Description
Crispy Chilli Beef Rice is a bold, takeout-inspired dish featuring tender beef fried to a crisp and tossed in a sticky, spicy-sweet sauce, served over fluffy rice. It’s crunchy, saucy, and packed with flavor.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red chilli, chopped or 1/2 tsp chilli flakes (adjust to taste)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar or white vinegar
- 2 tbsp brown sugar or honey
- 2 tbsp ketchup or sweet chilli sauce
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- 2 cups cooked jasmine or basmati rice
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
- 1 cup bell peppers or carrots, thinly sliced (optional)
Instructions
- Pat beef dry and toss with cornstarch, salt, and pepper until coated.
- Heat oil in a skillet or wok and fry beef in batches until crispy and browned. Drain on paper towels.
- In the same pan, sauté garlic, ginger, and chilli until fragrant.
- Add soy sauce, vinegar, brown sugar, and ketchup. Stir to combine.
- Mix cornstarch with water and add to the sauce if desired for thickness.
- Toss crispy beef in the sauce until coated and glossy.
- Serve over rice, garnished with green onions and sesame seeds. Add sautéed vegetables if using.
Notes
- Bake beef at 425°F (220°C) for 20–25 minutes as a lighter option.
- Add bell peppers or carrots for more veggies.
- Substitute chicken or tofu for beef.
- Drizzle sesame oil at the end for extra flavor.
- Keep rice and beef separate for best reheating results.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 10g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
