

It’s medium by default. I adjust the heat by using less or more chilli flakes, or adding a splash of sriracha or fresh red chilli.

Conclusion

This Crispy Chilli Beef Rice is everything I want in a fast, fiery, and satisfying meal. It’s crunchy, sticky, a little sweet, and perfectly spicy—better than takeout and just as quick. Whether I’m cooking for myself or sharing with friends, this dish never fails to deliver bold flavor and comfort in every bite.